Umjana leaf and Tofu – Umjana no Shiroae
I’ve introduced shiroae with spinach about a month ago. This week’s shiroae is an Okinawa version that uses peanut butter. If you can find it, you should use peanut butter made for cooking, which contains less sugar than the one often used on toast or sandwiches. You might think, “peanut butter with tofu? Strange!” But no it’s really delicious and many people participating in my classes love this dish once we cook it together.
• 4 to 5 umjana leaves (苦菜/にがな/ニガナ/ンジャナ)
• ½ block Island tofu shimadofu
• 1 tbs white miso
• 1-2 tbs peanut butter
• ½ tsp sugar
• Pinch of salt
1. Slice the umjana leaves really thin and soak in a bowl of water for 20 minutes.
2. Wrap the tofu in a paper towel and place a small stone or plate on top for 10 minutes to press water out.
3. Mix all ingredients other than the umjana leaves in a bowl well.
4. Take the umjana out from the bowl and squeeze water out, then mix well with the other ingredients.
Introducing Okinawa Cooking course starting mid-May
Four-week course to learn local vegetables and cooking. In this course, you will learn many important elements of local cooking. Rice,miso soup, champuru, Okinawa soba, Okinawa sweets and more. We cook many dishes, all of which you’ll be able to cook at home daily.