Rice Cooker No-Fuss Japanese Savory Rice: JUSHI from Okinawa

A taste of Okinawa is a taste of a unique and vibrant culture, and there’s no better way to experience it than through its heartwarming cuisine. Today, we’re diving into a beloved Okinawan classic: Jushi (ジューシー), a savory and comforting mixed rice dish that’s a staple in every Okinawan home.

In the Okinawan dialect, “Jushi” simply means “mixed rice” (takikomi gohan). This dish is not only a part of everyday meals but also holds a special place at celebrations and memorial services. You’ll often find it served alongside Okinawa soba in local restaurants, a testament to its integral role in the island’s food culture.

The secret to a delicious Jushi lies in the rich flavor of pork broth, which infuses every grain of rice with a deep, savory taste. While pork loin is used in this recipe, pork belly is also a fantastic option for a richer flavor. Let’s get cooking and bring the heart of Okinawa to your kitchen!

Jushi: Okinawan Mixed Rice

Yields: 1 serving
Prep time: 15 minutes
Cook time: 40-50 minutes (depending on your rice cooker)

Ingredients

• Uncooked white rice: 150g (approx. 3/4 cup)

• Pork loin (or pork belly): 50g (approx. 1.8 oz)

• Carrot: 50g (approx. 1.8 oz)

• Shiitake mushroom: 1

• Hijiki seaweed (dried): 2.5g (approx. 0.09 oz), reconstituted in water (optional)

• Green onion: 10g (approx. 0.35 oz), for topping

For the Seasoning Broth (★):

• Water: 200ml (approx. 0.85 US cup)

• Sake: 1 tbsp

• Soy sauce: 1 tbsp

• Shantung (or your favorite bouillon or stock powder/paste): 1 tsp

• Sugar: 1 tsp

• Dashi powder: a dash

Instructions

1. Prepare the Rice: In a bowl, wash the rice by swirling it with water and changing the water several times until it is mostly clear. Drain the rice completely in a sieve.

2. Prepare the Ingredients: Thinly and finely slice the pork, carrot, and shiitake mushroom. Finely chop the green onion for topping. If using hijiki, make sure it has been reconstituted in water.

3. Combine Rice and Seasoning: Place the thoroughly drained rice in the rice cooker bowl. Add all the seasoning broth ingredients (marked with ★) and mix well.

4. Add the Toppings: Scatter the carrot, shiitake mushroom, pork, and drained hijiki evenly over the rice. Do not stir at this stage.

5. Cook: Place the bowl in the rice cooker and start the cooking cycle using the regular white rice setting.

6. Serve: Once the rice is cooked, fluff it gently with a rice paddle to mix all the ingredients. Serve in a bowl and garnish with freshly chopped green onions to your liking. Enjoy your homemade Okinawan Jushi.