Grandma Jeanette Akamine's Okinawan Sweet Potato Leaf Rice Gruel (Kanduba Jushi)

Featured in the Honolulu Star-Advertiser on August 30, 2017.
Recipe compliments of Hawaii United Okinawa Association members and their families.

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Ingredients:

Grandma Jeanette Akamine's Okinawan Sweet Potato Leaf Rice Gruel (Kanduba Jushi)

  • 8 cups dashi (Japanese broth)
  • 2 cups uncooked rice
  • 2 slices ginger
  • 2 tablespoons shoyu
  • 2 cups kanduba (sweet potato leaves, no stems; available at some farmer’s markets; may substitute with spinach leaves)
  • 1/4 cup chopped takuan (pickled daikon radish)

Directions:

In a medium pot, heat dashi and add in uncooked rice and ginger slices. Stir mixture well until rice is cooked and soft, about 30 minutes. Season with shoyu and add in kanduba leaves. Stir for another 3-5 minutes until leaves are wilted; serve in a bowl and garnish with takuan. Makes 8 servings.

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