Okinawa Cuisine Small Classroom👩🏻🍳Okinawa Water Cloud Chapter②
Shuiyun is a seaweed with a unique slimy texture. It is characterized by being rich in fucoidan and low in calories. Its unique slimy texture contains fucoidan, which protects the stomach. Okinawa Mizuun is thicker and tastes better, so it is very popular in Japan. The local Okinawa water clouds can be eaten directly or made into various dishes. Shuiyun has a refreshing taste and can be eaten with various dishes.
Coming to the second episode of Okinawa Cuisine Lesson, this time I bring two simple recipes. The preparation time will not be too long, suitable for friends who want to make a quick meal on weekdays!
Okinawa Mizuun Tamagoyaki
Material:
- 3 eggs
- 80g Okinawa water cloud (cut into pieces)
- 1 tbsp Japanese white stock
- 3 tablespoons water
- Appropriate amount of oil
step:
1. Beat the eggs first, then add Japanese white dashi, water and Okinawa water and mix well.
2. After heating the tamagoyaki pan, apply a layer of oil on the surface of the pan.
3. Pour in the egg liquid in batches. When the egg liquid begins to solidify, roll it up from top to bottom with chopsticks/shovel.
4. Push the rolled egg roll to the top and apply a layer of oil on the surface of the pan.
5. Repeat steps 3 and 4 several times until all the egg liquid is used up.
6. Finally, use a wok to push and shape the tamagoyaki.
Okinawa Mizuun parent-child donburi
Material:
- 2 eggs
- 1 piece chicken thigh
- 1/4 onion
- Okinawa water cloud 80g
- water 100mL
- 1 tablespoon white stock
- 1 tablespoon mirin
- 1 teaspoon sugar
- 1 teaspoon soy sauce
- 1 bowl of white rice
step:
1. Shred the onion and cut the chicken thigh into bite-size pieces.
2. Add water and other seasonings to the wok, bring to a boil and add onions and chicken.
3. Bring to a boil and skim off the foam.
4. After the chicken is cooked, add half of the egg mixture.
5. After the egg liquid has solidified a little, add water cloud.
6. Add remaining egg liquid and cook until half-cooked.
7. Pour the finished product onto the rice and you’re done!
