Project Champuru

Aug 12, 2022 | Cooking Club

チャンプルー
PROJECT Champuru

This Kitchen Culture Cooking Club PROJECT is about making champuru (a stir-fry that is a signature dish of Okinawa) in YOUR kitchen… and sharing with fellow members what you have made.

Every household in Okinawa will have its own variation on the basic theme. A classic version made with bacon, tōfu, gōya, onions and eggs can be downloaded from the CHAMPURU Kitchen Culture blog post.

In my cookbook, KANSHA (page 104-106), I offer a vegan version of miso-glazed champuru made with kabocha squash and chunks of shimi-dōfu (frozen-then-defrosted, the tōfu takes on a meaty texture).

Photo above from KANSHA
© Leigh Beisch, styling by Karen Shinto. Vessel by Frederick Warren.

One of my goals with these Kitchen Culture Cooking Club projects is to introduce ingredients and techniques that members may not be familiar with — especially ones that can provide additional options for those members of KCCC who eat primarily (or exclusively) from the plant world. Okinawa’s champuru is a fine opportunity to discover kuruma-bu 車麩 (spiral-shaped sticks of dried wheat gluten), a plant-based source of protein.

Kuruma-bu is typically inexpensive and, because it is shelf stable, can be stored for months, even years, in a dark, dry, cool spot in your pantry ready in a pinch when you want to add volume to a dish. Its spongy texture provides a pleasant meaty chewiness. Chunks or wheels of kuruma-bu absorb flavors from the foods with which it is cooked.

Download this recipe for FU CHAMPURU that includes A Guide to Cooking with kuruma-bu.

My August 2022 newsletter is all about champuru.

Ichiya-boshi (Overnight-Dried Fish)

Ichiya-boshi (Overnight-Dried Fish)

Ichiya-Boshi: Overnight-Dried FISH In the days before refrigeration, bountiful catches of fish were traditionally gutted, either split down the back or butterflied (belly-split), and dipped in sea water before being set out to dry in well ventilated spaces. This would...

Home-Style Meals with Ichiya-boshi

Home-Style Meals with Ichiya-boshi

Making a Home-Style Meal featuring ichiya-boshi  Traditionally, bountiful catches of fish were gutted, salted, and set out to dry in order to extend their shelf life. The generic term for these sorts of fish is himono, literally “the dried thing,” though these...

PROJECT Adzuki: Sweet & Savory

PROJECT Adzuki: Sweet & Savory

PROJECT Adzuki: Sweet & Savory The adzuki bean 小豆 plays a prominent role in Japanese cookery, especially in the making of sweets... though savory dishes also abound. This Kitchen Culture Cooking Club PROJECT is about  exploring the many possibilities. I provide...

ADZUKI red beans

ADZUKI red beans

小豆・あずきADZUKI   (Vigna angularis) Written with calligraphy for "small" and "bean" these diminutive (about 1/4-inch, less than 1 cm) red beans play an important role in Japanese cookery, appearing in both savory dishes and in sweets. There are several varitites...

Explore

Archives