fbpx
    • Spring
      • video

        Finding the Flow from Kansai to Kochi

        Shikoku’s many mountains, valleys and proximity to the ocean has made it a hidden gem for rafting, kayaking and canyoning enthusiasts willing to take a step or two further from the Golden Route of Kyoto and Osaka.

        Solace and Giant Salamanders in Akiota

        Just beyond Hiroshima City is a tranquil outdoor destination home to some of Japan's last remaining oosanshouo, the elusive giant salamander.
        Kyoto Oni Trail Outdoor Japanvideo

        The Oni Trail: Hiking Coastal Kyoto

        The mystical oni is prevalent in Japanese children’s stories, usually as a way to scare kids straight. Adventure Travel Kyoto is shedding a new light on this folklore and developing a new hiking route in the countryside of Kyoto.
    • Summer
    • Autumn
      • Pow Bar Founder Megumi Scott

        Beyond the Brand: Pow Bar

        An interview with Megumi Scott, the founder of Niseko brand Pow Bar.
        Churamura Okinawa Sea Turtle Marine Conservation

        Churamura: Footprints in the Sand

        Churamura, an NPO in Okinawa, work to conserve marine life and protect endangered sea turtles in Japan's southernmost prefecture.
        Kawazu

        Fall in Love with Kawazu

        Enjoy waterfall hikes and hot springs, beautiful beaches and delicious seafood in Kawazu on the western coast of Izu Peninsula.
    • Winter
    • Near Tokyo
    • Near Kyoto
      • video

        Finding the Flow from Kansai to Kochi

        Shikoku’s many mountains, valleys and proximity to the ocean has made it a hidden gem for rafting, kayaking and canyoning enthusiasts willing to take a step or two further from the Golden Route of Kyoto and Osaka.
    • All Regions
    • Article Map
    • Ocean and Beach
    • River and Lake
    • Mountain and Land
    • Sky
    • Snow and Ice
    • Travel
    • Food and Drinks
    • Races and Events

Okinawa Cooking

Goya Dog

goya dog

Ingredients

  • Goya
  • Egg
  • Katsuobushi (dried bonito flakes)
  • Spam (pork luncheon meat)
  • Hot dog buns
  • Black pepper
  • Karyu Tori-dashi (chicken broth)
  • Salad oil

The next three issues of OJ Magazine will feature recipes from Okinawa, one of my favorite destinations in Japan. The first dish features a hot dog made with goya, Okinawa’s signature vegetable, and pork luncheon meat.

Goya is often called nigauri or tsururei, for its bumpy exterior resembling Godzilla’s back and its extremely bitter taste. However, recent food products have toned down the taste, taking away the bitter bite we loved so much.

Canned pork luncheon meat was commonly used as rations during World War II. After the war, American food supplies arrived in Okinawa much earlier than on mainland Japan and, with the Okinawan penchant for pork already well engrained in the local taste buds, the luncheon meat quickly became a staple in the Okinawan household. America’s Spam and Holland’s Tuplip are two of the best-known brands.

The sandwich takes its name from the local dialect – nuyaruba, which roughly translates to “What happened?” It’s a fitting name for the mish-mash of tastes. It is, however, delicious. So, if you find yourself in Okinawa, definitely make it a point to stop by.

Directions

goya dog

(1) Cut the goya lengthwise, dig out the spongy flesh and seeds, and thinly slice. For those who want to tone down the bitterness, soak the goya in saltwater prior to slicing.

(2) Lightly heat the goya in a well-oiled frying pan, mixing in the katsuobushi and egg until it resembles scrambled eggs. Season the mix with black pepper and karyu tori-dashi, then place in bun and top with lightly cooked pork luncheon meat.

[novo-map id=2 individual=”yes”]

Outdoor Japan logo tree

Related

Latest posts

Categories