Recipe: Kadena Country Casserole

`INGREDIENTS:`
4 medium-size dried shiitake mushrooms	2 tablespoons sake	1/4 cup light soy sauce (usukuchi shoyu)
1-1/2 cups chicken broth, more if needed	3 tablespoons vegetable oil	1 medium-size onion, chopped
1 tablespoon finely minced gingerroot	2 large garlic cloves, finely minced	1/2 pound lean ground pork or beef
2 cups coarsely chopped tender cabbage leaves	1 medium-size carrot, shredded	1/4 lb. fresh young green beans, trimmed and slivered
1-1/2 cups medium-or long-grain rice	1/2 teaspoon black pepper	1 medium-size zucchini, shredded
3 green onions, minced	salt to taste

`1`	Soak mushrooms in a bowl of warm water 30 minutes. Squeeze dry; cut off stems. Mince mushrooms. Reserve 1/4 cup soaking liquid; add to a bowl with sake, soy sauce and chicken broth. In a wok or electric skillet, heat oil over medium-high heat. When the oil is hot, add onion, gingerroot and garlic. Stir-fry 30 seconds; add pork. Cook pork, stirring, until browned; mix in cabbage, carrot, green beans and mushrooms. Cook 2 or 3 minutes. Stir in rice. Add pepper. Pour in broth mixture. Cover pan tightly. Reduce heat; simmer 20 minutes or until rice is almost done. If needed, add a little more mushroom liquid or broth. Stir in zucchini; cook 5 minutes more or until rice is dry and tender. Stir in green onions; add salt to taste.