Nmu-Kuji Putturu (Okinawan Sweet Potato Starch Cake)
Quick answer
- Total time
- 20 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 5
About this dish
This Okinawan dish is made from sweet potato starch, and while it is as chewy as a rice cake, it is neither steamed nor baked but stirred nonstop in a frying pan.
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The thin batter forms translucent clumps and finally gathers into a single glossy mass. Fresh from the pan it is very hot; it is torn into bite-size pieces and left to cool briefly before eating.
Ingredients
Instructions
- 1
Pour the bonito dashi into a bowl and add the red miso.
Whisk until no miso lumps remain and the seasoned stock is completely even.
- 2
Wash and dry the garlic chives, then chop them into 5 mm pieces.
Put the sweet potato starch in a large bowl and gradually whisk in the miso stock until smooth, then mix in the chives.
- 3
Add the oil to a heavy skillet and heat over high heat.
Stir the starch batter once more to lift any settled starch, pour it into the pan, and cook while scraping the bottom continuously with a sturdy spatula.
- 4
When translucent lumps form, lower the heat to medium and keep pressing and folding them.
Turn off the heat when the pieces unite into one glossy mass and no chalky raw starch remains. Divide into four portions and serve hot.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
琉球料理研究家 安次富順子 · Checked: 2026-08-11
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