Recipes provided by KHON Fox 2

BROADCAST DATE:   09/24/00

GINGER PORK WITH RICE
From the Kitchen of:  Chef Nobu Kawaharada & his wife Keiko of Oji-san

6 slices of pork (sukiyaki cut)
1/2 c. bell pepper, sliced
1/4 c. round onion, sliced
1/4 c. carrots, thinly sliced
1 c. bean sprouts
1/4 c. chives, cut in 1" long (optional)
2 tsp. ginger, grated
3 Tbs. sweet corn (canned)
2 Tbs. Japanese sake
1 Tbs. butter
2 Tbs. salad oil
1 bowl of steamed white rice
dash of salt and black pepper
1 clove Chinese parsley

Sauce
2 Tbs. shoyu
2 Tbs. mirin (rice wine)
2 Tbs. Japanese sake
1/2 tsp. sugar
1 tsp. Water

In a small pot, put sauce mix and bring to a boil, then cool off.  In hot
plate, cook sweet corn with butter.  Turn off after sizzle.  In frying pan,
heat salad oil and 1 tsp. ginger.  Add pork and season with salt and pepper.
When pork turns white in color, add sake.  Add bell peppers, carrots and
round onions.   Stir-fry until it gets a little soft.  Add bean sprouts and
chives.  Add sauce and 1 tsp. ginger.  After mixing with vegetable and pork
turn off flame.   On hot plate, add bowl of steamed rice and turn on flame.
Pour over ginger pork with vegetables over rice until sizzles.  Turn off
flame.  Top with Chinese parsley and serve.

ICHIMI AHI POKE ORIENTAL
From the Kitchen of:  Chef Nobu Kawaharada & his wife Keiko of Oji-san

1/2 c. ahi, cut in cubes
2 pcs. asparagus
2 pcs. snow peas
1/8 cucumber (pound to make it into pieces)
1/2 Tbs. green onion, chopped
1 Tbs. Kaiware (radish sprout), chopped

Sauce
2 Tbs. shoyu
1 Tbs. sesame oil
1 tsp. mirin (rice wine)
1/4 tsp. white roasted sesame seeds
1/8 tsp. ichimi chili pepper

In a pot, bring salted water to a boil.  Cook asparagus and snow peas for 10
seconds.  Take vegetables out and place it in ice water to cool off.  Cut
all the vegetables 1/2 inch long.  Make sauce.  Combine ahi and vegetables
except green onions and kaiware.  Marinade with 2/3 sauce.  Place marinated
ahi and vegetables in a plate or bowl, top with green onions and pour over
the rest of sauce.   Sprinkle Kaiware and serve.

ASARI WITH GARLIC BUTTER SAUCE
From the Kitchen of:  Chef Nobu Kawaharada & his wife Keiki of Oji-san

5 pcs. large fresh asari clam (Manila clam)
1/4 tsp. American parsley
1 pc. lemon edge
Sauce
2 Tbs. round onion, minced
2 Tbs. salted butter
1 Tbs. garlic, minced
1/2 c. white wine
1/2 c. water
dash of salt and black pepper

Preparation before cooking
Wash clams by rubbing each other to take out excessive sand and rubbish.  In
a large bowl, place clam in salted water (water should be as salty as the
ocean).  Let it sit for at least one hour.

In a sauce pan, cook butter over a small flame.  After butter melts, add
garlic and onion.  Simmer until onion is clear in color.  Add water and
bring to a boil.  Season with salt and pepper.  Add clams and pour in white
wine.   When clams open its shell, turn off heat.  Sprinkle with parsley and
serve with lemon edge.