Jushi (Seasoned Rice)

Featured in the Honolulu Star-Advertiser on August 28, 2019.



Jushi (Seasoned Rice)

  • 5 medium shiitake (dried mushrooms)
  • 5 cups water, divided
  • Pinch of sugar
  • 1/2 pound pork belly or boneless pork butt
  • 1/2 cup kiri konbu (dried seaweed strips) or nishime konbu, cut into 1-inch strips
  • 1/2 teaspoon dashinomoto (soup stock granules)
  • 2 tablespoons low-sodium shoyu
  • 1 teaspoon salt
  • 1 tablespoon oil
  • 3 cups rice, washed and drained


  1. In a small bowl, soak shiitake in 1 1/2 cups of water and a pinch of sugar for at least 30 minutes or overnight.
  2. Drain, saving liquid.
  3. Remove and discard shiitake stems; dice caps.
  4. In a saucepan, cover pork with water; bring to a boil, drain and rinse.
  5. Add remaining 3 1/2 cups water to pork; bring again to a boil, lower heat and simmer for 20 minutes.
  6. Saving pork stock, remove pork; cool and dice.
  7. Combine pork stock and shiitake liquid; if necessary, add water to equal 4 1/2 cups.
  8. Wash and drain konbu.
  9. In a saucepan, combine pork, shiitake, reserved liquid, konbu, dashinomoto, shoyu, salt, and oil.
  10. Cover and simmer for 7 to 10 minutes.
  11. In a rice cooker pot; combine rice and pork mixture; cook for 30 to 45 minutes or until done.

Serves 8.

Approximate Nutrient Analysis per serving:
470 calories, 17 g fat, 6 g saturated fat, 20 mg cholesterol, 600 mg sodium, 67 g carbohydrate, 2 g fiber, 1 g sugar, 9 g protein


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