2 traditional dishes to welcome 2006
THE ELECTRIC KITCHEN
NEW YEAR'S in Hawaii is a big deal. We look forward to the coming year while honoring the past by observing long-standing traditions and eating foods not normally eaten during other times of the year.
One such food is ozoni. For many, ozoni is traditionally the first meal of the new year. Recipes vary, but every recipe has one common ingredient: mochi.
Another traditional menu item is sekihan. Used to be you could find it ready-made in the grocery stores. Seems like the only way to get it these days is if one of your aunties makes it -- or prepare yourself and impress your aunties!
1 pound chicken breasts
1 small piece ginger root, crushed
1 teaspoon salt
4 cups water
1/2 bunch mizuna or other greens
1 small bamboo shoot
1 matsutake (long-stemmed mushroom)
1 tablespoon soy sauce
Remove skin and bones from chicken; discard skin. Simmer chicken, bones, ginger and salt in water 30 minutes; strain broth.
Cut chicken into thin slices and return to broth.
Put greens into another pot of boiling water for 2 minutes. Drain, rinse in cold water, and drain again. Cut into 1-inch pieces.
Broil mochi until puffed and soft but not brown.
Thinly slice bamboo shoot and matsutake lengthwise.
Heat broth to simmering. Cook 15 minutes; skim. Add soy sauce and simmer 1 more minute.
Arrange greens, mochi and bamboo shoot and matsutake slices in soup bowls. Slowly add soup over. Serve immediately. Serves 6.
Approximate nutritional analysis, per serving: 135 calories, 1 g fat, no saturated fat, 30 mg cholesterol, 600 mg sodium, 18 g carbohydrate, 1.5 g fiber, 1 g sugar, 13 g protein.
1/2 cup azuki (Japanese red beans)
4-1/2 cups water
3 cups mochi rice
1 teaspoon salt
Red food coloring
1 tablespoon kurogoma (black sesame seed), toasted
Soak azuki overnight in 2 cups water.
Cover rice in water and soak at least 1 hour.
Pour beans and soaking water into saucepan and bring to boil; lower heat and simmer 45 minutes or until tender. Drain azuki; cool.
In a rice cooker or 2-quart saucepan, rinse rice; drain. Add 2-1/2 cups water, salt and a drop of red food coloring; soak 1 hour. Cook rice until tender, about 30 minutes; cool.
Mix rice and azuki; sprinkle with kurogoma. Serves 6.
Approximate nutritional analysis, per serving: 200 calories, 1 g fat, no saturated fat or cholesterol, 360 mg sodium, 40 g carbohydrate, 3 g fiber, no sugar, 6 g protein.
Hawaiian Electric Co. presents this weekly collection of recipes as a public service. Many are drawn from HECO's database of recipes, accessible online at www.heco.com