Champuru means “something mixed” in the Okinawan language, and it can refer to this dish or sometimes to Okinawan culture: a blend of Ryuku, Japanese, Chinese, and Southeast Asian cultures and cuisines. The stir-fried dishes usually consist of tofu with vegetables, meat, or fish; the most recognizable version on the island today includes tofu, bitter melon, and egg.
1 large young (green) papaya, pitted and peeled
1 tablespoon water
11⁄2 cups dashi broth
1 tablespoon vegetable oil
1 tablespoon soy sauce
Grate papaya into strips.
In a large sauté pan, sauté papaya in 1 tablespoon of water over high heat for 1 minute, stirring constantly.
Add dashi and oil, continuing to stir to combine.
Bring to simmer and continue to cook until most of the liquid is gone but papaya is not dried out.
Immediately remove from heat and season with soy sauce.
The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.
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