Dishes prepared by Shuji Abe of Furusato Restaurants on "Hawaii's Kitchen" this week. The show airs 5:30 p.m. Sunday on KHON/Fox and is rebroadcast 5:30 p.m. Saturday.
A step away from usual fare
Young Abalone Roquefort Bake5 live abalone (see note)Preheat oven to 450 degrees.
1 1/2 tablespoons mayonnaise
2 tablespoons uni (sea urchin)
Touch of fish sauce
2 tablespoons light soy sauce
1 tablespoon Roquefort or blue cheese
Clean abalone and cut each into 6 to 8 pieces. Reserve shells.
Combine sauce ingredients and mix with abalone. Place mixture in shells. Bake 7 to 8 minutes, or until top is brown. Garnish with lemon or lime slices and serve hot.
Note: Live abalone may be purchased at Ocean Seafood or Tropic Fish & Vegetable. Frozen abalone may be substituted. The dish also works well with calamari.
Baked Quail Yakitori5 quail, boned (see note)Place all marinade ingredients in a saucepan and bring to a boil. Let cool. Marinate quail in cooled marinade 3 to 4 hours.
2 cups sake
1/2 cup light soy sauce
1/2 teaspoon cumin
1/2 teaspoon whole black pepper
2 dried hot chili peppers
2 cups water
2 teaspoons sugar
1/2 teaspoon coriander
1/2 teaspoon whole cloves
1/2 cinnamon stick
Preheat oven to 450 degrees. Bake quail 8 minutes, then place under broiler until skin turns dark brown. Garnish with fresh lime or lemon slices and serve hot with shichimi pepper.
Note: Quail can be found in most Asian markets or Chinatown.
Nutritional information unavailable.
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