Yafara jushi(ヤファラジューシー) is a Ryukyuan rice porridge with medium consistency.

Yafara jushi combines cooked rice and water or dashi, so it’s a perfect opportunity to use leftover rice and soup stock.

When mugwort, or fuchiba(フーチバー), is added, this dish may also be called fuchiba jushi(フーチバージューシー) after the key ingredient.

Sweet potato leaf, or kandaba(カンダバー), is also commonly added. Satoimo(チンヌク chinniku) contributes to a thick porridge texture. Carrot, seaweed, and various greens are also common addition options.

Pork ribs or other meat can be added added for flavor, but miso or soy sauce are flavorful enough on their own too. Bonito or mushroom stock can be used as well as plain water with miso or salt.

Jushimi(ジューシーメー) is the Okinawan word for mixed rice or rice porridge, normally shortened to just jushi(ジューシー). Kufa jushi(クファジューシー) is more dry, like flavored cooked rice with added ingredients.

I’m not clear about the distinction between yafara jushi and another dish called boroboro jushi(ボロボロジューシー); it seems if yafara jushi is cooked with more liquid and thinner broth it will be boroboro jushi, a more soupy porridge.

Recipe

2 servings

Ingredients

• 1 cup rice, cooked
• 1 cup water or dashi
• 1 tbsp miso or 1 tbsp dark soy sauce or ½ tsp salt
• 1 satoimo(チンヌク chinniku), peeled and chopped
• several mugwort leaf(フーチバー fuchiba)
• several sweet potato leaf(カンダバー kandaba)

Method

• boil rice, water, miso, satoimo
• simmer until slightly thickened
• add mugwort, sweet potato leaf
• simmer until all ingredients are cooked
• serve