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]