Entree: Japan – Okinawa – ジューシー ➤ Jūshī (Okinawan seasoned mixed rice cooked with pork and vegetables)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 10 min

Total 55 min

Ingredients

- 2 cups (370 g) Japanese short-grain rice, rinsed until water runs clear
- 8 oz (225 g) pork belly or shoulder, trimmed and diced small
- 1 medium carrot (about 70 g), julienned or small dice
- 4 dried shiitake mushrooms, rehydrated and thinly sliced (about 40 g reconstituted)
- 1/2 cup (75 g) daikon or burdock root (gobo), thinly sliced (optional)
- 1 1/2 cups (360 ml) dashi stock (kombu/katsuobushi or instant dashi)
- 2 tbsp (30 ml) soy sauce
- 1 1/2 tbsp (22 ml) mirin
- 1 tbsp (15 ml) sake
- 1 tbsp (15 ml) vegetable oil or sesame oil
- 2 green onions (about 30 g), thinly sliced
- 1/2 tsp (2.5 ml) salt, or to taste
- 1 tbsp (6 g) toasted bonito flakes (katsuobushi) for garnish (optional)
- 1 tbsp (9 g) toasted sesame seeds for garnish (optional)

Instructions

1. Heat oil in a skillet over medium heat. Add diced pork and cook until lightly browned and most fat has rendered, about 4–6 minutes. Add carrot, rehydrated shiitake (and burdock/daikon if using) and sauté 2–3 minutes until vegetables begin to soften.
2. Stir in soy sauce, mirin, and sake and cook briefly until liquids are absorbed. Remove from heat.
3. Place rinsed rice in a rice cooker or heavy-bottomed pot. Add the sautéed pork and vegetables on top of the rice. Pour dashi evenly over rice so level corresponds to 2 cups rice plus ingredients (use 1 1/2 cups dashi as listed; adjust slightly if necessary).
4. Add salt, then set rice cooker to regular cook. If using a pot, cover, bring to a gentle boil over medium heat, then reduce to low and simmer 12–15 minutes until liquid is absorbed and rice is tender. Turn off heat and let rest, covered, 10 minutes.
5. Fluff rice gently with a rice paddle or fork to mix pork and vegetables evenly. Stir in sliced green onions. Serve warm, sprinkled with bonito flakes and toasted sesame seeds if desired.