Dishes prepared by Chef Wayne Hirabayashi of Hoku's Restaurant, Kahala Mandarin Oriental, on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.
Poke adds dimension
to deep-fried musubi
Spread half the rice on a piece of plastic wrap, about 2 inches thick.
Ahi Poke Musubi1/2 cup rice, flavored to taste with sushi vinegar
2 tablespoons ahi poke (recipe follows)
2 tablespoons furikake
2 cups vegetable oil for frying
Place 1 tablespoon ahi poke in center of rice and cover poke with remaining rice.
Form a ball using plastic wrap and bind rice to create a well-packed rice ball (musubi). Coat with furikake and deep fry just before serving.
Combine all ingredients and mix well.
Ahi Poke2 tablespoons diced ahi
1/2 tablespoon finely chopped green onion
1/2 tablespoon finely sliced Maui onion
1/2 tablespoon ogo, roughly chopped
Sesame oil to taste
Hawaiian salt to taste
Chili water to taste
Kukui nut oil to taste
Adjust seasonings according to your taste.
Combine all ingredients, mix well and serve.
Crab Namasu2 tablespoons Japanese cucumber, seeds removed, sliced 1/4-inch thick, lightly salted 1 hour and drained
1 tablespoon daikon, sliced 1/4-inch thick
1/2 tablespoon green onion
1 tablespoon King crab meat, in chunks
2 tablespoons namasu marinade (recipe follows)
Salt to taste
Combine all ingredients in bowl and mix well.
Crab-Ogo Namasu Marinade1-3/4 cups rice vinegar
3/4 cup sugar, or to taste
1 tablespoon ginger, finely chopped
Salt to taste
Reserve until needed.
Nutritional information unavailable.
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