Wash rice, add water, dashinomoto, salt and shoyu, bring to a boil in a large pot. Add the potato leaves, breaking larger pieces, mix, bring to a boil again. Cover and simmer about 1 hour, stirring occasionally, until rice is very soft. Makes 10 to 12 servings.
Note: Canned tuna, or boiled, diced pork may be added, using the pork stock as part of the 7 cups of water. Canned chicken broth may also be used. Fuchiba (mugwort) can also be added. Gently rub the fuchibaunder running water between your palms before using.
Approximate Nutrient Analysis per serving (not including salt to taste or optional tuna or pork):
100 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 600 mg sodium, 21 g carbohydrate, 1 g fiber, 0 g sugar, 4 g protein