THE ELECTRIC KITCHEN
Japanese favorites help mark Cherry Blossom Festival
The Honolulu Japanese Junior Chamber of Commerce presents the 56th Cherry Blossom Festival Heritage Fair Saturday, including performances by the Taiko Center of the Pacific, Launa Ka Pua Hula from Japan, arts and crafts demonstrations, manga costume contest and games for children.
» Time: 10 a.m. to 4 p.m. Saturday
» Place: Ward Warehouse
» Cost: Free
» Information: cbfhawaii.com
The Cherry Blossom court will also put in an appearance.
The annual springtime festival is one of the longest-running ethnic celebrations in the state. And there's more to come: a Contestant Reception on March 2 and a golf tournament on March 28.
These Japanese favorites will help mark the festival season.
(Mushroom and Chicken Lettuce Wrap)
1 head iceberg or red-leaf lettuce
12 or more dried shiitake mushrooms
2 boneless skinless chicken thighs
2 tablespoons sesame oil
2 tablespoons vegetable oil
2 tablespoons akadashi miso (available in Japanese grocery stores)
1 tablespoon mirin
2 tablespoons sugar
1 tablespoon soy sauce
Separate and wash lettuce leaves. Drain.
Soak mushrooms in just enough warm water, 30 minutes. Squeeze dry, saving water. Discard shiitake stems and slice caps in strips. Slice chicken in strips.
Sauté chicken and shiitake in sesame and vegetable oils. Add sauce ingredients and reserved shiitake water. Cook on low heat until liquid evaporates. Serve in lettuce leaves. Serves 6.
Approximate nutritional analysis, per serving: 180 calories, 11 g total fat, 1.5 g saturated fat, 20 mg cholesterol, 400 mg sodium, 16 g carbohydrate, 3 g fiber, 9 g sugar, 7 g protein.
Daikon and Negi-Toro Salad
1 daikon (4 to 6 inches long)
4 stalks green onion, chopped
1/2 pound prepared negi-toro (chopped tuna and green onion)
12 shiso (red beefsteak) leaves, optional
1-1/2 tablespoons vegetable oil
1/2 teaspoon wasabi paste (optional)
1 tablespoon soy sauce
1-1/2 tablespoons rice wine vinegar
1 tablespoon mayonnaise
1/2 tablespoon ground white toasted sesame seeds
Peel daikon and slice in thin rounds. Cut rounds into quarters. Toss daikon and green onions in bowl; mix in negi-toro.
Combine sauce ingredients and add to salad. Serve on two shiso leaves per serving. Serves 6.
Approximate nutritional analysis, per serving: 140 calories, 9 g total fat, 0.5 g saturated fat, 20 mg cholesterol, 200 mg sodium, 4 g carbohydrate, no fiber or sugar, 12 g protein.
Ellen's Chocolate Mochi
2 cups mochiko
1-1/2 cups sugar
1 tablespoon baking soda
1 cup chocolate chips
1/2 cup butter or margarine
1 can (13 ounces) evaporated milk
2 teaspoons vanilla
2 eggs, beaten
Preheat oven to 350 degrees. Grease a 13-by-9-inch pan.
Sift mochiko, sugar and baking soda into large bowl.
Melt chocolate chips with butter. Mix in evaporated milk, vanilla and eggs. Stir into dry ingredients until batter is smooth. Pour into prepared pan. Bake 45 to 55 minutes. Serves 24.
Approximate nutritional analysis, per serving: 230 calories, 9 g total fat, 5 g saturated fat, 35 mg cholesterol, 300 mg sodium, 35 g carbohydrate, 1 g fiber, 19 g sugar, 4 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