Okazuya Night!

It's countdown to Turkey Day and who wants to make a complicated mid-week meal?  With the overcast skies, nothing says comfort like Japanese okazuya style kaukau!  Whereever you grew up in Hawai'i  Nei - chances are there was a local Okazuya - or Japanese style take-out place nearby. The Okazuya grew out of the need to have freshly prepared food field workers could pick up first thing in the morning that could stay fresh and safe without refrigeration. Since many Japanese men came to Hawai'i without wives initially, some enterprising folks would wake up hours before dawn to prepare the meats, rice and vegetables for their obento (lunch box).
 


Salmon Tofu Patties w/lemon dill sauce
 

Tonight, I took a slight twist to some old faves - first salmon tofu patties - traditionally prepared with canned salmon, tofu, green onions and egg. I added some capers, dill and a touch of Dijon mustard.  On the side, I created a lemon dill dipping sauce made with a greek yogurt base.


Furikake Fried Tofu
 

Next - fried furikake tofu.  I first coated the tofu with mochiko (rice flour), dipped them in an egg/shoyu mixture, then tossed them in panko furikake crumbs and quickly pan fried them - ono!



Cook up some rice, add some pickled or stir-fried  veggies and you are all set! You can find these recipes on the recipes page - brok' da mout!