4 c Rice

3 md Araimo (Japanese taro)

1 oz Sengiri daikon; soaked

3 Dried mushrooms; soaked

1 Piece nishime konbu; soaked

1 lb Lean pork; thinly sliced

6 c Chicken broth

1/4 c Soy sauce

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]