Okinawa Foods?

Question

I have to make food from Okinawa enough to feed a LOT of people (my whole school basicly) it kinda has to be small and taste good lol

All I've found is Sata Andagi (http://www.recipezaar.com/136457)

Answer 1

Okinawa is also known for their version of soba, mochi, using lots of pork, yams/sweet potatoes, etc.

Don't make goya. They are not going to like it. h**l, I'm half Okinawan and I don't like it. I can't think of making anything enough to feed a whole school that would not be labor intensive.. how many people? Sata andagi is Okinawan donuts so you're gonna have to spend a lot of time frying food--not fun. Plus a lot of people mess it up and then it doesn't taste that good so you might need to use a thermometer to make sure you don't overheat the oil.

My Okinawan mom's version of riceballs is different from mainland style and it's so good but she's not one to write down a recipe. Basically cook pork with miso and onion and put that in the riceball instead of what Japanese do. But again, this is labor intensive to make for a whole school. (Careful not to burn your hands with the freshly cooked rice when making riceballs.)

Answer 2

Okinawa is the southmost prefecture of Japan. Goya is a dark-green and bumpy gourd which has been commonly eaten in Okinawa. Bitter gourd is called goya in Okinawan dialect. Because of the bitterness, it's said that eating goya helps to beat the heat in summer, and goya dishes are often eaten during the summer. Goya chanpuru is a typical Okinawa dish. Chanpuru indicates stir-fried dishes. Goya skin is very bitter but is rich in vitamin C. Adding eggs in goya chanpuru softens the bitterness.

INGREDIENTS:

1 goya (bitter gourd)

1 block firm tofu

1/4 pound thinly sliced pork

2 tsps soy sauce

2 tsps sake (rice wine)

1/2 tsp salt

2 tsps vegetable oil

PREPARATION:

Cut a gourd in half lengthwise. Remove seeds with a spoon. Slice the goya thinly and sprinkle some salt over them. Wash the goya slices and squeeze to remove the water. Wrap tofu with paper towel and place it on a cutting board.

Put another cutting board or a plate on top the tofu to remove liquid from tofu. Heat vegetable oil in a frying pan. Saute bite-sized pork meat. Sprinkle salt over pork. Crumble tofu in to large pieces and add in the frying pan and saute with pork. Stop the heat and place them on a plate. Heat some vegetable oil in a frying pan, and saute goya slices in high heat. Put cooked tofu and pork in the frying pan and saute with goya. Pour beaten eggs over the ingredients and mix. Put soy sauce and sake over the ingredients and mix quickly. Stop the heat.

*Makes 4 servings

guess thats not enough??

Answer 3

This recipe is for 12  - multiply the ingredients according to your needs.

Okinawa Dango (Doughnuts)

Yield: 12 Servings

Ingredients

      3 c  flour

      1 c  sugar

  3 1/2 c  tsp baking powder

    1/2 ts salt

      3    eggs

    1/2 c  milk

Instructions

Mix dry ingredients together. Beat eggs slightly and add milk.

Combine dry and liquid ingredients. Mix until blended. Shape into

small balls and deep fry. Roll in sugar.

Answer 4

Chinpin and Popo are Okinawan desserts served on Boy’s Day, which happens to fall on the day after the Hari festival boat races. Chinpin, which is brown, is made with Okinawan black sugar. Popo is pork miso (anda insu) wrapped in white crepes. Traditionally the dishes were first placed at the ancestral altar for the ancestors blessing of god health to all the sons.

  

PO-PO CREPES

(Boy’s Day)

2 ½ cups flour

2 tsp. baking powder

3 cups water

3 eggs

½ tsp. salt

pork miso filling

Sift flour, salt, baking powder. Combine eggs and water, beat lightly. Add dry ingredients. Beat into a smooth batter. Oil a 7 inch sauté pan and heat over medium heat. When hot, add ½ cup batter, quickly roll and tilt pan to spread batter evenly. When batter has started to set, but not browned, flip with spatula and finish cooking. Turn pan over chopping block and bang to release crepe. Spread with 2 Tbsp. of pork miso filling and roll into cylinders.

ANDA INSU (Pork Miso Filling)

1 ½ lb. pork shoulder

1 Tbsp. grated fresh ginger

1 cup sugar

¼ cup toasted white

sesame seed

1 ½ cups miso

Boil pork for 30 minutes. Remove from liquid and cool. Dice into ¼ inch pieces. Sauté diced pork, add ginger, sesame seeds, miso, sugar, and continue cooking with low heat until thoroughly cooked. Mixture may be stored in a covered container in refrigerator to use for po-po.