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Tofu Chanpuru

  • ½ block hard tofu
  • ¼ pound pork butt, large julienne (boiled in water with a little awamori or sake, garlic and ginger)
  • ¾ cup cabbage, cut in 1 inch cube cut
  • 1 cup bean sprout
  • ½ cup carrots, julienned
  • 1 cup won bok, 1 inch cube cut
  • ¾ cup green onions, 1 inch cut
  • 1 teaspoon salt
  • ½ teaspoon hondashi
  • 1 Tablespoon shoyu (preferably Yamasa)
  • 1 teaspoon sugar

Cut ½ block tofu in half and wrap in paper towel (repeat process twice if necessary to extract as much water as possible)
Heat frying pan or wok on medium high and add 2 teaspoons vegetable oil.  Slice or tear tofu into frying pan.  Stir fry tofu until majority of the liquid is evaporated then add pork and toss.  Next add cabbage, won bok, and carrots and stir fry a little, sprinkle with salt.  Add the rest of the vegetables (except green onions) then add hondashi.  After all vegetables are about half cooked (still crispy) sprinkle sugar and shoyu and stir fry until all ingredients are well mixed in.  Add green onions and give it a last mix to lightly cooked green onions and it is done.


Sa-ta Andagi

  • 5 large eggs½ block butter (melted and cooled)
  • 1/3 cup Carnation milk (mixed with equal amounts of water to make 2/3 cup)
  • ¼ teaspoon vanilla
  • 3 cups sugar
  • Pinch of salt
  • 2 teaspoon baking powder
  • 6 cups flour (add more if texture is too soft)

Beat 5 eggs, add vanilla and sugar to eggs and mix will.  In a separate bowl, mix the carnation milk, salt, and baking powder and mix.

Add milk mixture to egg mixture and slowly add in flour cup by cup and mix well.  After about 3 cups, stop and add melted butter.  From this point on, gently fold the rest of the flour in.  Folding in the flour at this point by hand seems to be the best way.  If you need to add more flour for consistency purpose, feel free to do so.  It won’t ruin the recipe if you add a little more.  Drop batter into hot oil (335 degrees) with a tablespoon or a 1 ounce ice cream scooper or if you want to be adventurous trying the traditional Okinawan way with your hands.  Cook for approximately 9 – 11 minutes.  But like anything else, look at the color or poke a toothpick into the andagi to see if it comes out clean, if it does it is ready.