Okinawan Sweet Potato Leaf Rice Gruel - KFVE, K5-Hawaii News Now, Local Programming

S3E1: Okinawan Sweet Potato Leaf Rice Gruel


8 cups Japanese broth(dashi)

2 cups rice

2 slices ginger

1 cup kanduba(sweet potato leaves)

2Tablespoons shoyu

¼ cup chopped takuan


  1. Heat the dashi in a medium pot and add in the rice and ginger slices
  2. Stir the mixture well until the rice is cooked and soft, about 30 minutes
  3. Season with shoyu ad add in the kanduba leaves
  4. Stir for another 3-5 minutes until the leaves are wilted and serve in a bowl garnished with chopped takuan




Okinawan Braised Sliced Pork Belly(rafute)

Yield: 8 portions


This "ultimate" Okinawan pork dish is a classic favorite! While time consuming, this dish is well worth the effort. When the dish is finished, the pork slices are served without the braising liquid. The braising liquid should be saved as it is the base for sauces that are served with many other dishes. The remaining braising liquid should be chilled to allow the excess fat to solidify, it can then be removed in solid clumps, then the liquid can be heated as a "defatted" sauce.



3pounds pork belly

½ gallon water or as needed

1 clove garlic crushed

1 piece sliced ginger ¼ inch thick

2cups Japanese broth(dashi) or pork stock

1 cup Okinawan rice wine(awamori) or sake

¼ cup soy sauce(shoyu)

¼ cup sugar

2tablespoons white miso(shiro miso)


  1. Place the pork belly in a large pot and add in the water, if the water is not enough to cover the whole piece of pork belly, add in more until the pork belly is completely covered, turn the heat to high and boil for 40 minutes with a lid or cover with foil to make sure the liquid does not evaporate too quickly
  2. Remove the pork belly from the pot and set aside to cool, the remaining liquid(pork stock) can be used in place of dashi to make the finished dish as long as the fat is removed from the stock
  3. Once the pork belly has cooled enough to handle, slice the pork belly into ½inch  thick slices
  4. Place the dashi, awamori or sake, shoyu, miso, and sugar in a large sauté pan or shallow brazier and quickly bring to a boil making sure the sugar is dissolved completely, reduce to a simmer and add in the sliced pork belly in neat even rows and simmer until the liquid reduces by ¾ (about another 30 minutes), serve the slices of rafute without the remaining sauce in the pan as the pork should be highly flavored from the long simmering process

**the pork can be cut into 2" by 2" squares instead of slices and then simmered in the braising liquid until the liquid is reduced by 3/4 , this is a more traditional way of making rafute



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