Okinawan doughnut version that has a sweet and fluffy texture in the inside with a crunchy skin on the outside.. Usually eaten during Hawaii's Okinawan festivals or sometimes sold at a mom-and-pop shop.
A super easy Japanese stir fry from Okinawa, goya chanpuru is full of bonito flakes, which is unique for a stir fry dish and so flavoursome that you will get addicted to it. It is not greasy at all and my version is made with pork slices instead of SPAM which is the real version of goya chanpouru.
These delectable Sata Andagi are an irresistible Okinawan homemade snack. The crispy donuts are pillowy in the center and flavored with Okinawan brown sugar, which makes them a sweet escape to tropical bliss.
An elegant and sweet desert with a vibrant purple middle to the pie.
Okinawan Shoyu Pork is the local Hawaii version of Okinawan dish called Rafute. It's basically braised pork belly! This dish is saucy, sweet (thanks to mirin and brown sugar) and savory (hello, soy sauce), and really good with a big bowl of rice.
Sata andagi is a type of deep fried donut made with Okinawan brown sugar, cake flour and eggs. This simple sweet treat is crispy on the outside and cakey on the inside, there's nothing better than hot sata andagi straight from the fryer!
Goya Champuru is a famous stir-fry dish made with Okinawan bitter melon. It's a popular home-cooked dish all across Japan due to its unusual bitter yet refreshing taste. It's also quick and easy to make!
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Thank you Mimi and Minal for another wonderful Wellness Wednesday with your team at Children’s Hospital of Philadelphia Today, I’m sharing the recipe we did together from the Blue Zone Okinawa, Japan! It’s called the Three-Minute Okinawan Bowl so maybe you already like it 😄 it also requires only 5 ingredients. This… Continue reading 5 Ingredient Okinawan Bowl 🇯🇵🌱 (vegan) | Blue Zones Recipes
Okinawa Soba (Sōki Soba) is a famous home-cooking dish in Okinawa. Sweet and tender pork ribs on top of egg noodles in broth that is made from pork ribs and bonito flakes. It is a hearty and flavoursome noodle soup. The pork ribs melt in your mouth.You can make Simmered Soki and soba broth ahead of time.
Okinawan Shoyu pork slowly braised in sweet soy sauce mixture. It's melt-in-your-mouth tender, flavorful and just perfect over steamed rice or your favorite noodles.
With chewy noodles in a delicious pork and dashi broth, Okinawan Soba is a comfort and soul food for many Okinawans. This classic noodle soup from Okinawa, Japan is a savory mix of tender stewed pork belly, fish cake slices, and red pickled ginger.
Ingredients: 2 lbs ground beef 1 onion, diced 3 cloves garlic, minced 2 teaspoons Chili powder 1 teaspoon paprika 1/2 teaspoon cumin 1/2 teaspoon ground chipotle 1/2 teaspoon ground cayenne 1/2 tea…
Goya Champuru is a famous stir-fry dish made with Okinawan bitter melon. It's a popular home-cooked dish all across Japan due to its unusual bitter yet refreshing taste. It's also quick and easy to make!
Andagi is an Okinawan deep fried doughnut. It is also known as "sata andagi." Andagi is the Okinawan term for all deep fried dishes, anda is Okinawan for oil. Although Okinawans in Hawaii use the term andagi only to refer to sata andagi, savory as well as sweet deep fried foods are all properly called andagi. Ingredients: 4 cups flour 4 teaspoons baking powder 2 cups sugar 1/2 teaspoon salt 1/3 cup evaporated milk 2 tablespoons vegetable oil 1 teaspoon vanilla 4 large eggs, slightly beaten Vegetable oil, for deep frying Instructions: Combine flour, baking powder, sugar and salt. Make a well in center Combine milk, oil and vanilla in a measuring cup, then add enough water to make 1 cup of liquid. Add eggs. Pour into well the dry ingredients. Mix by hand until barely moist. Preheat oil to 350 degrees then lower to 330 degree F. Drop dough by hand, or use a large spoon or ice cream scoop. Fry until golden, about 8 minutes. Andagi is done when a skewer or chopstick poked into the center comes out clean. Drain on paper towels. Makes 4 dozen. So ono when it's hot and crispy right out of the oil!! Let's kaukau!! :)
This plant-based, anti-inflammatory diet boosts health and promotes a longer life, all while protecting the planet.
At first glance, Okinawan sweet potatoes look pretty ordinary. The skin of this starchy root vegetable is thin, dull, and beige. However, slice one open and you’ll find that the insides are a…
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While every house in Okinawa may have a different version of 'ninjin shiri-shiri,' this one is an easy version that makes for a great side.
Taco rice isn't supposed to be a fancy dish. It's just delicious. This is the most authentic method of making taco rice, just like it's made in Okinawa.
These carrots cooked Okinawan style are a flavor sensation! Just a handful of ingredients produces this yummy side which you won't be able to get enough of!
With chewy noodles in a delicious pork and dashi broth, Okinawan Soba is a comfort and soul food for many Okinawans. This classic noodle soup from Okinawa, Japan is a savory mix of tender stewed pork belly, fish cake slices, and red pickled ginger.
Is one better than the other? Here's what experts think.
I actually posted this by mistake. Supposed to be for tomorrow but some people already read it so you get two posts for today. LOL! You can't go wrong with melt in da mouth pork belly, yah! Wendell got the recipe for this dish from I Love Hawaiian Food Recipes site. 1½ pounds pork belly ½ cup sake ⅓ cup shoyu (soy sauce) 1-inch ginger, peeled and crushed ½ cup sugar ½ cup mirin Green onions, garnish (optional) In a large pot add pork belly and cover with water. Bring to a rolling boil and turn heat down and simmer for 10 minutes. This is to remove excess fat. Drain and rinse pork, then cut into 1 to 1½-inch pieces. In a large pot, add sake, shoyu and ginger then bring to a boil. Add pork pieces to mixture, cover and simmer for about an hour. Turning pieces 3 to 4 times throughout the hour. This will evenly glaze pork. Mix together sugar and mirin and stir into pork pieces. Cook for another 45 minutes uncovered until pork is soft and evenly glazed.
Okinawan Shoyu Pork is the local Hawaii version of Okinawan dish called Rafute. It's basically braised pork belly! This dish is saucy, sweet (thanks to mirin and brown sugar) and savory (hello, soy sauce), and really good with a big bowl of rice.
The Okinawan diet is one of the healthiest in the world. Here's what I've learned about food from living in Okinawa, beginning with the bento.
Andagi is an Okinawan fried donut with a crunchy outside, cake like inside, and the perfect local Japanese dessert. Super easy and sure to please. Bet you can’t have just one.
Andagi is an Okinawan deep fried doughnut. It is also known as "sata andagi." Andagi is the Okinawan term for all deep fried dishes, anda is Okinawan for oil. Although Okinawans in Hawaii use the term andagi only to refer to sata andagi, savory as well as sweet deep fried foods are all properly called andagi. Ingredients: 4 cups flour 4 teaspoons baking powder 2 cups sugar 1/2 teaspoon salt 1/3 cup evaporated milk 2 tablespoons vegetable oil 1 teaspoon vanilla 4 large eggs, slightly beaten Vegetable oil, for deep frying Instructions: Combine flour, baking powder, sugar and salt. Make a well in center Combine milk, oil and vanilla in a measuring cup, then add enough water to make 1 cup of liquid. Add eggs. Pour into well the dry ingredients. Mix by hand until barely moist. Preheat oil to 350 degrees then lower to 330 degree F. Drop dough by hand, or use a large spoon or ice cream scoop. Fry until golden, about 8 minutes. Andagi is done when a skewer or chopstick poked into the center comes out clean. Drain on paper towels. Makes 4 dozen. So ono when it's hot and crispy right out of the oil!! Let's kaukau!! :)
Okinawa, Japan has been deemed one of the Blue Zones’ locations that promote longevity. Longevity and the Diet of Okinawa, Japan will disclose some of the basic foods of Okinawa, share some recipes, and reveal the lifestyle of its people. Based...
My journal as a Singaporean home baker and cook on tried and tested recipes.
I’m part Okinawan and ever since I was little I can remember going to the Okinawan Festival every Labor Day weekend. I couldn’t wait to get these round donuts that would be fresh out of the fryer and devour them all the way home. Andagi is popular in Okinawan cuisine and is native to Southern […]
Okinawan Shoyu Pork is the local Hawaii version of Okinawan dish called Rafute. It's basically braised pork belly! This dish is saucy, sweet (thanks to mirin and brown sugar) and savory (hello, soy sauce), and really good with a big bowl of rice.
If you have been stationed in Okinawa, then you are well aware of the foodie phenomenon called “taco rice”, a culinary culture clash of a dish with American, Mexican, and Japanese influences. Here, we share a no-fail recipe for easy taco rice that you can whip up at home using items you already have in your fridge!
It is sweet potato, but it is purple. It is donut, but it is baked instead of fried. Purple sweet potato also called purple yam has lots of nutrients, just like any other purple fruits
Recipe of Perfect Easy Chinsuko (Okinawan Shortbread Cookies)
The vibrantly beautiful and nutritious Okinawan sweet potato is loaded with antioxidants, phytonutrients, and health-promoting fiber. It is touted as one of the reasons Okinawans are living active disease-free lives past the age of 100.
Okinawan Sweet Potato Dessert: A Purple Powerhouse of NutritionHigh in vitamin A, vitamin C and manganese. Also a good source of copper, dietary fiber, vitamin B6, potassium and iron. The primary nutritional benefit, and the one for which Okinawan sweet potatoes are especially pr…
