My Okinawa Dish recipe with Cheese

Okinawa, Japan, is a beautiful place to visit. A superb destination for cultural and historical attractions, including beautiful nature with perfect beaches. Palaces, temples, shrines and villages of the old Ryukyu kingdom are a great source for exploration. Okinawa is also the birth place for Karate! But to me, although traveling is great, food is always the integral part of my exploration in my travels. 

Different cultures bring on many diverse cuisines that are the source of fascination to me too. After travelling, I would normally be excited to try out my own innovation of the food that I have tasted during my travels. Moreover, Japanese cuisines are very interesting because Japanese are able to live to a ripe old age! What's their secret? Well, maybe I need to go Japan more often to uncover some secrets from them. 

Recently, it is the best time of the year to try out recipes and do a lot of cooking as now it is Covid-19 pandemic and we are at Lockdown. Staying home to stay safe, I took this opportunity to innovate a Okinawa dish. Lockdown and Movement Control in my hometown also means it is rather difficult for me to go out buying groceries and vegetables as my local supermarket limits each customer half an hour only for shopping. Thus I would say, for this recipe, you can just put whatever vegetables available. Likewise, either adding extra vegetables or one or two types less is OK too. Even for meat, you can use any type of minced meat, be it chicken, pork or beef .

My Okinawa Dish
(a healthy dish that can be eaten just like this or with hot steaming white rice)
(For 2 portions)

1. One small carrot - sliced

2. Four (4 ) stalks of Long Beans - cut

3. One cup sliced Cabbage 

4. Two (2 )stalks of Spring Onions sliced
5. Sliced a cup of lettuce - sliced 

6. Two cloves of garlic- chopped

7. Minced meat (pork, chicken or beef) - 200g

8. Whole eggs - 2 
9. Cheddar cheese - 2 slices

1. Heat 2 Tablespoons of oil, add garlic and saute until fragrant.

2. Put in the minced meat, fry until fully cooked. 

3. Add half teaspoon salt, pepper and light soya sauce to taste. 

4. Put in sliced carrot, cabbage and long beans, fry for a while and add 2 Tablespoon of water if its too dry or your wok is too hot. 

 5. Take half out and leave the other half in pan.
6. Lettuce do not need much cooking. So, after you put in lettuce (half portion), just stir a while.  Lower the heat, make a hole in the center. 

7. Break an egg into the center. 
8. Sprinkle spring onions around ontop of the vegetables. I did this because I prefer to heat up most vegetables especially during this Covid-19 time where it is necessary to cook food to kill virus. 

9. Place sliced cheddar cheese around on top of the vegetables.

10. Cover and let the cheese melt a little and the egg cooked nicely with runny yolk.

11. Dish out and serve. Repeat steps 6-10 for another portion. 


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  1. This dish looks so delicious with cheese. I like cheese, especially it's a great mixture if I use it with shell shockers. Cheese will help me have more energy.