If you have ever traveled to Japan, then you undoubtedly experienced the amazing culture and hospitality of its people. But who can forget the food?
We first moved to Okinawa in the summer of 2012. It did not take long to realize that if I wanted to find the freshest fruits, veggies, and meat, I would need to head into town. Determined to navigate the aisles like a pro, and armed with my best Charades hand gestures and a few key Japanese phrases, I managed to find everything I needed on that first trip. The prices were reasonable, people were so willing to help, and the food quality was outstanding. I was hooked. So much so, that in 2014, I started a meal kit delivery service on the island, utilizing these amazing ingredients. After five years away, we were lucky enough to return to Okinawa in 2020. Below are a few dishes to bring a bit of Japanese cuisine into your kitchen, wherever that may be!
Okinawa recipes to try no matter where you’re stationed
Okinawan taco rice
Serves 2-3 people
Active prep time 30 mins
Total prep/cook time 35 mins
Taco rice is a dish that originated in Okinawa years ago as a way to attract hungry U.S. troops to local dining establishments. Restaurant owners took the popular seasoned ground beef taco filling and loaded it on a bed of lettuce, served with cheese and tomatoes. This version contains all of the original components, but adds a lime avocado cream sauce to boot!
Ingredients:
For the rice:
- 1 1/2 cups short-grain rice
- 2 cups water
- ¾ tsp salt
For the cream sauce:
- 1 ripe avocado, diced
- 1/4 cup plain yogurt
- 4-6 tbsp milk
- 1 tbsp olive oil
- 1 tbsp lime juice
- 1 clove garlic, minced
- 1/4 tsp salt
- 1/4 tsp pepper
For the beef:
- 2 tbsp olive oil
- 2/3 lb ground beef
- 3/4 tbsp chili powder
- 1 1/8 tsp cumin
- 3/4 tsp salt
- 3/4 tsp pepper
- 1/2 tsp paprika
- 3/8 tsp oregano
- 3/8 tsp garlic powder
- 3/8 tsp onion powder
For the bowls:
- 6 cherry tomatoes, halved
- Shredded lettuce
- 1/3 cup shredded Mexican cheese
Prepare the rice. In a small pot over high heat, bring 2 cups water to a boil. Stir in rice and salt, cover, reduce heat to low, and simmer for 20 mins or until liquid is absorbed. Remove rice from heat and let stand for 10 mins longer.
Meanwhile, add the diced avocado, yogurt, 4 tbsp of the milk, 1 tbsp olive oil, lime juice, minced garlic, 1/4 tsp salt, and 1/4 tsp pepper into a blender or food processor and blend until smooth. Add additional milk as needed to reach a creamy, pourable consistency.
In a skillet over medium heat, add 2 tbsp olive oil, ground beef, chili powder, cumin, paprika, oregano, garlic powder, onion powder, 3/4 tsp salt, and 3/4 tsp pepper. Stir to combine well, cooking for 5-7 mins or until beef is cooked through.
Serve beef on top of rice along with cherry tomatoes, shredded lettuce, and cheese. Drizzle with avocado cream sauce as desired.
Crock-Pot Thai pork ramen
Serves 2-3 people
Active prep time 20 mins
Total prep/cook time 6.5 hours
Ramen is a staple meal in Japan. While there are too many versions to count, this Crock-Pot style option takes some flavor influences from Thai cuisine to put a unique spin on a traditional dish.
Ingredients:
- 1 lb pork shoulder
- 4 cups chicken broth
- 1/4 cup low sodium soy sauce
- 1/4 cup rice vinegar
- 2 tbsp brown sugar
- 1 tbsp fish sauce
- 1 tbsp red curry paste
- 1 tbsp lime juice
- 1 tbsp sriracha (optional)
- 2” piece fresh ginger, peeled & grated
- 1 tbsp minced garlic
- 1 tbsp sesame oil
- 1 tsp black pepper
- 2 blocks dried ramen
- 2 eggs
- 2 green onions, thinly sliced
- 1 jalapeno, thinly sliced
- 1/2 cup shredded carrots
- 1/4 cup peanuts, chopped
Directions:
Remove pork from the packaging and pat dry with paper towels. Cut the pork into 2-3 smaller pieces, then add to a Crock-Pot. To the Crock-Pot, add in the chicken broth, soy sauce, rice vinegar, brown sugar, fish sauce, red curry paste, lime juice, sriracha, ginger, garlic, sesame oil, and pepper. Stir until the sauce is well combined, then cover and cook on low heat for about 6 hours, or until the pork is tender. Shred pork using two forks, then place it back into the liquid.
Next, add two eggs to a small pot of water of med-high heat. Once the water starts to boil, set a timer for 5 mins. After the timer goes off, remove the eggs from the heat then place them into a bowl filled with ice water (this stops the cooking process).
Place the ramen noodles into the Crock-Pot and turn off the heat. Gently stir, then allow the noodles to soften in the broth for about 3-4 mins. Immediately spoon into the bowls and top with sliced green onions, carrots, jalapeno, and chopped peanuts.
Remove shells from the eggs, then cut each egg in half and add to the ramen bowls before serving.
Read: Recipes for a healthier you to start the new year off right
Spicy tuna and crispy rice bites with apple persimmon slaw
Serves 4-5 appetizer portions
Active prep time 45 mins
Total prep/cook time 60 mins
These appetizer bites feature a sushi restaurant’s favorite spicy tuna that sits atop perfectly crisped rice balls. Look out for sushi-grade tuna at the grocery store! Fresh is best, but frozen is ok too, as long as it has the sushi grading. The slaw contains persimmon, which is widely seen in farmer’s markets in Japan from the fall through winter.
Ingredients:
For the rice:
- 1 cup short-grain rice
- 1 1/2 cups water
- 2 tbsp seasoned rice vinegar
- 2 tsp sesame oil
- 1/2 tsp salt
- Vegetable, canola, or peanut oil for frying
For the tuna:
- 1/2 lb sushi-grade ahi tuna, raw
- 2 tbsp mayo
- 2 tbsp sriracha
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp lemon juice
For the slaw:
- 1/2 crisp apple, cut into a very fine dice
- 1/2 firm persimmon*, cut into a very fine dice
- 1 tbsp apple cider vinegar
- Pinch of salt, to taste
- Pinch of pepper, to taste
- 1 jalapeño, thinly sliced into rounds
Directions:
Place rice into a fine-mesh sieve and run it under cold water to rinse until the water runs clear. Add rice and 1 1/2 cups water to a small pot. Bring water to a boil, then reduce the heat to low, cover and simmer for 15 mins. Turn off heat and let the rice steam for another 5-10 mins. Once cooked, stir in seasoned rice vinegar, 2 tsp sesame oil, and 1/2 tsp salt until well combined. Set aside until rice cools.
Meanwhile, thinly slice tuna into long strips, then cut those strips into a very small dice. Add tuna to a bowl along with the mayo, sriracha, soy sauce, sesame oil, and lemon juice. Stir until well combined. Store covered in the refrigerator until ready to assemble.
When rice is cool enough to handle, scoop out 2-3 tbsp of rice at a time and shape it into a rectangle with your hands. It helps to have slightly damp hands so that the rice does not stick to them! Alternatively, you can purchase a plastic rice mold to shape the rice. Place the rice onto a plate set to the side and add cooking oil to a skillet, about 1/2″ deep over med-high heat.
Once the oil is hot, add in some of the rice bites in a single layer, ensuring that you do not overcrowd the pan and that no bites are touching. Fry on one side until the rice is golden brown, then flip them over and repeat on the other side. Once crispy, remove the rice bites to a paper towel-lined plate off of the heat.
While the rice is frying, cut apple and persimmon into a very tiny dice. Add the fruit to a small bowl along with the apple cider vinegar and salt and pepper to taste. Cut the jalapeno into thin rounds.
To assemble, scoop a bit of the tuna mixture onto a spoon, then add it on top of one of the crispy rice bites. Repeat with remaining tuna and rice. Next, top tuna with the fruit slaw and a slice or two of jalapeno. Serve immediately.
Makes approximately 18 bites.
*You can swap out the persimmon for another type of sweet fruit such as mango, pineapple, melon, or even strawberry!
You can find this story and more in our February issue of Military Families Magazine. Download it here.
