Yaeyama Islands
Bitter Gourd Recipe
沖繩苦瓜燒賣
Bitter Gourd Shumai
Ingredients:
免治豬肉 200g
沖繩麩 1條
苦瓜 1/4條(約80g)
生薑蓉 1茶匙
酒 2茶匙
醬油 2茶匙
雞粉 1茶匙
日式燒賣皮 20塊
青豆 適量
菜葉 適量
200g ground pork
1 Okinawa Fu (Japanese wheat gluten)
1/4 (about 80g) bitter gourd
1 teaspoon grated ginger
2 teaspoon cooking sake
2 teaspoon soy sauce
1 teaspoon chicken stock powder
20 Japanese shumai wrappers
Green peas (appropriate amount)
Leafy vegetables (appropriate amount)
Soy sauce (appropriate amount)
Steps:
將麩浸水至軟身（約15分鐘左右），用手把沖繩麩撕成小件後擠出水份。
將苦瓜打長切開後，除掉種子和瓤，再切成約5mm的小粒，然後用微波爐加熱約1-2分鐘。
在碗中加入免治豬肉、①的沖繩麩、生薑蓉、酒、醬油和雞粉，攪拌至有黏性後，加入已除去水分的苦瓜粒拌勻。
將③的混合物分成20等份，再用日式燒賣皮包着，在上面放青豆裝飾。
將苦瓜燒賣放入蒸籠中蒸約10分鐘
在碟上放菜葉後，放上苦瓜燒賣。
Put water and the Okinawa fu in a bowl and soak until soft, drain by squeezing the water out, and break into small pieces by hand.
Cut the bitter gourd in half, remove the guts, cut into about 5 mm cubes, and microwave for 1-2 minutes. Remove the excess water and set aside.
In a bowl, add ground pork, ①, grated ginger, cooking sake, soy sauce, and chicken stock powder, mix until it becomes sticky, then mix in the bitter gourd.
Divide ③ into 20 equal portions, wrap each portion with the shumai wrapper and decorate with a piece of green pea on the top.
Steam ④ in a steamer for about 10 minutes.
Line the leafy vegetasbles of your choice on a plate and place the shumai on top. Place a small plate of soy sauce on the side, if desired.
苦瓜是沖繩代表性的蔬菜，含有豐富的維他命C，由於這種維他命C經過加熱也不會損失，所以最適合做為炒菜的材料。苦味成分中的MOMORUDESIN具有健胃和增進食欲之效，普遍認為還可以降低血糖。 沖繩的蔬菜為了能在海風和強烈的紫外線下生存，所以具有強勁的生命力，和日本其他地區的蔬菜相比更具有抗氧化作用。