My Grandmother's Recipe for Okinawan Jushi

• 1000 grams Rice
• 50 grams Hijiki
• 1 Satsuma-age or Chikuwa
• 1 small Carrot
• 4 Dried shiitake mushrooms
• 100 ml Water to soak the dried shiitake mushrooms
• 150 grams Ground pork
• 2 tbsp Soy sauce
• 1 tbsp Awamori or sake
• 1 tbsp Sugar
• 1 tsp Roasted sesame seeds
• 1 Sesame oil (for stir-frying)
• 300 grams Water to parboil the ground pork
• 2 tbsp Soy sauce
• 1 tbsp Awamori or sake
• 1 tsp Salt
• 1 tsp Dashi stock granules
• 1 tsp Lard or vegetable oil

1. Wash the rice 30 minutes to 1 hour before cooking, and drain in a colander.
2. Parboil the ground pork in 300 ml of water.
3. Skim off the scum from the broth and set it aside.
4. Add the boiled ground pork, sesame oil, soy sauce, awamori, roasted sesame seeds, and sugar in a frying pan, and fry until the liquid has evaporated.
5. Finely chop all of the main ingredients except for the hijiki.
6. Rehydrate the dried shiitake mushrooms in 100 ml water, and set the soaking water aside for later use.
7. I also used 2 pieces of satsuma-age.
8. Add the ground pork broth and the shiitake soaking water to the washed rice until the liquid mixture rises to slightly less than the three cup line in the rice cooker.
9. Add some water if needed.
10. Add the seasoned ground pork and "Jushi" seasonings to the rice cooker, and add the lard at the end.
11. If you don't have lard, use vegetable oil instead.
12. Cook in the rice cooker.
13. It's also nice if you garnish with yomogi (mugwart) or green onion to finish This is good even cold, so you can buy "Jushi" rice balls in Okinawa.

rice, hijiki, satsumaage, carrot, shiitake mushrooms, water, ground pork, soy sauce, awamori, sugar, sesame seeds, sesame oil, water, soy sauce, awamori, salt, granules, vegetable oil

Taken from cookpad.com/us/recipes/147003-my-grandmothers-recipe-for-okinawan-jushi (may not work)