Star-Bulletin Features

Wednesday, July 25, 2001


Poke adds dimension
to deep-fried musubi

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.

Ahi Poke Musubi

1/2 cup rice, flavored to taste with sushi vinegar
2 tablespoons ahi poke (recipe follows)
2 tablespoons furikake
2 cups vegetable oil for frying

Spread half the rice on a piece of plastic wrap, about 2 inches thick.

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.

Ahi Poke

2 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

Combine all ingredients and mix well.

Adjust seasonings according to your taste.

Crab Namasu

2 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, mix well and serve.

Crab-Ogo Namasu Marinade

1-3/4 cups rice vinegar
3/4 cup sugar, or to taste
1 tablespoon ginger, finely chopped
Salt to taste

Combine all ingredients in bowl and mix well.

Reserve until needed.

Nutritional information unavailable.

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