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

Average

Pork

Vegetables

Rice & Noodles

380kcal

20minutes

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
    Note

    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)

Directions

1

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.

2

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

3

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

4

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.

5

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

Tips

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.