Wendy Tokuda’s Recipe For Her Thanksgiving ‘Jook’

Okay, my favorite thing about Thanksgiving actually comes the day after when i use the turkey bones to make JOOK. It’s a soup, I think they translate it to CONGEE, but i have no idea what that is. This is down-home Asian food.

Anyway, you put the bones in water in a big soup pot, add some washed Japanese or Chinese rice (enough that when cooked the rice will have a thick soup consistency, a slice of ginger root, some soy sauce. Then you just keep cooking until the meat falls off and the rice has thickened the soup. later you can add some chopped green onions, a little salt to taste, and maybe a little sesame oil.

When they were little, my daughters used to go nuts when they saw me making this because they said it looked like gruel. Perhaps i should not say that as to turn folks off, but it just meant there was more leftover for ME. I grew up with nice traditional Japanese American parents, and JOOK is one of my favorite recipes and memories.

Have a Happy Thanksgiving Holiday!

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More Thanksgiving Recipes:

• The ‘KCBS Thanksgiving Kitchen’ With Stan Bunger
• Ed Cavagnaro’s Pumpkin Bread Recipe
• Elizabeth Cook’s Eggs Brunch California Recipe
• Wendy Tokuda’s Recipe For Her Thanksgiving ‘Jook’