STEP 2/14
Cut the Yeoju in half and dig out the insides. This inner part tastes very bitter.
STEP 3/14
Flip it over and slice it thinly.
STEP 4/14
Add 1 tablespoon of salt, mix and let stand for 10 minutes.
STEP 5/14
Rinse it once, soak it in cold water for about 3 hours with salt remaining, and rinse it three or four times.
STEP 6/14
Cut tofu into bite-size pieces and fry it tightly with oil.
STEP 7/14
Remove tofu and chop cabbage, bell pepper, and spam and stir-fry them.
STEP 8/14
Add the drained Yeoju and stir-fry together.
STEP 9/14
Add tsuyu, cooking wine, and sesame oil.
STEP 10/14
Add bean sprouts and stir-fry quickly.
STEP 11/14
Beat the eggs and stir-fry them around the edges.
STEP 12/14
Season with sea salt and pepper to taste.
STEP 13/14
Add the tofu and mix well.
The Okinawa region is characterized by cooking and eating bitter Yeoju with spam.
Yeoju is not easy to eat because of its bitter taste, but if you get used to it, you will find this bitter taste attractive.