Fried Okinawan udon a classic plantation dish

Hawaii’s Plantation Village turns a spotlight on ethnic food staples with “Noodles and Bread,” a tasty event Saturday that offers up the likes of Portuguese papas de milho bread, Korean kook soo noodles, Filipino pancit noodles, Samoan panipopo bread, Chuukese bread and Okinawan udon, plus more.

The event centers on the rededication of the Shiroma saimin stand in the village. The Shiroma family operated such a stand in Oahu Sugar Plantation’s Higashi Camp and donated their noodle-making machine in 1997.

It will be on display in the renovated building, where bowls of saimin and barbecue sticks will be for sale.

And since March 3 is Girl’s Day, the village is putting up a display of Japanese and Okinawan dolls in the Social Hall. Free Girl’s Day mochi will be served there.

The festival runs 10 a.m. to 2 p.m. Admission is free. Noodle dishes are $5, bread is $3 and a tasting of three items is $5. The village is at 94-695 Waipahu St. Call 677-0110.

This recipe features fried Okinawan udon, a classic Okinawan plantation dish. It comes from village docent Gary Tokuda, whose grandmother cooked the dish for her grandkids and any visitors who came by the house. Tokuda wrote that her version was the best — “it had soul,” he said.

GRANDMA’S OKINAWAN UDON

By Gary Tokuda

• 1 (9-ounce) package Hula Brand dry udon
• 3 tablespoons vegetable oil
• 1/2 round onion, diced
• 1 (5- or 6-ounce) can tuna (oil-packed preferred) or 1 can salmon
• 1/4 cup shoyu, or to taste
• Black pepper, to taste
• 3 long stems green onions, chopped

Cook udon according to package directions, drain and set aside.

In sauce pan, heat oil. Add round onions and tuna (do not strain), and saute until onions are translucent. Add shoyu and stir.

In large pan or large dish, layer half of noodles, then add half of sauce. Repeat with another layer of noodles and sauce, then fold noodles and sauce to incorporate. Taste and add more shoyu if necessary.

Sprinkle with pepper and garnish with green onions. Serves 4. To make it a little more special, serve with takuan, ume or kim chee.

Approximate nutritional information, per serving: 390 calories, 15 g fat, 1.5 g saturated fat, 15 mg cholesterol, greater than 1,800 mg sodium, 44 g carbohydrate, no fiber, 7 g sugar, 20 g protein.