| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Eggs |
Okinawan |
Okinawan, Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
|
Bittermelon |
| 1 |
t |
Salt |
| 10 1/2 |
oz |
Firm tofu, well drained |
| 4 |
T |
Salad oil |
| 1/3 |
|
12 oz size corned beef |
| 2 |
|
Eggs |
| 1 |
ds |
Pepper |
INSTRUCTIONS
Cut bittermelon into lengthwise halves, remove seeds. Cut halves into
thin slices. Sprinkle with salt and rub salt into bittermelon; let
stand 10 minutes. Rinse bittermelon with cold water, drain, and blot
dry with clean cloth. Break tofu in bite- sized pieces, blot dry with
clean cloth. In a skillet, heat 2 tablespoons of the oil. Fry tofu
until lightly brown; remove from skillet and set aside. Wipe skillet
and heat remaining 2 tablespoons oil, cook bittermelon until almost
done. Stir in corned beef, tofu, eggs, and pepper. Cover, turn off
heat and let stand for 1 minute. Makes 6 servings. Demonstrated by
BEA SHIMABUKURO of Hui Makaala OKINAWAN RECIPES - SEPTEMBER 1995
Reprinted with permission from: The Electric Kitchen & Hawaiian
Electric Company, Inc. [Meal-Master compatible format by Karen
Mintzias] From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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