packs some spice
"The Electric Kitchen" airing in the first half of February features executive chef Troy Teruya of Catch of the Day with sushi recipes for the Cherry Blossom Festival.
"Electric Kitchen" airs at 9:30 a.m. Sunday, 8:30 p.m. Monday, 5 p.m. Tuesday and 6 p.m. Thursday on Oceanic Cable Channel 16. It also airs on Maui at 8:30 p.m. Thursday on Calabash Channel 44 (52 in Lahaina) and on the Big Island at 5 p.m. Monday and 5:30 p.m. Wednesday on Na Leo o Hawaii Channel 55 in Hilo and Kona.
Here are some recipes from the show. All the recipes from the show, as well as an archive of recipes dating to 1995, are available at www.heco.com.
In a skillet, heat oil to 350 degrees. Slice tuna into 16 pieces.
Catch KatsuSalad oil for frying
1/2 pound ahi or aku fillet
1 cup water
1 cup flour
1 pound panko (Japanese breadcrumbs)
2 cups seasoned sushi rice
1/2 cup mayonnaise
1/2 teaspoon masago (capelin fish roe)
Chopped green onion
Beat water and egg together. Add to flour; mix until smooth. Dip tuna in batter and then into panko.
Fry tuna until golden brown on both sides; drain.
Shape Sushi Rice into 16 1-inch balls. Combine mayonnaise and masago.
Place a piece of fried fish on each rice ball.
Drizzle with mayonnaise sauce and garnish with green onion. Serves 16.
Nutritional information unavailable.
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