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[Ingredients]
Shima Tofu, Bitter melon, Bonito flakes, Olive oil, Soy sauce
*The amount of the ingredients is your preference.
[INSTRUCTIONS]
- After cutting the bitter melon to half of the length, and having taken the seed, cut it into 3mm - 5mm thickness.
- Shima tofu is loosened roughly with the hands and allows to drain in a colander .
- Heat up a frying pan with the olive oil. Add the tofu, and stir fry until the tofu starts to brown.
Pour in the soy sauce then stir through the tofu. Remove the tofu from the flying pan and place the tofu it on a plate. - Add more olive oil in to the frying pan, add the bitter melon and stir fry until softened.
Pour in the soy sauce and stir fry the bitter melon. - Serve it on a place and sprinkled with bonito flakes to finish for even more flavor.
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Cook's notes
For the simple seasoning of olive oil and soy sauce, please try to arrange the seasoning.
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[Ingredients]
Shima Tofu Atsu Age( Thick Deep- Fried Tofu), Daikon radish, Carrot, Kelp, Konnyaku, Soy sauce
*The amount of the ingredients is your preference.
[INSTRUCTIONS]
- Raw kelp soaked in the water, and tied in advance.
- Cut the ingredients: daikon radish, carrot, konnyaku and atsu age into pieces. Bring each ingredient in a small saucepan, and boil with water and soy sauce it separately.* It is better to boil the firmer ingredient in first in the order.
- To combine all ingredients that boiled separately, check the taste and add the soy sauce to finish for flavor, if it is necessary.
- You can even serve with Rafute (simmered pork) if you prefer.
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Cook's notes
Although it will take time and efforts, let’s cook all ingredients together after each ingredient is boiled and simmered separately.
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[Ingredients]
Shima Tofu Usu Age( Thin Deep-Fried Tofu), Yushi Tofu, leaf lettuce, tomatoes, eggs, bread, pickled daikon radish, mayonnaise, soy sauce, mirin( type of sweet rice wine) *The amount of the ingredients is your preference.
[INSTRUCTIONS]
- Prepare leaf lettuce and tomatoes for the size to put the ingredients between slices of bread. Slice the pickled radish. Yushi tofu need to be drained off all the water and allowed to draw in a colander.
- Place hard- boiled eggs and Yushi tofu, which drains off all the water in a bowl, stir in the mayonnaise in the bowl until well mixed. Then make it the egg salad. Tofu and boiled eggs are in the ratio of 3:7 which is recommended, so please adjust the ratio of the amounts to your preference.
- Bring Usu age with soy sauce and mirin to boil in a small saucepan over medium-high heat for a short time.
- Serve it (2 the egg salad ) on your favorite bread with Usu age, pickled radish, tomatoes, Usu age and leaf lettuce in the order to complete.
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Cook's notes
Please refer to the tip; Pickled daikon radish will be the texture and taste like pickles.
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[Ingredients]
Yushi Tofu, Leaf lettuce, Caulerpa lentillifera (Miyakojima product)
[INSTRUCTIONS]
- After washing leaf lettuce, drained off all the water, and cutting it with the hands into your bite- size pieces.
- Yushi tofu drains off all the water and allows to draw in a colander.
- Serve with leaf lettuce, tofu, and Caulerpa lentillifera in the order on the plate, please add your favorite dressing.
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[Ingredients]
Yushi Tofu, Aosa (Sea lettuce) (Miyakojima product),Broth( Konbu (kelp) and bonito), Miso
*The amount of the ingredients is your preference.
[INSTRUCTIONS]
- Yushi tofu drains off all the water and allows to draw in a colander. Then put it into a small bowl.
- Add Miso and stir miso into the broth.
- Pour the ingredient in the bowl(1) into the broth(2)
- Sprinkle with Aosa to serve. It’s ready to eat.
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Cook's notes
Please do not warm up Tofu in a pan, it will cause Tofu with a weak flavor. Let’s place Tofu into a bowl and mix with the warm broth.
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[Ingredients]
Yushi Tofu, Brown Sugar (Miyakojima product), Dragon Fruit
[INSTRUCTIONS]
- Yushi tofu drains off all the water and allows to draw in a colander. Then put it into a small bowl.
- Yushi Tofu drained off well, then, in serving glasses with brown sugar and dragon fruit.Please adjust the amount of brown sugar and dragon fruit to your preference, and combine with them
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