A Taste Of Okinawa With Aloha

Sam Choy
By Sam Choy
Wednesday - May 21, 2008
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This week the folks from Aloha Tofu visit us in the kitchen to prepare following Okinawan favorites.


* 1/2 block hard tofu
* 1/4 pound pork butt, large julienne-cut (boiled in water with a little awamori or sake, garlic and ginger)
* 3/4 cup cabbage, cut in 1-inch cubes
* 1 cup bean sprouts
* 1/2 cup carrots, julienne-cut
* 1 cup won bok, 1-inch cut * 3/4 cup green onions, 1-inch cut

For Seasoning:

* 1 teaspoon salt
* 1/2 teaspoon hondashi
* 1 tablespoon shoyu (preferably Yamasa)
* 1 teaspoon sugar

Cut block of 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 in 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.


* 5 large eggs
* 1/2 block butter (melted and cooled)
* 1/3 cup Carnation milk (mixed with equal amounts of water to make 2/3 cup)
* 1/4 teaspoon vanilla
* 3 cups sugar
* pinch of salt
* 2 teaspoons baking powder
* 6 cups flour (add more if texture is too soft)

Beat five eggs, add vanilla and sugar and mix will. In a separate bowl, mix milk, salt and baking powder.

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 in the rest of the flour. Folding in the flour at this point by hand seems to be the best way. If you need to add more flour for consistency purposes, 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, try 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.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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