Japanese traditional food in Okinawa. Goya champuru(Bitter melon dish).

Everyone here is welcome. I am very welcome. Today I will make you a goya champagne. Goya cham-puru is a traditional food of Okinawa. I make it in Okinawa. 沖縄は知っていますか? 沖縄は知っていますか? 沖縄は日本の南の食べ物 is. 沖縄 is famous for its beautiful sea and coastline. In addition, Okinawa's customs and customs are slightly different from other prefectures. Okinawa has been sold to many cultures, including China, Korea, Southeast Asia, and so on. This is why Okinawa has created an original and special culture. I'm glad you found this video interesting. Let's get started! This is island tofu. 島豆腐 is traditionally made in Okinawa. Actually this is very similar to Japanese tofu. But this method is different. I'll use the island tofu. But I can use more soybean than island tofu. First cut it in half. I'll remove a little of the water from the island tofu. 島豆腐 will crack without a word, I take out water and smell the fries. I'll put it on the kitchen paper. I'll put some tofu on the kitchen paper. I'll put it on the tray. I'll wait. This is "koya" in Japanese. Is it called "bitameron" in English? This is the corner of Okinawa. First, I cut both sides short. I'll cut it in half. I'll remove the seed with a spoon. I'll take out the rest of the spongebubbles. You are beautiful. The rest of you do the same. Then I cut both sides. Cut to 5mm width. It's like this. Both sides are cut the same way. Then cut it off. I'll move to the bowl. 塩 is added. I'm going to mix it up. I'll add salt again. I mix it with my hands and spread the salt. It's good. I'll be there in 15 minutes. Then I'll return to the island. I'll take the tray and the spoon out. I'll do the same with the kitchen paper. I'll move the tofu to the cutting board. I'll take the water out of the island tofu. The taste of island tofu is concentrated. I'll wash it by hand. Washed tofu absorbs the taste of other ingredients more easily. - I'm not going to. 15 minutes passed. ‘ ‘ ‘ ‘ ‘ Actually, the goya is less moist. But this job is very important. The extra water absorbs the taste. This stuff goes well with other materials. Goya had this kind of liquid. Okay. Then I cut the pork breast into bite sizes. It's about 3~4cm long. OK. It's finished. I'll put the key in the bowl. I'm mixing it up. OK. I'll use it later. I'll keep it warm. OK. 島豆腐 will be served. I'll put the oil in the pot. 島豆腐もします。 I'll be a little bit more excited. I'll put a little salt in it. I'll burn it in the middle. I can't sleep until I burn my eyes out. A few minutes later, I'm so excited. I'll put it like this. I'll put the pig breast in the bowl. Let's drop the pork belly slowly. If you drop the pork breast, you'll throw a little salt. I'm going to go. OK. Pig breast is good. I'll put some oil in it. I like the taste of curry oil. I'll be back in a few minutes. I'm not going to. I'll put in 10g of oil. Get out of here. I'll make sure the spice gets the flavor. It smells good. It tastes good. Weak the fire, I put the egg liquid in the bowl. Turn it around and put it in. Weakening in the fire. I'll eat until the eggs hatch. And finally, I'll put in some chicken. I mix it so that the flavor gets into the seasoning. It's perfect. Put out the fire, I'll put it on your plate. Goya Champloo has come out. Let's try it. Thank you for watching. Today I introduced you to traditional food from Okinawa. Actually, there are many traditional foods in Japan. I would like to introduce Japanese traditional food on the map. I'm going to Japan. Such information will be useful. See you again.