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
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]