| 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
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