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Shima Tofu & Salted Suchika Pork Stewed in Tomato Sauce; A Great Shima Tofu Recipe to Enjoy with Sparkling Wine
post : 2019.10.23 23:00
In October 2015, I debuted as a photo writer, and as a reward to myself for all the hard work I did in six months, I went on a week’s vacation to Australia (Melbourne and Phillip Island). On this trip, I took a flight via Hong Kong, and both ways, I flew with Cathay Pacific. The flight from Hong Kong to Melbourne was 9 hours and 20 minutes, with two in-flight meals. On this trip, I selected to have their vegetarian meals (on Cathay Pacific flights, if you let them know by 24 hours before the flight, you can choose kosher, vegetarian, gluten-free, fruit plate, low lactose and others from their 20 varieties of special meals).
The photo above is a recipe book I bought in Melbourne. (Not related to this article.)
I’m going to skip the reasons why I chose their vegetarian meal just to save you some time, but anyway, I enjoyed their special vegetarian meals that were prepared without any animal produces. In the meal was a dish with tofu stewed in tomato sauce, which was so delicious (it was the first time I was so delighted with airplane food!), that I had to try making it when I got back to Japan. I even wrote about it in my blog, if you’re interested.
Well, to get on with this article that I will call, “Sachiko’s Okinawan Recipe to Enjoy with Drinks”, I will introduce a dish inspired by that delicious plate I enjoyed on that flight. Since I’m not a vegetarian, I used meat for this recipe.
[Shima Tofu & Suchika Pork Stewed in Tomato Sauce]
[Ingredients] 4-5 Servings
250g Okinawan Shima Tofu
150g Salted Suchika Pork
90g Ground Pork
60g Mixed Beans
250g (1 Can) Canned Tomatoes
1 Small Onion
1 Cube Chicken Bouillon
20g Black Olives
1. Put chopped onions and ground pork into a sauce pan over heat, add a tablespoon of olive oil and a pinch of salt and pepper. Stir until the onions are nice and tender.
2. Add finely chopped paprika, mixed beans, strips of salted Suchika pork and a can of tomatoes. Lightly stir before adding bite-sized Okinawan Shima Tofu.
3. Place lid on the sauce pan and let it simmer on low heat for about 20 minutes. Open the lid 2 or 3 times in between to stir (taste and add salt to your preference at this point).
4. Place on to a dish and top it off with black olives, and it’s ready to be served!
Oh yes, let me remind you. Suchika is an Okinawan pork that has been salt-preserved.
It’s a traditional Okinawan dish with boneless pork ribs preserved in plenty of salt. The preparation method is quite simple: massage salt onto a slab of boneless ribs and place in the refrigerator for a week, then boil. I’m a little impatient, so rather than wait a week, I just pick up ready-made Suchika from the local supermarket. Okinawan Shima Tofu is firmer and has less moisture than Momen Tofu. Because of its texture, it maintains its shape so they’re great for stews and stir-fries.
I enjoyed this Shima tofu and Suchika stewed in tomato sauce with some sparkling wine. The acidity of the tomatoes and the mildness of the Suchika and the ground pork went really well with the dry, bubbly wine. This dish will be great if you choose to add a short type of pasta or couscous, too.
Shima Tofu is a widely popular ingredient in Okinawan cooking, and they’re great for side dishes to accompany Awamori or Japanese sake as well. You can also use them in western style dishes to go with your wine.
I want to come up with more recipes using Shima Tofu and will keep you posted♪
Okinawa CLIP photo writer, Sachiko