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Star-Bulletin Features

Wednesday, September 27, 2000

Hawaii's Kitchen

Three from Mr. Ojisan

Here are the recipes for dishes prepared by chef Nobu Kawaharada and his wife, Keiko Kawaharada, of Mr. Ojisan Restaurant, on "Hawaii's Kitchen" this week. The show aired at 5:30 p.m. Sunday on KHON Fox 2.

Ginger Pork with Rice

3 tablespoons sweet corn (canned)
2 tablespoons salad oil
2 teaspoons grated ginger
6 slices of pork (sukiyaki cut)
Dash of salt and black pepper
2 tablespoons sake
1/2 cup sliced bell pepper
1/4 cup thinly sliced carrots
1/4 cup sliced round onion
1 cup bean sprouts
1/4 cup chives, cut in 1-inch lengths (optional)
1 bowl of steamed white rice
1 sprig Chinese parsley

Bullet Sauce:
2 tablespoons shoyu
2 tablespoons mirin (rice wine)
2 tablespoons sake
1/2 teaspoon sugar
1 teaspoon water

Combine sauce ingredients in a small pot and bring to a boil. Set aside to cool.

Cook sweet corn with butter over high heat until it sizzles. Set aside.

In frying pan, heat salad oil and 1 teaspoon of the ginger. Add pork and season with salt and pepper. When pork turns white, add sake. Add bell peppers, carrots and round onions. Stir-fry until it gets a little soft. Add bean sprouts and, if you are using them, the chives. Add the sauce and remaining ginger. Mix well and remove from heat.

Place corn in an attractive pan over high heat. Arrange rice over corn in a mound. Pour ginger pork with vegetables over rice and continue cooking until it sizzles. Remove from heat, top with Chinese parsley and serve right in the pan.

Ichimi Ahi Poke Oriental

2 asparagus stalks
2 snow peas
1/8 of a cucumber
1/2 cup ahi cubes
1/2 tablespoon green onion, chopped
1 tablespoon kaiware (radish sprouts), chopped

Bullet Sauce:
2 tablespoons shoyu
1 tablespoon sesame oil
1 teaspoon mirin (rice wine)
1/4 teaspoon white roasted sesame seeds
1/8 teaspoon ichimi (Japanese chile pepper seasoning, sometimes called hichimi or shichimi)

In a pot, bring salted water to a boil. Cook asparagus and snow peas for 10 seconds. Remove from hot water and place in ice water to cool.

Cut all the vegetables in 1/2 inch size pieces

Combine sauce ingredients.

Combine ahi and all the vegetables except the green onions and kaiware. Stir in two-thirds of the sauce and allow to marinate.

Place marinated ahi and vegetables in a serving plate or bowl, top with the green onions and pour over the rest of sauce. Sprinkle the kaiware over the top and serve.

Asari with Garlic Butter Sauce

5 large fresh asari clams (Manila clams)
1/4 teaspoon American parsley
1 lemon wedge

Bullet Sauce:
2 tablespoons salted butter
1 tablespoon garlic, minced
2 tablespoons round onion, minced
1/2 cup water
Dash EACH of salt and black pepper
1/2 cup white wine

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

In a sauce pan, melt the butter over a small flame. Add garlic and onion. Simmer until the onion is clear in color. Add water and bring to a boil. Season with salt and pepper. Add the drained clams and pour in the white wine. When the clams open their shells, remove from heat.

Sprinkle with parsley and serve clams with a lemon wedge.

Nutritional information unavailable.

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