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Recipes provided by KHON Fox 2, Air Date every Sunday
If you have any questions regarding the attached recipes, please call Bob Salvador,
Hawaii's Kitchen producer at (808) 591-4247 or you can email him at
mailto:bsalvador@khon.emmis.com.
Hawaii's Kitchen
Recipes for June, 2005
Grilled Salmon
with Vine Ripened Tomato Salad
Salmon Carpaccio
Salmon Ceviche
Mango
and Crab Salad Hand Roll with Thai Vinaigrette
Ravioli of
Nori, Rock Shrimp, Crab and Lobster
Dungeness
Crab Ramen with Truffle Butter Broth
Kona Coffee Chicken
Hamburger Katsu
Tofu Burger
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BROADCAST DATE: 6/26/05
Hamburger Katsu
From: Chef Kunihiko Nagai of Mr. Ojisan Restaurant
4 servings
Ground beef ½ lb
Round onion 1C
Egg ½ (whisked)
Pepper 1/8 tsp
Salt ½ tsp
Panko (bread crumbs) 1 tbs
Flour 2 tb
Milk 1 tsp
Ketchup ½ tsp
Garlic 1 clove (minced)
1. In a bowl, combine all the ingredients and mix well.
2. Shape patty.
3. Sprinkle Panko (bread crumbs) and flour on separate serving plates.
4. Beat one egg in small bowl.
5. Place hamburger patty in flour so it covers the entire patty, place in egg
wash, then finally place on plate with Panko.
6. Pour Canola Oil or Vegetable oil into pot at least 9 inches in diameter and
at least 4 inches deep. Pour enough so it is at least 2 inches from the bottom
of the pot.
7. Heat oil at between medium and medium high heat. Test oil to see if it is
hot enough by sprinkling a little Panko into the oil. Once the bread crumbs
begin to bubble quickly the oil is ready.
8. Place burgers into hot oil, and flip over at least once. When it floats to
the top, you burger should be ready.
9. Serve with Tonkatsu sauce.
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Tofu Burger
From: Chef Kunihiko Nagai of Mr. Ojisan Restaurant
4 servings
Hard tofu ½ Block
Ground chicken 1 lb
Green onion 2 stalks
Egg ½ (whisked)
Corn starch 2 tb
Cooking sake 1tb
Ginger juice 1tb
Salt and pepper
Vegetable oil
Gravy:
Dashi: ¼ tsp
Soup stock 1C
Rice wine ¼ C
Shoyu ¼ C
Shiitake ½ C sliced
Carrot ½ C sliced
Green onion 1C sliced
1. Wrap tofu with paper towel to dry excessive water.
2. Combine and mix ground chicken, tofu, green onion, egg, corn starch, sake,
ginger juice, salt & pepper in a bowl.
3. Sections into 4 parts and make into shape of burger.
4. In a frying pan, heat oil (high) and fry tofu burger patty.
5. While frying tofu patty, make the gravy.
6. In a pot, combine all the gravy ingredients and heat except corn starch.
After gravy comes to a boil, add corn starch to thicken gravy.
7. Pour gravy over tofu burger. Enjoy!
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BROADCAST DATE: 6/19/05
Kona Coffee Chicken
From the kitchen of: Ececutive Chef: Chih Chieh Chang of Shanghai Bistro
(Serves 4)
Ingredients:
1 lb Boneless Chicken Thighs (4 pieces)
6 oz Rock Salt
2 oz Sugar
2 pcs Garlic
2 oz Ginger
4 oz Onion
2 oz Celery
9 oz Coriander
3 pc Bay Leave
2 oz Dried Tangerine Peel
2 pcs Star Anise
10 pcs Chinese Prickly Ash
6 lb Water
Step 1
Cook all ingredients (except Chicken Thighs) for 15 minutes.
Wash chicken thighs; put them into the ingredients mix, turned to High heat for
5 minutes.
Then changed to medium heat for 5 minutes.
Then changed to low heat for another 5 minutes.
Take out the chicken thighs and let the water drip until the chicken complete
dry from water.
Step 2
Use a deep pan, put a piece foil on the bottom of pan.
Then put brown sugar, brown rice, KONA coffee bean on top of the foil.
Then put a separator.
Last put the chicken thighs on top of the separator.
Make sure chicken skins are face up.
Turn to medium heat until the smoke comes out then change to medium low heat for
10 minutes.
Take out the chicken thighs and apply some Macadamia Nut Oil or Olive Oil.
Cut into small piece and serve.
Dipping Sauce (Optional)
1 tsp. Kahlua Liquor
1/2 tsp. Cocoa Powder
1 tsp. Macadamia Nut Oil or Olive Oil
1 tbs. Instant KONA Coffee
1 tbs. Sweetened Condensed Milk
1 tbs. Mayonnaise
Mix the all the ingredients and serve.
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BROADCAST DATE: 6/12/05
Mango and
Crab Salad Hand Roll with Thai Vinaigrette
From the kitchen of D. K. Kodama
3 C cooked blue crabmeat, chopped
2 C peeled and diced fresh mango
1 C imitation crabmeat, minced
1 C dry-roasted peanuts
1/4 C mayonnaise
2 C coarsely chopped fresh cilantro
4 sheets mamenori (soybean wrapper) any color or nori (dried seaweed)
1 medium Japanese cucumber, thinly sliced
1/2 C Thai Vinaigrette
2 tsp cooked short-grain white rice
3 tb sweet Thai chili sauce
8 C loosely packed mesclun (mixed salad greens), extremely dry
In a bowl, combine the blue crabmeat, imitation crabmeat, and mayonnaise. Mix
well and set aside.
On a bamboo mat, lay 1 mamenori sheet. Spread 1/2 tsp of the rice in a very thin
line ¼ inch from the top of the mamenori ( this is to seal the roll). Lay a
quarter of the mesclun across the bottom two-thirds of the mamenori. Add a
quarter of the crab mixture, mango, peanuts, cilantro, and cucumber across the
bottom third, keeping some peanuts, cilantro, and cucumber aside for garnish.
Roll firmly and seal. Repeat to make a total of 4 rolls.
Cut each roll into 4 pieces and place 4 pieces in the center of each 4 plates.
Ladle 2 tablespoons of the vinaigrette around the pieces. Dot with the chili
sauce and scatter the remaining peanuts, cilantro, and cucumber over all.
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Ravioli of nori,
Rock Shrimp, Crab and Lobster
From the kitchen of D. K. Kodama
2 C Madeira wine
½ C chopped lobster meat
2 C heavy cream
1 tbsp diced Maui onion or other sweet onion
½ C Veal Demi-Glace
½ tb chopped fresh tarragon
½ C sliced fresh shiitake mushrooms
12 (2 by 2-inch) wonton papers
2 tb Tuffle Butter
12 (1-inch square) pieces nori (dried seaweed)
1 C chopped rock shrimp
1 egg, lightly beaten
2 tb chopped crabmeat
1 tb chopped fresh chives, for garnish
To make the cream sauce, in a saucepan, add the wine and cook over high heat to
reduce by half, about 8 minutes. Add the cream and cook to reduce by a quarter,
about 8 minutes. Add the demi-glace, reduce the heat to medium-low, and simmer
for 20 minutes. Remove from the heat, add the mushrooms, and gently whisk in the
truffle butter until smooth. Keep warm.
In a large bowl, mix the shrimp, crab, lobster, onion, and tarragon. To assemble
the ravioli, on a clean, dry surface, lay the wonton wrappers. Place 1 nori in
the center of each wrapper. Place 1 tablespoon of the shrimp mixture in the
center of each nori. Brush the edges with the egg, fold the wrapper into a
rectangle, and seal. Make sure the ravioli is completely sealed so the filling
won’t seep out during cooking.
In a large pot, bring 1 gallon of salted water to a boil. Decrease the heat to
medium and add the ravioli to the water. Simmer for 5 to 6 minutes, until the
ravioli is tender. Drain. To serve, place 3 ravioli in each of 4 bowls. Ladle
the cream sauce over the ravioli and top with the chives. Serve.
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Dungeness Crab
Ramen with Truffle Butter Broth
From the kitchen of D. K. Kodama
5 oz. Ramen noodles
8 oz. Pork broth
1 tsp Hondashi
2 tb Usukushi Soy Sauce
2 tb Truffle Butter
Pinch of salt & pepper
2 oz. Dungeness crab meat
1 tsp Jalapeno peppers
1 tb Thai Basil
1 tb Cilantro (fine shredded)
1 tsp White Truffle Oil
Boil ramen until al dente, and place in bowl.
Bring to a boil the pork broth, Usukushi soy sauce, Hondashi, Truffle butter and
add salt and pepper.
Add to ramen the crab meat and jalapeno peppers, pour hot broth over ramen and
crab meat. Garnish with Thai basil, cilantro and truffle oil.
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BROADCAST DATE: 6/5/05
Grilled Salmon with Vine Ripened Tomato Salad
From Kincaid’s Fish Chop & Steakhouse
1 ea. Salmon Filet, skin off
1 oz. Herbs de Provence butter (recipe follows)
4 oz. Fingerling potatoes (recipe follows)
3 oz. Vine ripe tomato salad (recipe follows)
Herbs de Provence butter
1 lb. Butter, salted
1 oz. Shallots, minced
1 tbsp. Herbs de Provence butter (store bought)
1 tbsp. Garlic, minced
Herb Butter Procedure:
1. Soften butter at room temperature.
2. When butter softens, in a mixing bowl combine all ingredients and mix
together.
3. Store and refrigerate.
Fingerling Potatoes Procedure:
1. Split fingerling potatoes in half lengthwise and cook in boiling water till
fork tender.
2. When potatoes are done shock in ice water to stop cooking.
Vine Ripe Tomato Salad
1 lb. Tomatoes, vine ripened
1 tbsp. Garlic, minced
3 tbsp. Extra virgin olive oil
½ ea. Maui onions, julienne
1 tbsp Basil, julienne .
Kosher salt To taste
Tomato Salad Procedure:
1. Mix all ingredients together. Store and refrigerate.
Grilled Salmon Procedure:
1. Slather salmon with butter. Season with salt and pepper. Place salmon on the
grill at a 45 degree angle.
2. Cook salmon, forming diamond marks. Gently flip the salmon and baste with
butter.
3. Meanwhile reheat potatoes in a sauté pan with olive oil and garlic.
4. When salmon is done (120 degrees for med-rare). Place heated potatoes on a
plate. Lay salmon against the potatoes with your favorite vegetables. Serve
tomato salad on the side.
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Salmon Carpaccio
4 oz. Salmon, minced
1 tbsp. Carpaccio Marinade (recipe follows)
1 ea. Chives, minced
¼ tsp. Green Tobiko
Carpaccio Marinade
½ cup
wasabi powder
½ cup Coleman’s mustard
½ cup Hot water
7.5 oz. shoyu
1 ½ cup Rice wine vinegar
1 cup Fresh lemon juice
1 cup Aji Mirin
Carpaccio Marinade Procedure:
1. Mix
wasabi and Coleman’s mustard with hot water until smooth.
2. Add shoyu, rice wine vinegar, aji mirin and fresh lemon juice.
3. Refrigerate until needed.
Salmon Carpaccio Procedure:
1. Spread salmon evenly on a plate and brush with carpaccio marinade.
2. Place 4 clumps of measured tobiko on salmon carpaccio.
3. Sprinkle entire plate with minced chives.
4. Place fried wontons in bread basket and serve with a cocktail fork and lemon.
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Salmon Ceviche
8 oz. Salmon, minced
¼ cup Red bell pepper, 1/8” dice
¼ cup Celery, 1/8” dice
1 tbsp. Cilantro, minced
1 ea. Lime
1 ea. Lemon
1 oz. shoyu
1 oz .Chili Oil
In a mixing bowl combine Salmon, bell peppers, celery, and cilantro. Add juice
of lime, lemon, shoyu and chili oil and mix all ingredients together. Serve on
top of fried wonton chips or crackers.
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