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Star-Bulletin Features


Wednesday, October 3, 2001


HAWAII'S KITCHEN

Tapa

Hawaii's Kitchen


A step away from usual fare

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.

Young Abalone Roquefort Bake

5 live abalone (see note)

>> Sauce
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

Preheat oven to 450 degrees.

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 Yakitori

5 quail, boned (see note)

>> Marinade
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

Place all marinade ingredients in a saucepan and bring to a boil. Let cool. Marinate quail in cooled marinade 3 to 4 hours.

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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