Ingredients Jump to Instructions ↓

  1. 4 c Rice

  2. 3 md Araimo (Japanese taro)

  3. 1 oz Sengiri daikon; soaked

  4. 3 Dried mushrooms; soaked

  5. 1 Piece nishime konbu; soaked

  6. 1 lb Lean pork; thinly sliced

  7. 6 c Chicken broth

  8. 1/4 c Soy sauce

Instructions Jump to Ingredients ↑

  1. 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.

  2. Demonstrated by BEA SHIMABUKURO of Hui Makaala OKINAWAN RECIPES - SEPTEMBER 1995 Reprinted with permission from:

  3. The Electric Kitchen and Hawaiian Electric Company, Inc.

  4. [Meal-Master compatible format by Karen Mintzias] —–


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