THE ELECTRIC KITCHEN
COURTESY HAWAII OKINAWA CENTER
A play at the Hawaii Okinawa Center tomorrow is based on Kyuzo Toyama's struggle to persuade the Japanese government to allow Okinawans to emigrate to Hawaii.
Explore Okinawan foods beyond sugary andagi
T9he 25th Okinawan Festival promises to be bigger and better than ever.
The Okinawan Festival is organized and run by more than 1,000 volunteers from the Hawaii United Okinawa Association's 49 member-clubs and their extended ohana of Okinawans and Okinawans-at-heart. Kapiolani Park will be filled with the heart-pounding energy of taiko drums and the unique sounds of the Okinawan snakeskin sanshin; colorful Okinawan dances; and the tantalizing aroma of hot, fresh andagi (Okinawan doughnuts) and other Okinawan and island favorites.
Hui O Laulima, the women's auxiliary of the United Okinawan Association of Hawaii, shared these recipes from their cookbook, "Okinawa Mixed Plate," which will be available at the festival too.
Usagami sore (please partake)!
» Tomorrow: "Toyama Kyuzo: A Theatrical Performance of Okinawan Immigration," 7 p.m. Hawaii Okinawa Center,
» Friday: Okinawan Festival Parade, starts at Niketown on Kalakaua Avenue at 5:30 p.m., ending at Kapiolani Park. Opening ceremony follows at 7:30 p.m., followed by a concert.
» Saturday: Entertainment, Okinawan foods, cultural and craft activities, 5:30 to 7:30 p.m., Kapiolani Park. Bon dance, 5:30 to 7:30 p.m.
» Sunday: Festival continues, 9 a.m. to 5 p.m.
» Admission: Free, to all events
» Shuttle: Free from Kapiolani Community College parking lot
» Information: www.okinawanfestival.com
(Tofu and Swiss Chard Salad)
1/2 block (20-ounce size) firm tofu
1 bunch (5-6 leaves) Swiss chard
1 heaping tablespoon salt
1-1/2 tablespoon shiro (white) miso
2 tablespoons sugar
1/2 teaspoon salt
3 tablespoons peanut butter (optional)
Dash of MSG (optional)
1 tablespoon white sesame seeds, toasted and ground
Cut tofu in thirds. Place slices in single layer on double thickness of paper towel placed on several layers of newspaper, to absorb excess moisture. Cover and refrigerate 3 to 4 hours or overnight.
Cut leaf from stem of Swiss chard. Cut stems lengthwise into fourths. Boil water with salt, add stems and boil 3 to 5 minutes. Add leaves and boil 2 more minutes. Drain, rinse with cold water. Squeeze out water and cut into 1-inch slices.
Crumble tofu into a suribachi or mixing bowl, add miso, sugar, salt, peanut butter and MSG; mix until smooth.
Add Swiss chard, mix gently, refrigerate.
Arrange in bowl and sprinkle with sesame seeds. Serves 6.
Approximate nutritional analysis, per serving (not including optional peanut butter and MSG): 100 calories, 4.5 g total fat, 0.5 g saturated fat, ni cholesterol, greater than 850 mg sodium, 9 g carbohydrate, 3 g fiber, 5 g sugar, 8 g protein.
Sokibuni Nu Shimun
6 medium dried shiitake mushrooms
1-1/2 ounces nishimi kubu (konbu, or dried narrow seaweed)
1/2 pound mustard cabbage
1-1/4 pounds spareribs (2-inch length)
1 thumb-size piece ginger, crushed
4 cups water
2 cups dashinomoto (see note)
2 tablespoons soy sauce or 1/2 cup miso
2 teaspoons salt (optional)
1/4 teaspoon MSG (optional)
Soak shiitake for about 30 minutes in warm water with a pinch of sugar. Drain, saving liquid for later use as stock. Cut off stems and cut into fourths.
Wash nishimi kubu to remove any sand or salt, tie knots loosely 3 inches apart, cut between knots.
Parboil mustard cabbage, drain, and cut into 2-inch lengths.
Pre-boil spareribs: cover spareribs with water and bring to a rolling boil, drain and rinse.
Put spareribs, shiitake and ginger in a pot with 4 cups water. Bring to rapid boil, skim constantly. Continue cooking over medium heat 30 minutes.
Add nishimi kubu and dashinomoto stock, bring to boil and simmer 10 minutes, until spareribs are soft.
Season to taste with salt, soy sauce and MSG. Add mustard cabbage and bring to a boil once more before serving. Makes 6 servings.
Note: To make dashinomoto stock, use 1/2 teaspoon dashinomoto for each cup of water.
Approximate nutritional analysis, per serving (not including salt or MSG to taste): 190 calories, 14 g fat, 5 g saturated total fat, 45 mg cholesterol, greater than 750 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g sugar, 12 g protein.
Tumai Kuru Croquette
2 cups (2 pounds) Okinawan sweet potato, boiled and peeled
1 cup (1 pound) baking potato, boiled and peeled
8 ounces imitation crab meat, shredded
1/2 cup finely chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1 large egg
2 tablespoons flour
1 kamaboko (Japanese steamed fish cake), finely chopped
1/2 cup chopped green onion
2 eggs, beaten
1 package panko (Japanese style bread crumbs)
Vegetable oil for deep frying
Mash together both types of potato. Add crab, onion, salt, pepper, 1 egg, flour, kamaboko, and green onion. Mix thoroughly. Shape into oval patties.
Dip into beaten eggs, coat with panko, deep-fry until golden brown. Makes 18 pieces.
Hint: Place whole, unpeeled potatoes in 1/4 cup water, seal with plastic wrap and microwave on high 15 minutes. To mash, put potatoes in plastic bag, release air, seal and mash with rolling pin.
Variation: Substitute 2 cups seasoned, cooked, diced chicken for imitation crab.
Approximate nutritional analysis, per serving: 200 calories, 11 g total fat, 1 g saturated fat, 45 mg cholesterol, 300 mg sodium, 19 g carbohydrate, 1 g fiber, 1 g sugar, 6 g protein.
Hawaiian Electric Co. presents this weekly collection of recipes as a public service. Many are drawn from HECO's database of recipes, accessible online at www.heco.com