[ELECTRIC KITCHEN]

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Pork perks up
Okinawan rice

"The Electric Kitchen" airing in the second half of August features Bobbi Kuba of Hui O' Laulima, demonstrating recipes from the group's cookbook, "Okinawan Mixed Plate."

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8:30 p.m. Monday, 5 p.m. Tuesday and 6 p.m. Thursday on Oceanic Cable Channel 16.

It also airs on Maui at 8:30 p.m. Thursday on Calabash Channel 44 (52 in Lahaina) and on the Big Island at 5 p.m. Monday and 5:30 p.m. Wednesday on Na Leo o Hawaii Channel 2 in Hilo and 14 in Kona.

HECO
Jushi, or Seasoned Rice, may be molded into
shapes and presented like sushi.

This recipe for seasoned rice is from the show. All the recipes, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

JUSHI

5 medium dried shiitake mushrooms
5 cups water
Pinch of sugar
1/2 pound belly pork or boneless pork butt
1/2 cup kiri konbu (dried seaweed strips) or nishime konbu, cut into thin strips
1/2 teaspoon dashinomoto
2 tablespoons soy sauce
1 teaspoon salt
1 tablespoon oil
3 cups rice, washed, drained

Soak shiitake in 1-1/2 cups of the water and sugar for at least 30 minutes or overnight. Drain, saving liquid. Remove and discard shiitake stems; dice caps.

Cover pork with water; bring to a boil, drain and rinse. Add remaining 3-1/2 cups water to pork; bring again to a boil, lower heat and simmer 20 minutes. Saving pork stock, remove pork; cool and dice.

Combine pork stock and shiitake liquid; if necessary, add water to equal 4-1/2 cups. Wash and drain konbu; cut into 1-inch lengths.

Combine pork, shiitake, reserved liquid, konbu, dashinomoto, soy sauce, salt and oil. Cover and simmer 7 to 10 minutes. In a rice cooker pot, combine rice and pork mixture; cook 30 to 45 minutes or until done. Serves 6 to 10.

Nutritional information unavailable.

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