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Japanese home-cooked dishes such as Oyakodon (Japanese chiken and egg rice bowl)  and Tamagoyaki (Japanese rolled omelet) are enjoyed by many people at Japanese restaurants, but you can also enjoy them at home by making them yourself. Check out the recipes of some of the Japanese home-cooked dishes incorporating Okinawa food!

Okinawa food used in the recipes


Brown sugar


Okinawan brown sugar is rich in minerals and vitamins. In addition to the chunks called "kachiwari," it is also available in powder form, making it easy to use in cooking.

Mozuku is a low-calorie food rich in dietary fiber and minerals. Okinawa mozuku is characterized by its thick, long, and firm texture. Most of the mozuku eaten in Japan comes from Okinawa Prefecture.


Nikujaga (Stewed Meat and Potatoes)


150g thinly sliced beef loin

4 potatoes

1 onion cut into wedges

1 carrot

Bonito stock (katsuo dashi)

2 cups water

3 chunks Okinawa brown sugar

4 tbsp soy sauce


  1. Heat oil in a large pot and cook the beef. Add the carrot, potatoes and then onion to cook.

  2. Pour in water and bring to a boil. Skim off the scum, and add brown sugar chunks and soy sauce.

  3. Turn down the heat to low and simmer. When the amount of water in the pot is reduced to 1/3, turn up to heat to high and simmer until the water is almost gone.


Mozuku Oyakodon

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2 eggs

1 chicken thigh

1/4 onion

80g Okinawa mozuku

100ml water

1 tablespoon Shiro-dashi

1 tablespoon Mirin

1 teaspoon sugar

1 teaspoon soy sauce

1 bowl rice


  1. Slice the onion, and cut the chicken thigh into bite-sized pieces.

  2. Put all the seasonings and water in a frying pan and bring to a boil. Add the onion and chicken.

  3. Skim off the scum and cook through.

  4. When the chicken is thoroughly cooked, pour in half of the beaten eggs.

  5. When the eggs are slightly hardened, add the Mozuku seaweed.

  6. When the eggs are cooked, pour in the remaining half of the beaten eggs and cook until it is almost set but still a little runny.

  7. Place ⑥ onto the rice. Drizzle desired amount of the remaining sauce on the top.


Brown Sugar Teriyaki Chicken



[2 servings]

100g Okinawa brown sugar 

100ml soy sauce 

400g chicken thighs 

100ml soy sauce 

1 tbsp cooking sake 

50g water 


  1. Combine brown sugar and water in a pan and simmer on medium heat for about 5-8 minutes until thick syrup is formed.

  2. Poke holes in the chicken with a fork.


  1. Combine the brown sugar syrup and soy sauce and simmer on low heat until thickened, then add cooking sake.

  2. Cook the chicken in a skillet on medium heat until both sides are golden brown, then cover it and steam for about 5 minutes.

  3. Remove the cover, add ① and cook for a further minute.


Brown Sugar Sukiyaki



A) Sukiyaki broth

200ml cooking sake

200ml mirin

200ml soy sauce

60g Okinawa brown sugar


B) Other ingredients

500g sliced beef loin

2 leeks

1 onion

1 block tofu

1 package konnyaku noodles

Bunches of mitsuba (Japanese parsley)

4 eggs


  1. Cut leeks into diagonal pieces, onion into wedges, tofu into cubes and mitsuba into chunks.

  2. Lightly cook konnyaku noodles in boiling water and cut into bite-sized pieces.

  3. Put ingredients (A) except for brown sugar into a large pot and bring to a boil. When it comes to a good boil, add brown sugar.

  4. Cook ingredients (B) in sukiyaki broth. Dip cooked beef and vegetables in fresh beaten eggs and eat.


Mozuku Tamagoyaki

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3 eggs

80g Okinawa mozuku

1 tablespoon Shiro-dashi

3 tablespoon water

Oil (appropriate amount)


  1. Cut the mozuku into the appropriate length. Mix the whisked eggs, Shiro-dashi, water, and mozuku.

  2. Spread a thin layer of oil on a Tamagoyaki frying pan.

  3. Pour in the amount of the egg mixture enough to cover the bottom of the pan. Roll it towards the handle when it starts to set.

  4. Move the rolled egg to the other end of the pan and apply oil on the pan.

  5. Repeat the process of ③ and ④ several times until all the egg mixture has been used.


Mozuku Vinegar

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100g Okinawa mozuku

Cucumber (suitable amount)

4 tablespoon vinegar

4 tablespoon soy sauce

2 tablespoon brown sugar

1/3 teaspoon salt


  1. Mix the vinegar, soy sauce, brown sugar, and salt to make the sauce.

  2. Place the mozuku in a small bowl and pour the sauce on the top. Cut the cucumber into thin strips and garnish.

Posted on 2024/4/23

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