Okinawan Recipes

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Okinawan Recipes

Postby Ironman » Mon Jun 05, 2006 3:24 pm

Authentic Okinawan Recipes

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uchina nantu

Postby Ironman » Mon Jun 05, 2006 3:27 pm

uchina nantu

okinawan mochi

Recipe by: Ruth Matsuda
Okinawan Cookery & Culture
© Hui O Laulima, 1975

Ingredients:

4 cups mochiko
3 cups water
1 3/4 cups sugar
1/2 tsp. salt
kinako
food coloring (optional)

Mix mochiko, water, and salt until smooth. Pour into double thickness cheesecloth and steam from 45 to 50 minutes. Place steamed mochi into mixing bowl and immediately add 1 3/4 cups sugar into hot mixture and mix well. Add coloring (optional). Sift kinako generously into a 9x9 inch pan. Pour out mochi into pan and let it cool overnight or at least six hours. Cover with dry dish towel.

To cut nantu for serving, loosen nantu from sides of pan, sprinkle kinako along the sides and top generously. Cut nantu lengthwise first and then cut into 1/2 inch or 3/4 inch widths. Dredge each slice in kinako, arrange on dish, and serve.

If two-tone nantu is desired, repeat recipe. Pour second batch after the sugar and coloring have been added over the first batch. For this two-tone nantu, use a rectangular baking dish, 9 1/2x13 inch pan.
Last edited by Ironman on Mon Jun 05, 2006 3:30 pm, edited 1 time in total.

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hanashinsu no suimono

Postby Ironman » Mon Jun 05, 2006 3:30 pm

hanashinsu no suimono
egg flower soup

Recipe by: Sam Uyehara
Okinawan Cookery & Culture
© Hui O Laulima, 1975

Serves: 6

1/4 lb. ground pork
1/2 tsp. salt
1/2 tsp. cornstarch
1/2 tsp. ginger juice

Egg Batter:

3 eggs
dash salt
1/2 tsp. cornstarch
6 pieces shiitake mushrooms
1/4 lb. mustard cabbage, horenso (spinach), or watercress
6 cups dashi (6 cups water plus 2 tsp. hondashi)
1 tsp. salt
2 tsp. shoyu
dash MSG (Ajinomoto) - optional

Grind pork in suribachi (grooved earthenware bowl for grinding food), mix well, and combine with salt, cornstarch, and ginger juice. Mix thoroughly -- make into 12 small balls. Beat egg batter ingredients (dissolve cornstarch with small amounts of water) and mix well with chopstick. Make twelve thin crepes about 4 inches in diameter. Place cover to prevent crepes from curling after finishing frying. Place pork hash balls into center of each crepe and pinch edges together to form a flower, like shumai. Place into steamer on ti leaf and steam for 20 minutes. Cut soaked shiitake mushrooms, remove stems, and cut into halves. Season with little shoyu in saute pan. Parboil cabbage. Do not overcook. Cut into 2 inch lengths. Combine soup stocks, add 1 teaspoon salt, 2 teaspoons shoyu, and bring to boil. Arrange 2 egg flowers, 2 shiitake, and greens into a bowl and pour hot soup stock over.


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