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Provide Rice.
Provide ◆Main ingredients.
Use Hijiki.
Prepare Satsuma-age or Chikuwa.
Use Carrot.
Prepare Dried shiitake mushrooms.
Prepare Water to soak the dried shiitake mushrooms.
Provide ♦For the ground pork.
Prepare Ground pork.
You need to prepare Soy sauce.
You need to prepare Awamori or sake.
Provide Sugar.
You need Roasted sesame seeds.
You need to prepare Sesame oil (for stir-frying).
Provide Water to parboil the ground pork.
Provide ♦Seasonings to cook the "Jushi".
You need Soy sauce.
Prepare Awamori or sake.
You need Salt.
Prepare Dashi stock granules.
Use Lard or vegetable oil.

Short Tips:

- When preparing a large dish, try to do your preparation function the evening prior to. This conserves you time when you're getting points ready for your dinner the next day. Have actually everything cleaned, sliced, and all set to go. You'll thank yourself since there is less stress and anxiety the evening of the large dish.

Wash the rice 30 minutes to 1 hour before cooking, and drain in a colander..
Parboil the ground pork in 300 ml of water. Skim off the scum from the broth and set it aside..
Add the boiled ground pork, sesame oil, soy sauce, awamori, roasted sesame seeds, and sugar in a frying pan, and fry until the liquid has evaporated..
Finely chop all of the main ingredients except for the hijiki. Rehydrate the dried shiitake mushrooms in 100 ml water, and set the soaking water aside for later use. I also used 2 pieces of satsuma-age..
Add the ground pork broth and the shiitake soaking water to the washed rice until the liquid mixture rises to slightly less than the three cup line in the rice cooker. Add some water if needed..
Add the seasoned ground pork and "Jushi" seasonings to the rice cooker, and add the lard at the end. If you don't have lard, use vegetable oil instead. Cook in the rice cooker..
It's also nice if you garnish with yomogi (mugwart) or green onion to finish ♪ This is good even cold, so you can buy "Jushi" rice balls in Okinawa..

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