Jushi

What to get ready

• Rice 14.1 oz
• Pork belly 11.3 oz
• Dried Shiitake Mushrooms 2.1 oz
• Burdock root 5.6 oz
• Carrot 1.2
• Soy sauce ⅓ cup
• Dashi broth 2 ½ cups
• Garlic chives 2.1 oz

Method

1. 1 Boil the pork belly, then dice it, reserving the broth.
2. 2 Soak the shiitake mushrooms until they expand, then chop them finely, reserving the soaking water for cooking the rice.
3. 3 Slice the burdock root into strips, soak in water to remove the bitterness, then drain well.
4. 4 Sauté the meat and vegetables with soy sauce until flavorful, then mix them into the washed rice.
5. 5 Cook the rice using broth from the meat stock mixed with dashi and mushroom soaking water, let it steep for 10 minutes, then fluff it up and sprinkle with chives.

With an appliance

• Pressure cooker 42 min

  Replace step 5: Cook the rice with meat, vegetables, and broth mixture under low pressure for 5 minutes, then release the pressure naturally for 10 minutes. Let it steep for another 10 minutes with the lid open before fluffing and sprinkling with chives.