Goya chanpuru

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.

 


Continue reading

Unique tastes of Okinawa

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

Recipes

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: