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Recipes provided by KHON Fox 2
From the Kitchen of:
Nori's Saimin & Snacks
Chef: Beth Nakajima
Airdate: December 5, 1999
MUSTARD CABBAGE SUSHI
Ingredients:
1/4 Head Cabbage
1 bunch Kai Choy (Mustard Cabbage)
Nori (laver sheets)
For Sauce:
1 Cup shoyu
1/2 Cup Sugar
1 Cup Vinegar
3 Chili Peppers
Instructions:
Chop head cabbage and Kai Choy into very thin slices. Sprinkle with salt and sugar. Add a weight (suggestion: bowl or pot filled with water) on top of the cabbage mixture and cover. Let sit overnight.
Next day, squeeze out all water. Combine ingredients for sauce and soak cabbage in sauce mixture.
To prepare sushi:
Place nori on bamboo rolling mat and spread 1/2 of the nori sheet with rice. Using tuna, egg, or katsuo (dried fish flakes) and cabbage mixture use to roll into maki sushi.
Ingredients:
40 Ume, pitted
furikake
Nori (laver sheets)
In a blender, blend ume to a smooth texture. Put blended ume into a squeeze bottle. Place nori on bamboo rolling mat and spread hot rice on 1/2 of the nori sheet. Squeeze ume onto rice and sprinkle furikake all over the rice. Roll into maki sushi.
NORI'S POKE
Ingredients:
1/2 pound fish, cubed
Ogo (seaweed) is optional
Poke Packet (Sold at Pat's Island Deli and nori's Saimin & Snacks)
Instructions:
Pour poke packet over cubed raw fish. Vola! Instant poke!
Ingredients:
1/2 Cup Mochiko Flour
1/2 Cup Cornstarch
15 Large Scallops
Nori (laver sheets), cut into 11/2" to 2" strips
furikake
For Sauce:
1 Cup shoyu
3/4 Cup Sugar
1/2 Cup Sake
Garlic, minced, (use any amount you desire)
Ginger, minced, (use any amount you desire)
Instructions:
Wrap scallops with nori strips and stick with a 6 inch skewer to hold nori into place. Combine mochiko flour and cornstarch, mix well. Dust mochiko mixture over scallops. Deep fry scallops till a golden brown. While scallops are still hot, dip into sauce.
Sprinkle furikake over scallops while still wet.
Optional:
Cut pineapple into 1/2 inch cubes. Stick pineapple onto furikake scallops for presentation.
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Recipes provided by KHON Fox 2
From the Kitchen of:
Mike Kaawa
Airdate: December 12, 1999
Stew Lu'au
2 lbs stew meat, preferably with bone, such as beef brisket
pa'akai (Hawaiian rock salt)
garlic
round onion
bullion cubes
water
bay leaf
lu'au leaves
In large pot, brown stew meat with garlic. When done browning, add pa'akai
(to taste) and onions. Stir and cook briefly. Add water to cover the meat.
Add bay leaf. Bring to a boil (at least 30 minutes). Some of the water
will evaporate. At that point, add more water along with the bullion cubes
(1 per every cup of water). Boil until meat is palahe. Lastly, add lu'au
leaves and simmer.
Pickled Onion
Maui onions
pa'akai
red pepper
black pepper
white vinegar
boiling water
Cut onions in half, or preferred size. Place in glass jar. Add a
tablespoon of pa'akai and a 1/2 teaspoon each of red and black pepper.
Pour vinegar into jar, until jar is halfway full. Next, pour the boiling
water into the remaining half of the jar. Cover and set upside down for at
least 8 hours. Return to the upright position and refrigerate. Allow 3-4
days to pickle.
Lomi 'Oio
'Oio
inamona
limu kohu
round onion, diced
green onions
red chili pepper
dried 'opae
Mix all ingredients together except 'opae. Add ice cold water and mix.
Repeat until satisfied with texture. Add 'opae, mix and serve.
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Recipes provided by KHON Fox 2
From the Kitchen of:
Hanaki Restaurant
Douglas Shirai, George Grepo & Ryder Maeda
Airdate: December 19, 1999
Hanaki Chanko Wrap
1/2 slice Cheese
1 tsp Miso sauce
2 oz Salmon
Won Bok
Watercress
Tomato
Rice paper
For Miso Sauce:
4 oz. Miso
1 oz. Sake
2 oz. Sugar
Blend all ingredients for miso sauce together. Set aside in a small
container.
Soak rice paper in water until soft. Take out one piece of rice paper and
place on a cutting board. Place the cheese slice on top of the wrap. Place
salmon (broiled or pan fried) on the cheese. Then put all other
ingredients on top. Wrap over and put in a microwave to heat up until
cheese has melted.
For vegetarians, salt and pepper your favorite vegetables. If you don't
want cheese, leave it out. Wrap the vegetables and follow the same
procedures as above.
Hanaki Tempura Kushiage
5 oz. Ahi
10 pcs. button mushrooms
10 pcs. shrimp 21/25
2 oz. red bell pepper
5 oz. ika (squid)
5 oz. zucchini
10 cups frying oil
Batter:
1 2/3 cups Ice water
1 2/3 cups sifted flour
2 eggs
Dipping Sauce:
2 cups water
1/2 cup soy sauce
1/2 cup mirin
1/2 tsp dashinomoto
2 tbs grated daikon
Skew one mushroom, one shrimp, one piece bell pepper, one piece of ika,
and one piece zucchini onto a skewer.
Mix all batter ingredients together. Mixture should not be too thick or
too watery. The ice water will make the batter crispy. Heat oil to 180
degrees F. Roll skewers in a little flour, then dip into batter and gently
put into the heated oil. Fry until golden brown.
For dipping sauce, boil all ingredients together. Pour into a small
serving bowl and add grated daikon. Serve. Portion: 10 skewers
Temaki Sushi (Hand Roll)
Temaki (Hand Roll)
1/2 sheet Sushi nori
1 1/2 oz. Sushi Rice
wasabi (optional)
Instructions:
Hold nori in the palm of your hand. Put one layer of rice on it. Add in
other ingredients as desired. Temaki Sushi can be rolled into cone shape
or cylinder shape. Below are some suggested ingredients to make your
favorite temaki sushi.
Spicy Tuna:
1 oz. Ahi
8 oz. mayonnaise
2 oz. chili pepper sauce
2 oz. Kochujan Miso (hot chili miso sauce)
1 tbs sesame oil
1 tbs soy sauce
1 pc green leaf lettuce
Instructions:
Mix all ingredients together except for lettuce. Put the mixture along
with lettuce onto the rice and nori made per above directions. Roll and
serve.
Tempura Temaki:
1 pc Shrimp Tempura
1 pc green leaf lettuce
Instructions:
Put shrimp tempura and lettuce on the rice and nori made per above
directions. Lightly sprinkle salt over shrimp. Roll and serve.
Takuan Temaki:
Yellow Turnip
Shiso Leaf
rice
Instructions:
Cut turnip into 2 to 3 inch long strips. Put all ingredients onto the rice
and nori made per above directions. Roll and serve.
California Temaki:
Snow crab meat
mayonnaise
avocado
cucumber
Instructions:
Mix crabmeat and mayonnaise together. Slice avocado and cucumber into 1/4
inches wide and 2 to 3 inches long. Put all ingredients onto rice and nori
made per above directions. Roll and serve.
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Recipes provided by KHON Fox 2
From the Kitchen of:
Tugboat Chef:
George Taniguchi
Airdate: December 26, 1999
Stuffed Chicken Breast
6 chicken breasts, boned and "opened"
1 lb. ground pork
1/2 chopped shrimp
1/2 bundle long rice, soaked and chopped
1 pkg cloud ear fungus (mok yee)
flour
panko
1 carrot grated
2 tbls patis (fish sauce)
2 tbls sesame oil
1/2 tsp salt
1/4 white pepper
egg
2 cup oil
Sauce
1/3 cup each of patis, lime juice and sugar
Stuff chicken breast and bread. Saute in oil on high heat 5-6 seconds on
four sides. Finish in hot oven 350 degrees for 30 minutes.
Tofu Lasagna
Blanched Lasagna Noodles (1 box)
2 tbl. olive oil
5 cloves chopped garlic
1 onion diced
1 celery stalk minced
1/2 bell pepper diced
1/2-1 lb. chopped mushrooms
1 block soft tofu
1 bag frozen spinach
6 cans tomato sauce
1 tbl Italian seasoning
1/2 tsp oregano
2 bay leaves
2 pkg fat free mozzarella
1 pkg cheddar
Mix all ingredients in pan and bring to boil. Layer with noodles. Bake 350
degrees for 1 hour.
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