Okinawa Cuisine Small Classroom👩🏻‍🍳Okinawa Water Cloud Chapter②

Mizukuma is a type of seaweed with a unique slimy texture. It is characterized by its high content of fucoidan and low calorie content. Its distinctive slimy texture contains fucoidan, a component that protects the stomach. Okinawan Mizukuma is thicker and has a better texture, making it very popular in Japan. Locally grown Okinawan Mizukuma can be eaten directly or used in various dishes. It has a refreshing flavor and can be paired with a variety of cooking methods.

In the second episode of our Okinawa cooking class, we're bringing you two easy recipes that won't take too long to prepare, perfect for those who want to quickly whip up a meal on a regular day!

Okinawa Suiun Tamagoyaki

Material:

• 3 eggs
• 80 grams of Okinawa Suizumi (cut into short pieces)
• 1 tablespoon of Japanese dashi stock
• 3 tablespoons of water
• Oil as needed

step:

1. First, beat the eggs, then add Japanese dashi, water and Okinawa suri and mix well.
2. After heating the tamagoyaki pan, coat the surface of the pan with a layer of oil.
3. Pour in the egg mixture in batches. When the egg mixture begins to solidify, use chopsticks/spatula to roll it up from top to bottom.
4. Push the rolled egg roll to the top, and then coat the pan with a layer of oil.
5. Repeat steps 3 and 4 several times until all the egg mixture is used up.
6. Finally, use a wok spatula to press and shape the tamagoyaki.

Okinawa Suiyun Oyako Donburi

Material:

• 2 eggs
• 1 chicken thigh
• 1/4 onion
• Okinawa Mizuki 80g
• 100mL of water
• 1 tablespoon of white stock
• 1 tablespoon of mirin
• 1 teaspoon of sugar
• 1 teaspoon of soy sauce
• 1 bowl of white rice

step:

1. Slice the onion into thin strips and cut the chicken thigh meat into bite-sized pieces.
2. Add water and other seasonings to a wok, bring to a boil, then add onions and chicken.
3. Skim off any foam after boiling.
4. Once the chicken is fully cooked, add half of the egg mixture.
5. After the egg mixture has slightly solidified, add water cloud.
6. Add the remaining egg mixture and cook until half-cooked.
7. Serve the finished dish over white rice. Done!