Join the festivities at Kapiolani Park this weekend for the 29th annual Okinawan Festival, and get a taste of Okinawan cuisine: andagi, pigs feet soup, yakisoba, champuru and the famous Okidog and Andadog.
This year, there are new additions to the menu: Taco Rice, a dish invented in Okinawa, which combines the main ingredients of a taco and is layered on a bed of rice, and Fundagi, a spin-off of the funnel cake.
Get your taste buds ready with these recipes from Hawaii United Okinawa Association and Hui O Laulima.
STUFFED EGGPLANT WITH MISO
1 large round eggplant
1 teaspoon salt or vinegar
1 pound lean ground pork
1 tablespoon sugar
3 tablespoons white miso
1 teaspoon grated ginger
1/8 teaspoon salt
Cut eggplant in half lengthwise. Scoop out pulp, leaving about 1/4-inch for shell.
29TH OKINAWAN FESTIVAL
» When: 9 a.m. to 9:30 p.m. Saturday (with bon dance at 5:30 p.m.) and 9 a.m. to 5 p.m. Sunday
» Where: Kapiolani Park
» Parking: Kapiolani Community College with $2 roundtrip shuttle service
» Information: Visit www.okinawanfestival.com/ or www.huoa.org |
Dice pulp and set aside.
In bowl, soak eggplant for several minutes in water to prevent browning, changing water several times. Add salt or vinegar for last soaking; drain and set aside.
Mix remaining ingredients and add diced eggplant pulp. Stuff eggplant shell with mixture.
Place eggplant on microwaveable dish with stuffing side up. Cover and microwave on medium-high for about 15 to 20 minutes or until pork is cooked.
Let stand covered for 5 minutes before serving. Serves 4.
Approximate nutritional information, per serving (based on rinsing with salt): 300 calories, 16 g fat, 6 g saturated fat, 80 mg cholesterol, greater than 1,000 mg sodium, 16 g carbohydrate, 7 g fiber, 9 g sugar, 25 g protein
AMAGUCHI TUMAI KURU (SWEETENED OKINAWAN POTATO)
3 cups mashed Okinawan sweet potatoes (about 3 pounds)
3 tablespoons sweetened condensed milk
2 tablespoons sesame seeds, roasted
1 egg yolk
Preheat oven to 300 degrees. Spray baking sheet with cooking spray.
Boil potatoes, peel and mash. Add condensed milk. Shape into three oblong pieces. Brush top with egg yolk and sprinkle with sesame seeds.
Place onto baking sheet and bake 15 minutes. Slice and serve. Serves 12.
Note: The unbaked mixture can be used as filling for any mochi or manju recipe.
Tip: As an alternative to boiling potatoes, place whole, unpeeled potatoes in microwaveable container. Pierce potatoes with fork and add cup of water; cover and microwave on high for about 15 minutes.
Approximate nutritional information, per serving: 90 calories, 2 g fat, 0.5 g saturated fat, 20 mg cholesterol, 20 mg sodium, 16 g carbohydrate, 2 g fiber, 8 g sugar, 2 g protein
More Hawaiian Electric Co. recipes are available at www.heco.com.
