Okinawa Recipes
On this page, you will find a couple of recipes that match the Okinawa lifestyle. For more healthy recipes that match this way of eating, go to Keep-In-Health.com.
Warm mushroom salad and garlic dressing
Ingredients for the dressing
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil, extra vierge
- a little sea salt
- a little soy sauce, sweet or low salt
- if desired: a little honey (runny)
- freshly ground pepper
Ingredients for the salad
- 1 tsp olive oil, mild
- 10 mushrooms, in halves (rough ends removed)
- 40 gr oyster mushrooms, roughly chopped (rough ends removed)
- 2 large portobello mushrooms, cut into large strips (rough ends removed)
- 40 gr shiitakes, roughly chopped (rough ends removed)
- 8 large leaves of lettuce, roughly torn.
Preparation
- Put all ingredients for the dressing in a blender and blend on high till smooth.
- Arrange the lettuce onto four plates.
- Heat the oil in a large frying pan and fry all mushrooms for about 3 mins on medium to high heat.
- Stir well and take the pan off the cooker. Divide the mushrooms over the four plates, on the lettuce and either drizzle 2 tbsp of the dressing on each plate, or serve separately in a small bowl, so that everybody can take to their own taste.
Poached salmon
Ingredients
- 1 tbsp olive oil, mild
- 4 fillets of salmon, each 80-85 gr
- 2 cloves garlic, pressed
- 1 tbsp lemon juice
- little sea salt
- freshly ground (black) pepper
- 2 tbsp basil, finely chopped
- 1 bay leaf
- 2 tbsp sundried tomatoes, drained and finely chopped (quantity after draining and chopping)
- 2 tbsp Parmesan grated cheese
- 2 tbsp pine nuts, finely chopped
- 20 gr dried bread crumbs
- (8 dl hot water)
Preparation
- Heat the olive oil in a frying pan and fry the garlic until glazy, on low heat, for about 30 seconds.
- Stir in the pine nuts and bread crumbs and fry for about 2 mins, stirring well, until lightly roasted.
- Take pan off heat and stir in the basil, cheese and tomatoes.
- Season to taste with pepper and sea salt and keep this mixture warm separately.
- Put the lemon juice and bay leaf with 8 dl of hot water in a large frying pan and bring to the boil. Put the salmon fillets in and cook them until done, in about 8 mins, on low to medium heat.
- Note that the fillets have to be covered with water all the time during cooking. If necessary, add hot water.
- Put one fillet each on a plate and scoop 1½ tbsp of the mixture on top of it.
Spinach and tofu curry
Ingredients
- 300 gr tofu light, drained well
- 250 gr spinach, finely chopped
- 2 tsp olive oil, mild
- 2 cloves garlic, peeled and crushed
- half an onion, peeled and finely chopped
- 1 tbsp lemon juice
- ingredients for a herb mixture; see below
- a pack of long grain rice (brown) - sufficient for 4 persons
Preparation
Mix the following ingredients for a herb mixture in a bowl:
2 tbsp curry powder, a little (black) pepper, half a tsp sea salt, 1½ tsp cumin powder, 1 tbsp oyster sauce and 1 dl water.
- Cook the rice according to the instructions on the pack.
- Heat 1 tsp of olive oil and fry the spinach in a frying pan for 1 minute.
- Keep spinach at hand in a bowl.
- Mash and crumble the tofu with a fork.
- Lightly fry garlic and onion until glazy.
- Add the tofu and stir-fry on medium heat until it's dry. Then add the spinach and herb mixture and bring to the boil.
- Lower the heat and let the water evaporate in about 3-4 mins.
- Stir in the lemon juice and serve this dish with the rice.
