Food Pages

PO-PO CREPES

(Boy’s Day)

2 ½ cups flour
2 tsp. baking powder
3 cups water
3 eggs
½ tsp. salt
pork miso filling

Sift flour, salt, baking powder. Combine eggs and water, beat lightly. Add dry ingredients. Beat into a smooth batter. Oil a 7 inch sauté pan and heat over medium heat. When hot, add ½ cup batter, quickly roll and tilt pan to spread batter evenly. When batter has started to set, but not browned, flip with spatula and finish cooking. Turn pan over chopping block and bang to release crepe. Spread with 2 Tbsp. of pork miso filling and roll into cylinders.

ANDA INSU (Pork Miso Filling)

1 ½ lb. pork shoulder
1 Tbsp. grated fresh ginger
1 cup sugar
¼ cup toasted white
sesame seed
1 ½ cups miso

Boil pork for 30 minutes. Remove from liquid and cool. Dice into ¼ inch pieces. Sauté diced pork, add ginger, sesame seeds, miso, sugar, and continue cooking with low heat until thoroughly cooked. Mixture may be stored in a covered container in refrigerator to use for po-po.


CHINPIN AND POPO CREPES
Chinpin and Popo are Okinawan desserts served on Boy’s Day, which happens to fall on the day after the Hari festival boat races. Chinpin, which is brown, is made with Okinawan black sugar. Popo is pork miso (anda insu) wrapped in white crepes. Traditionally the dishes were first placed at the ancestral altar for the ancestors blessing of god health to all the sons.
PO-PO CREPES (Boy’s Day) 2 ½ cups flour 2 tsp. baking powder 3 cups water 3 eggs ½ tsp. salt pork miso filling Sift flour, salt, baking powder. Combine eggs and water, beat lightly. Add dry ingredients. Beat into a smooth batter. Oil a 7 inch sauté pan and heat over medium heat. When hot, add ½ cup batter, quickly roll and tilt pan to spread batter evenly. When batter has started to set, but not browned, flip with spatula and finish cooking. Turn pan over chopping block and bang to release crepe. Spread with 2 Tbsp. of pork miso filling and roll into cylinders. ANDA INSU (Pork Miso Filling) 1 ½ lb. pork shoulder 1 Tbsp. grated fresh ginger 1 cup sugar ¼ cup toasted white sesame seed 1 ½ cups miso Boil pork for 30 minutes. Remove from liquid and cool. Dice into ¼ inch pieces. Sauté diced pork, add ginger, sesame seeds, miso, sugar, and continue cooking with low heat until thoroughly cooked. Mixture may be stored in a covered container in refrigerator to use for po-po.