Ingredients
4 cup rice
3 medium araimo (japanese taro)
1 oz sengiri daikon, soaked
3 dried mushrooms, soaked
1 piece nishime konbu, soaked
1 lb lean pork, thinly sliced
6 cup chicken broth
1/4 cup soy sauce
Directions
Wash and drain rice 30 minutes before cooking. Cook araimo in water
to cover until done, peel and dice. Squeeze daikon dry; cut into
strips. Remove stems from mushrooms; sliver caps. Cut konbu
lengthwise; then into fine strips. In a saucepan, add pork, daikon,
mushrooms, and konbu; cook for a few minutes. Stir in chicken broth
and soy sauce. Cover and bring to a boil; lower heat and cook for 15
minutes. Add rice, cover, bring again to a boil; lower heat and
simmer for 20 minutes. Add araimo, cook for 5 more minutes. Let stand
for 10 minutes before serving. Makes 12 servings.
Demonstrated by BEA SHIMABUKURO of Hui Makaala
OKINAWAN RECIPES - SEPTEMBER 1995
Reprinted with permission from: The Electric Kitchen & Hawaiian
Electric Company, Inc.
[Meal-Master compatible format by Karen Mintzias]
Servings: 12 servings
Chinuku Jushi (Mixed Rice With Araimo) Recipe brought to you by Recipe Ideas
Categories: Hawaiian; Rice; Vegetable
The History of Recipes
Academics have proved the existance of recipes back into history, certainly as far as the ancient Egyptians, and maybe further still. Interesting though that maybe, in the main part, these ancient records were just primitive hieroglyphic instructions for meal preparation.
Fascinatingly, the oldest recipe in existence, according to Professor Solomon Katz, is a series of ancient tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. During the time of the Roman Empire a man called Apicius compiled a few documents detailing recipes prepared by wealthy roman citizens. In his publication, he tells us how the roman meals were split into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. Additionally, he informs us how the chefs of Roman times made use of a good variety of aromatic flavours, including a few that will be familiar to modern cooks such as bay, rue and asafoetida. As our culinary historical trip moves on a few more years there are a couple of cookery books dating from the 14th Century ; a recipe book called `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these books are unconnected to the indian curry that is popular today, but instead recipes for the types of meals prepared by the cooks of the rich people of the period. In the fifteenth century, the Crusaders brought back a variety of spices and herbs from Arab cooking, including parsley and basil. The introduction of these new herbs and spices created an eruption in recipe books, many of which are kept safe in private collections. By the arrival of the 20th century, cooking books were highly popular mostly due to more people being able to read, people having more leisure time and being a little richer. |
We hope you enjoy this Chinuku Jushi (Mixed Rice With Araimo) recipe.
