Okinawa Cuisine Small Classroom👩🏻‍🍳Okinawa Brown Sugar Chapter ①

Okinawa brown sugar contains minerals such as calcium, potassium, and iron, as well as vitamins B1 and B2 and amino acids. Potassium helps eliminate excess salt from the body and maintain normal blood pressure. Calcium can prevent high blood pressure, arteriosclerosis, and osteoporosis, and stabilize anxiety.

Okinawan brown sugar is very popular in Japan. Brown sugar produced on different islands within Okinawa has its own unique flavor and aroma, and its distinctive caramel flavor makes it a favorite for many to use in desserts and as a flavoring. This time, we're bringing you three brown sugar recipes, from side dishes to desserts—why not give them a try at home!

Okinawa brown sugar stir-fried sweet potato and pumpkin strips

Material:

• 200g sweet potato
• 100g of pumpkin
• 1 tablespoon of sesame oil
• 2 tablespoons of Okinawa brown sugar powder
• 2 tablespoons of soy sauce
• A little sesame

step:

1. Cut the sweet potato into thin strips about 5cm long and 5-6mm wide, with the skin on, and then rinse with water for about 10 minutes.
2. After removing the seeds and inner membrane of the pumpkin, cut the pumpkin, with the skin on, into thin strips about 5cm long and 5-6mm wide.
3. Add sesame oil to a frying pan, and once the oil is hot, add the shredded sweet potato and pumpkin that have had excess water removed and stir-fry.
4. After stir-frying the shredded sweet potato and pumpkin until cooked, add Okinawa brown sugar powder and soy sauce and mix well.
5. Sprinkle with sesame seeds after plating, and it's ready to enjoy.

Okinawa Brown Sugar Teriyaki Chicken Cutlet

Material:

• Chicken cutlet 200g x 2
• 100g Okinawa brown sugar powder
• 50g of water
• 100mL soy sauce
• 1 tablespoon of cooking wine

step:

1. Put brown sugar powder and water into a pot, stir with a spatula, and cook over medium heat for 5-8 minutes to make a sticky brown sugar molasses.
2. Use a fork to poke a few holes in the surface of the chicken.
3. Simmer the brown sugar molasses and soy sauce over low heat, then add the wine.
4. Pan-fry the chicken over medium heat until both sides are golden brown, then cover and simmer for 5 minutes.
5. Open the lid and add the soy sauce from step 3 to the chicken from step 4. Mix well and cook until the flavors are absorbed.

Okinawa Brown Sugar Spice Milk Pudding

Material:

Milk jelly

• 300cc of milk
• Fresh cream 200cc
• 5g of gelatin powder
• Okinawa brown sugar powder 60g
• A pinch of cinnamon powder
• 30cc of hot water

Brown sugar syrup

• 40g Okinawa brown sugar powder
• 1/2g Japanese ginger paste
• 40cc of water

step:

1. Pour the gelatin powder into hot water and stir until dissolved.
2. Mix the milk and fresh cream together and heat in the microwave at 600W for 2 minutes. Then pour in the gelatin powder water from step ①, Okinawa brown sugar powder, and cinnamon powder and mix well.
3. After the mixture in step ② has cooled, pour it into a cup and then refrigerate it.
4. In a bowl, add Okinawa brown sugar powder and Japanese ginger paste for making the brown sugar syrup, then pour in water and mix well. Microwave at 600W for 1 minute, then let cool.
5. Finally, take the solidified milk pudding out of the refrigerator, pour in the brown sugar syrup from step ③, and it's ready to enjoy.