Here are a few recipes for you to try:
(Taken from text Okinawan Mixed Plate)
Yields: 3 dozen
4 cups flour
4 tsp. baking powder
2 cups sugar
4 large eggs, slightly beaten
1/3 cup evaporated milk
2 Tbsp. oil
1 tsp. vanilla
vegetable oil for deep frying
Mix dry ingredients together. Make a well.
Combine the evaporated milk, oil, vanilla and enough water to make 1 cup. Add
the eggs. Pour into the well and mix using your hands until barely moist.
Heat oil to 350 degrees F. Drop dough with a tablespoon, or #24 ice cream scoop.
Fry until golden brown, testing to see if the andagi is done by piercing a skewer through it. If the skewer comes out
clean, as in a cake test, the andagi is done. Remove and place on absorbent paper towel.
Ushi Nu Jubuni Nu Shimun
31/2 lbs. oxtail
1/2 lb. ginger, crushed
1/2 cup shoyu
1 tsp. salt
Cut oxtail through joint. Pre-boil oxtail: cover meat with water, bring to
a rolling boil, drain and rinse. Add just enough water to barely cover oxtail, then add 3 additional cups of water.
Add crushed ginger and seasoning. Bring to a boil, cover and simmer until meat is tender and can be easily pierced.
Skim constantly. Add additional seasoning to taste.
Serve with a side dish of the dip.
1 lb. whole fish (white meat)
3 Tbsp. shoyu
3/4 tsp. rice vinegar
Scale and clean fish. Steam whole fish for 20 minutes
Mix shoyu and rice vinegar. Dip fish into this sauce.
(Fine Noodle Soup)
1 pkg. (8 oz.) somin (somen), undercooked
2 stalks green onions, chopped
1 thumb-size piece ginger, grated
1 aku head and bones
1/2 cup shoyu
3 cups aku stock
1/2 tsp. MSG (optional)
To boil somin: boil pot of water, add somin, bring to a boil again. Add 1 cup
of cold tap water. When water comes to a boil again, immediately remove from heat, drain, and rinse with cold water.
Put aku head and bones in pot with 31/2 cups of water and bring to a boil.
Cover and cook at medium heat for 30 minutes, making sure there is enough water covering the aku head and bones at all times.
Drain, keep stock.
To 3 cups of aku stock, add shoyu and MSG, bring to a boil. Add somin and cook
in boiling aku soup for one minute.
Remove somin and place in bowls with a little soup. Garnish with green onions