Okinawan Gueffus

Ingredients

In this Okinawan adaptation of Gueffus, we replace the traditional semolina flour with purple sweet potato, a staple ingredient in Okinawan cuisine. The use of local Okinawan ingredients such as goya (bitter melon), beni shoga (pickled ginger), and miso adds a distinct flavor profile to the dish. Additionally, the cooking technique and presentation are modified to align with Okinawan culinary traditions. We alse have the original recipe for Gueffus, so you can check it out.

• 2 cups (300g) purple sweet potato, peeled and mashed 2 cups (300g) purple sweet potato, peeled and mashed
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/4 cup (60ml) miso paste 1/4 cup (60ml) miso paste
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 1/4 cup (60ml) rice vinegar 1/4 cup (60ml) rice vinegar
• 1 tablespoon (15ml) sesame oil 1 tablespoon (15ml) sesame oil
• 1 tablespoon (15g) sugar 1 tablespoon (15g) sugar
• 1 tablespoon (15g) beni shoga (pickled ginger), finely chopped 1 tablespoon (15g) beni shoga (pickled ginger), finely chopped
• 1 tablespoon (15g) goya (bitter melon), thinly sliced 1 tablespoon (15g) goya (bitter melon), thinly sliced
• 1 tablespoon (15g) green onions, chopped 1 tablespoon (15g) green onions, chopped
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 50g, 8g
• Protein: 6g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large mixing bowl, combine the mashed purple sweet potato, all-purpose flour, and water. Knead the mixture until a smooth dough forms.
2. 2.
   Divide the dough into small portions and roll each portion into thin ropes.
3. 3.
   Cut the ropes into small pieces, approximately 1-inch in length.
4. 4.
   Bring a pot of salted water to a boil. Add the purple sweet potato pasta and cook until al dente, about 3-4 minutes. Drain and set aside.
5. 5.
   In a separate bowl, whisk together miso paste, soy sauce, rice vinegar, sesame oil, and sugar until well combined.
6. 6.
   Heat a pan over medium heat and add the miso sauce mixture. Cook for 2-3 minutes until the sauce thickens slightly.
7. 7.
   Add the cooked purple sweet potato pasta to the pan and toss gently to coat the pasta with the miso sauce.
8. 8.
   Stir in the beni shoga, goya, and green onions. Cook for an additional 1-2 minutes.
9. 9.
   Season with salt to taste.
10. 10.
    Serve hot and garnish with additional green onions, if desired.

Treat your ingredients with care...

• Purple sweet potato — Make sure to thoroughly mash the sweet potato to ensure a smooth dough consistency.
• Goya (bitter melon) — Remove the seeds and pith before slicing to reduce bitterness.
• Beni shoga (pickled ginger) — Rinse the pickled ginger under cold water to remove excess saltiness before chopping.

Tips & Tricks

• If purple sweet potatoes are not available, you can substitute with regular sweet potatoes or purple yams.
• Adjust the amount of miso paste and soy sauce according to your taste preferences.
• For a spicier kick, add a pinch of chili flakes to the miso sauce.
• Experiment with different toppings such as toasted sesame seeds or shredded nori for added flavor and texture.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Okinawan Gueffus hot as a main dish, accompanied by a side of fresh salad or steamed vegetables. Garnish with additional green onions for a pop of color.

Presentation advice

To enhance the visual appeal, arrange the purple sweet potato pasta on a white plate to showcase its vibrant color. Drizzle a little extra miso sauce on top and garnish with a sprinkle of chopped green onions.