Kufa jushi(クファジューシー) is an easy and quick Ryukyuan rice dish with other ingredients mixed in. Typically seaweed, carrot, mushroom, cooked pork strips, and maybe sliced konnyaku are added to rice and cooked together. Pork is omitted in this vegetarion version.

Hijiki(ヒジキ) is great for this recipe and contributes to its signature and memorable flavor. Some varieties of local seaweed can be great as well and can be used fresh as well as dried. Island carrot is preferred for a local Ryukyu style but common carrots will work too. This dish makes it easy to get creative; bonito stock, shrimp, or pork strips could be added, or konnyaku(コンニャク) can make a perfect vegan option. Add as many or as few ingredients as desired and simply cook it all together.

For best results, add the other ingredients on top of clean rice (mixing is not necessary) in a pan or rice cooker. If using a pan, bring to a boil then reduce heat and simmer until liquid is absorbed and the rice is fully cooked. Sometimes a light crust develops on the bottom. Kufa jushi should be lightly golden on the bottom but not too browned; add enough liquids and don’t overcook to prevent burning.

When it’s done cooking, lightly stir and scoop into serving dishes. Enjoy it as an easy meal on its own, a side dish, or an upgrade from plain rice with any meal.

Recipe

Ingredients

• 1 cup short-grain rice
• 2 tbsp dried hijiki, soaked in 1/2 cup water, or other seaweed (reserve water)
• 4 dried shiitake, rehydrated in 1/2 cup water and chopped (reserve water)
• ½ carrot, chopped
• 4 oz konnyaku, chopped (optional)
• 2 tbsp soy sauce
• 1 tbsp mirin(みりん) [substitute sake or other rice wine plus sugar]
• ⅛ tsp salt
• 1-1½ cup water
• 1 scallion, chopped (optional)

Method

• boil rice, hijiki, shiitake, carrot, konnyaku, soy sauce, mirin, salt, reserved water and additional water as necessary
• simmer until fully cooked
• stir until well mixed
• garnish with scallion (optional)
• serve