I saw more clearly than ever, that the first great and primary business to which I ought to attend every day was, to have my soul happy in the Lord. The first thing to be concerned about was not, how much I might serve the Lord, how I might glorify the Lord; but how I might get my soul into a happy state, and how my inner man may be nourished… I saw that the most important thing I had to do was to give myself to the reading of the Word of God and to meditation on it.

George Muller

CATEGORY	CUISINE	TAG	YIELD
Meats	Okinawan	Okinawan, Side dish, Main dish	12	Servings

INGREDIENTS

4	c	Rice
3	md	Araimo (Japanese taro)
1	oz	Sengiri daikon; soaked
3		Dried mushrooms; soaked
1		Piece nishime konbu; soaked
1	lb	Lean pork; thinly sliced
6	c	Chicken broth
1/4	c	Soy sauce

INSTRUCTIONS

Wash and drain rice 30 minutes before cooking.  Cook araimo in water to
cover until done, peel and dice. Squeeze daikon dry; cut into strips.
Remove stems from mushrooms; sliver caps. Cut konbu lengthwise; then into
fine strips.  In a saucepan, add pork, daikon, mushrooms, and konbu; cook
for a few minutes. Stir in chicken broth and soy sauce. Cover and bring to
a boil; lower heat and cook for 15 minutes.  Add rice, cover, bring again
to a boil; lower heat and simmer for 20 minutes. Add araimo, cook for 5
more minutes. Let stand for 10 minutes before serving. Makes 12 servings.
Demonstrated by BEA SHIMABUKURO of Hui Makaala
OKINAWAN RECIPES - SEPTEMBER 1995
Reprinted with permission from: The Electric Kitchen & Hawaiian Electric
Company, Inc.
[Meal-Master compatible format by Karen Mintzias]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Uninspired by Jesus? Bet you’ve never met him!”