Okinawan-style Mixed Rice (Kufajushi)

Pork is mainly used in Okinawan recipes. It was such a precious ingredient in old times, that using all the parts was necessary. This includes feet and ears!

Okinawan-style Mixed Rice (Kufajushi)
Photographed by MASAO KUDO

Recipe by
Noriko Hamasaki




Rice & Noodles



Calorie count is per serving
Does not include time needed to cool the pork, soak the rice, rehydrate the dried shiitake mushrooms and cook the rice.

Ingredients (Serves 3-4)

  • 360 ml rice (2 rice cups)
  • 100 g pork belly (uncut)
  • 30 g carrot
  • 40 g kamaboko fish cake
  • 2 dried shiitake mushrooms
  • 200 ml liquid retained from simmering pork
  • 200 ml dashi made with bonito flakes

    Boil 300 cc of water, add 2 g of bonito flakes and immediately reduce to low heat. Simmer for 1-2 minutes and drain.

  • [A]

    • 1 tsp salt
    • 2 tsp soy sauce
  • 2 hoso-negi green onion (chopped)



Boil about 600 ml of water in a pot and simmer the pork for 15-20 minutes. Remove and cool. Cut into 7-8 mm cubes. Retain the liquid for use as stock.


Rinse the rice, soak in water for about 30 minutes, and drain.


Cut the carrot and kamaboko into 5 mm dices. Rehydrate the dried shiitake, remove the stems and cut into 5 mm dices.


Place the rice, pork stock and dashi in the inner bowl of the rice cooker. Add [A] and stir. Add the pork and vegetables and start the cooking cycle.


Serve in individual rice bowls and sprinkle with hoso-negi.


Okinawan mixed rice served both regularly and on festive occasions. Reflecting the wide use of pork in Okinawa, the mixed rice is cooked in pork stock.