Rice Soup with Sweet Potato Leaves

Demonstrated by: Chef Jason Kina of Ihilani Resort and Spa.
Okinawan Recipes on August 15, 1999.



1 1/2 cups rice
1 1/2 cups water
1/2 lb lean pork, diced
2 1/2 quarts dashi (soup stock)
1/4 cup soy sauce
1 lb sweet potato leaves, rinsed
Salt and pepper to taste


  1. In a rice cooker saucepan, wash rice; add the 1 1/2 cups water.
  2. Cook rice.
  3. In a saucepot, combine pork, dashi, and soy sauce; bring to a boil.
  4. Lower heat and add cooked rice and potato leaves.
  5. Stirring occasionally, simmer for 45 minutes.
  6. Season with salt and pepper.

Makes 4 servings.


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