Zucchini Nbushee
ズッキーニのンブシー·(zuk-kee-nee N-boo-shee)
The American Uchinanchu Pantry: Foundations
If you ask an Okinawan grandmother what summer tastes like, she won't point to a wok. She'll tell you about a slow, bubbling pot of nbushee, the island art of coaxing a vegetable's natural juices into a rich, sweet stew. Traditionally reliant on the elusive young sponge gourd, practical home cooks flawlessly swap in standard zucchini to create that essential, melting do-jiru broth. Spiked with the unapologetic, salty punch of canned pork and jagged shards of hand-torn tofu to soak up the miso, this is weeknight survival cooking at its absolute finest—a bowl of pure, unpretentious comfort connecting an American kitchen straight to the Ryukyu islands.
Before you start
Quick-press the tofu in the microwave to replicate the density of Okinawan island tofu.
Standard American tofu holds too much water. Wrap the drained block in a paper towel and microwave it for two minutes to expel the excess moisture before you tear it.
Ingredients
- zucchini2 med
- canned pork luncheon meat6 oz
- extra firm tofu14 oz
- neutral oil1 tbsp
- awase miso3 tbsp
- sugar1 tbsp
- mirin1 tbsp
- katsuo dashi1/4 cup
- katsuobushi1/2 cup
Method
- 01
Whisk the miso, sugar, mirin, and dashi together in a small bowl until smooth.
Set this sauce aside until you are ready to build the stew.
- 02
Sauté the pork in oil over medium heat until the fat renders and the edges turn golden brown.
This takes about three to four minutes and builds the savory, unapologetic backbone of the dish.
- 03
Toss the zucchini rounds in the rendered pork fat to coat, then pour in the miso sauce.
Cook for about two minutes until the zucchini just begins to soften.
- 04
Drop the heat to medium-low and cover the pan to coax out the natural vegetable juices.
This is the culinary magic of do-jiru. After two to three minutes covered, the salt in the miso will draw the water out of the zucchini, multiplying the liquid in the pan into a rich, soupy base.
- 05
Uncover the pan, nestle the torn tofu into the bubbling liquid, and simmer for five minutes.
Leave the pan uncovered so the stew reduces naturally. The zucchini will soften into a melt-in-your-mouth texture while the jagged tofu acts like a sponge, soaking up the broth.
- 06
Turn off the heat completely and fold half of the katsuobushi directly into the stew.
Adding the bonito flakes off the heat preserves their delicate, smoky aroma. Transfer the stew to a shallow bowl, garnish with the remaining katsuobushi, and serve immediately poured over hot steamed rice.
Notes
Never use a knife on the tofu.
Tearing the tofu by hand creates uneven, jagged edges that absorb the savory broth far better than smooth, knife-cut cubes. It is the ultimate grandmother trick.
Embrace the canned pork.
While historical versions used whole boiled pork belly, Spam is undeniably authentic to post-war Okinawan survival cooking and provides the exact sodium and fat profile required without two hours of boiling.
Try the zebra stripe peel.
Peeling the zucchini in alternating stripes provides structural integrity so the vegetable doesn't turn into total mush, while allowing the miso to fully penetrate the flesh.
From Cook Okinawan in America.