okinawa-style sauteed vegetables
- Serves: 4
- Calories: 289 kcal
- Total Time: 45 m
- Prep: 35 m
- Cook: 10 m
- Japanese: Yasai-champuru
In order to drain the water from the tofu, first wrap the tofu in a paper towel. Then put it on one side of the tray. Place a folded kitchen towel under the same side of the tray and lean the tray on it. Let it sit for about 30 to 60 minutes.
Turn the spam onto its side and slice lengthwise into 4 equal slices. Next, slice across into 8 equal slices.
Cut the cabbage into bite-size pieces.
Cut the carrot in half. Slice as shown in the pictures.
Peel the onion and cut in half. Cut each half into 1/2 in-wide slices.
Cut the nira (garlic chives) into 2 in. pieces.
Heat the salad oil in a frying pan. Sear the spam for a minute.
Remove the paper towel from the tofu and, with your hands, tear it into small pieces. Add to the spam in the frying pan.
When the tofu changes color, add the vegetables and saute for a few minutes over a high flame.
Add the soy sauce and salt, and saute for 1 minute.
The Okinawa-style dish (yasai-champuru) using spam, tofu and sauteed vegetables is unique in Japan. “Champuru” in Okinawa dialect means “jumble.” Okinawa is a small island and, being located about 400 miles from the mainland, is the most southwest of prefectures in Japan.
Japanese foods recipes
Int'l. recipes with a Japanese twist