Uncle Don's Hawaiian Recipes


For New Year's Day when the head hurts and the opu flutters.
  • 1 cup of cooked oriental rice, short grain, not, repeat not, Uncle Ben's
  • 6 C water
  • 5 T sake (Japanese wine)
  • 2 tbs mirin (sweet sake for cooking)
  • 1 t salt
  • 1 or 2 T Hondashi(bonito powder/granules) soup base.
  • 2 T miso [optional]
  • 2 T Shoyu, regular or lite
  • Chicken thigh, cooked, and cut or shredded into mini slivers.
  • Egg
  • Optional: carrots cut into matchsticks, black mushrooms cut and soaked, and sliced leeks
  • Add more salt and/or a few drops of shoyu, if you think it needs them.
Wash and drain cooked rice and add to water. Bring to full boil in a large cooking pot. Turn setting to medium low, and add all other ingredients. Stir occasionally to avoid sticking. Skim off the foam that rises to the top and continue simmering. Usually 15-20 minutes is enough. Add a small amount of water if the broth gets too thick, however, it is supposed to be thick and hot. When the rice is very soft, like a rice gruel, take out half of the contents and put in a large serving bowl.

Lightly beat an egg and pour very slowly into the remaining broth (in pot) as you continuously stir. This makes thin threads. Add this half to the other in the serving bowl and stir. Garnish with thin sliced spring onions or scallions.

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