Goya Chanpuru
Tofu with bittermelon
Recipe by Chef Steve Yamada
Ingredients:
½ block firm tofu
1 bittermelon
½ round onion
1 tablespoon canola oil
1/3 can of tuna
1/3 cup bonito flakes
Sea salt to taste
1 tablespoon soy sauce (or to taste)
1 egg beaten
Drain tofu and pat dry, squeezing out some of moisture. Cut bittermelon lengthwise and remove seeds with a spoon. Cut into ¼-inch slices or thinner. Slice onion thinly.
Cuisine derived partly from Japan
By Joan Clarke
Honolulu Advertiser Food Editor
Wednesday, July 28, 1999
The Honolulu Advertiser, Section D "Island Life"
Most of us who grew up in Hawaii have assumed that Okinawan food and Japanese food were the same. The only Okinawan dish most of us could name was andagi, the Okinawan fried doughnut popular at fairs and festivals.
Continue reading
Hanashinsu no Suimono
Egg Flower Soup
Recipe by: Sam Uyehara
Serves: 6
1/4 lb. ground pork
1/2 tsp. salt
1/2 tsp. cornstarch
1/2 tsp. ginger juice
anma’s kitchen
the cuisine of
Excerpted from various sources
credits indicated under each recipe
The unique tastes of Okinawa
cuisine derived only partly from Japan
Article by Joan Clarke
Honolulu Advertiser Food Editor
Wednesday, July 28, 1999
The Honolulu Advertiser, Section D "Island Life"
selected recipes:
Nantu (Okinawan Mochi) – Courtesy of Hui O Laulima
Rafute (Shoyu Pork) – Courtesy of Chef Steve Yamada, Restaurant Kariyushi (featured in The Honolulu Advertiser, 07/28/1999, "Island Life" section)