Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: August 8, 1998
Dungeness Crab Salad
Serves 4 as an appetizer
1 lb fresh crab meat from 2
dungeness crabs
1 cucumber, thinly sliced
2 green onions, thinly sliced
1 Tbs. fresh garlic, peeled and finely chopped
1 red bell pepper, julienne
1 yellow bell pepper, julienne
1 Tbs. fresh ginger, peeled and finely chopped
1 cup ogo, chopped
Juice of 1 lemon
1/4 cup rice wine vinegar
2 Tbs. peanut oil
1 Tbs. toasted sesame oil
2 Tbs. sugar
3 Tbs. sesame seeds, toasted
3 Tbs. Aloha shoyu
1 tsp. garlic chili sauce
fresh salad greens
Crab Meat Mixture: Mix together the crab
meat, cucumber, onion, garlic, red
& yellow pepper, and ginger.
Dressing: Mix lemon juice, vinegar, peanut oil,
and toasted sesame oil.
Presentation: Toss the dressing with the crab
meat mixture and add remaining ingredients. Chill.
Serve with fresh salad greens
Chicken and Egg on Rice Oyako Donburi
1/2 Tbs. garlic, minced
4 cups cooked white rice
8 oz boneless chicken, in 1/2" cubes
1/2 medium onion sliced thin
2 green onions, sliced diagonally
6 eggs, lightly beaten
1/2 cup fish cake, sliced
1 cup shiitake mushrooms, sliced
Sauce
1 2/3 cups chicken or bonito stock (dashi)
7 Tbs. Aloha shoyu
2 Tbs. mirin
2 Tbs. sugar
Sauce: combine the sauce ingredients in a small
saucepan and boil over high heat, stirring constantly,
until the sugar is dissolved. Set aside.
Drop the chicken cubes into boiling water just
until color changes. Transfer immediately to cold
water, then drain.
To make one serving: Put 1/4 of the sauce into a
small saucepan. Add 1/4 the chicken and onion and
place over high heat. Add green onion when
chicken is done. Pour in 1/4 of the egg in a circular
pattern to cover as much surface area as possible.
When the outer edges of the egg begin to set, stir
through once. Put 1 cup of the rice into a deep bowl
and slide the egg mixture and the sauce over the rice.
Repeat with remaining three servings.
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