Chamber event features wine and chopsticks
It can be tricky to juggle a wine glass and chopsticks at the same time, but when it comes to a theme, this one has worked well for the Honolulu Japanese Chamber of Commerce for going on six years now.
The annual "Chopsticks & Wine" features signature dishes for a collection of chefs -- 12 this year.
The 2007 event takes place in a week and the theme is "Twilight in Tuscany." For those willing to invest more than the $90 base price, admission to a tasting party -- "Vino Magnifico" -- with five exclusive Italian wines, is $50 more.
Proceeds benefit the chamber's programs.
Chefs to be featured are George Mavrothalassitis of Cassis and Chef Mavro, William Okimoto of Gyotaku Japanese Restaurant, Masami Shimoyama of Hakone, Eldon Ricardo of Holokai Grill, Alan Takasaki of Le Bistro, Larkspur Sanchez of P.F. Chang's Hawaii, Aaron Fukuda of Sam Choy's Diamond Head, Mick McClaverty of Sammy's Restaurant, Michael Arita of Shogun, Warren Uchida of the Sheraton Waikiki and Mark Okumura of Stage. The Kitchen at Times Beretania will also participate.
As a pre-souvenir of the night's dining, Shimoyama of the Hakone, at the Hawaii Prince Hotel Waikiki & Golf Club, offers this recipe for the dish he'll serve next week.
It's an intriguing approach that involves roasting the pork first, then a long braise in wine, sake and soy sauce. The recipe seems to call for a lot of water, but the chef says in two hours of simmering, the liquid will reduce considerably.
Pork Kakuni Donburi
1/2 pound pork belly
1-1/8 cups sugar
2 tablespoons minced ginger
9 cups water
1 cup red wine
1-1/8 cups soy sauce
3/4 cup sake
2 cups cooked rice
1 pound spinach leaves
Roast pork 1 hour in 500-degree oven.
Combine sugar, ginger, water, red wine, soy sauce and sake. Add pork to this mixture and simmer, uncovered, over low heat for 2 hours, or until tender. Liquid will reduce by 2/3.
Blanch spinach in boiling water until soft. Drain.
Place rice in a donburi or other deep bowl. Top with layer of spinach and sliced pork. Top with cooking liquid as desired. Serves five.
Approximate nutritional analysis, per serving (not including added cooking liquid): 630 calories, 24 g fat, 9 g saturated fat, 35 mg cholesterol, greater than 2,000 mg sodium, 77 g carbohydrate, 5 g fiber, 46 g sugar, 12 g protein.
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