4 Okinawan Dishes (Fu Chanpuru, Goya Namul, Goya Tempura, and Mozuku Tempura)

Cut the goya in half lengthwise and remove the pith. Slice half thinly with a knife for the namul, and cut the remaining half a bit thicker, about 0.5 cm, for the tempura.

Soak the goya for the namul in water to draw out the bitterness and make it crisp.

Soak 1 piece of kuruma-fu in water to rehydrate. Soak for about 30 minutes if you have time, or at least 10 minutes.

Thinly slice 1/4 onion and 1/4 carrot. Since this is a stir-fry, you don't need to be particular about the thickness, but slice the carrot relatively thin as it takes longer to cook through. Cut the 3 sausages into thin rounds and mince the garlic.

Drain the rehydrated kuruma-fu and squeeze out the water firmly by hand, without breaking up the fu. Cut into 4 portions, then slice thinly throughout. Aim for a chewy, wrinkled texture rather than a fluffy one.

Beat 1 egg, add a pinch of salt, and soak the sliced fu in it. Don't stir it vigorously; just let it sit and soak up the egg mixture.

Drain the goya that was soaking in water and first toss it with only the 1.5 tablespoons of sesame oil to coat it in oil. Add the shio kombu, then finally mix in 1 teaspoon of soy sauce to finish the goya namul.

Make the tempura batter. Mix 4 tablespoons cake flour, 4 tablespoons potato starch, 1/2 teaspoon baking powder, and 1/2 teaspoon salt, then add 5 tablespoons of water and mix. Keep it slightly thick, as a batter that is too loose is hard to fry.

Pour enough oil into a large frying pan to cover the entire bottom. While the oil is still not hot, spread the egg-soaked fu into the pan and pan-fry over medium heat without touching it. Once one side has set, gently stir to flip it over, and fry until crisp and the color of aburaage, then transfer to paper towels.

Leaving a little oil in the pan, add the garlic, sausage, carrot, and onion all at once and stir-fry hard over high heat until they get some browning. Add the bean sprouts and stir-fry lightly to coat them in the oil.

Turn off the heat for a moment and return the crisp-fried fu to the pan. Add 1 tablespoon hondashi, slightly less than 1/4 teaspoon salt, and 1/2 teaspoon black pepper, and mix so the residual heat blends the seasoning throughout. Finally, put it over high heat and sizzle it briefly to cook off the sharp aroma of the pepper.

Coat the thickly cut goya generously in batter and drop it into hot oil. The ideal temperature makes it float up right away with a crackling sound. Once you can feel it is crisp when touched, lift it out quickly.

Add the unseasoned mozuku directly to the leftover batter and mix. Aim for a ratio with more mozuku than batter. Drop small rounds into the oil with a spoon and fry slowly over medium heat for about 5 minutes, turning them over on both sides. They're done when the outside is crisp and the inside is juicy.