THE ELECTRIC KITCHEN
Ono pupu will score during football season
It's time for football parties and tailgate gatherings - and no party is complete without ono pupu. We've gathered a few tried-and-true recipes that are sure to please. What's especially nice about them is they can be prepared ahead, leaving you plenty of time to relax and enjoy the game!
Teriyaki Soy Beans
2 pounds frozen unshelled soy beans
1/2 cup prepared teriyaki sauce
1 tablespoon sesame oil
3 to 5 cloves garlic, minced
1 tablespoon roasted sesame seeds, optional
Hawaiian salt, to taste
Crushed chili pepper flakes, to taste
Cook soy beans according to package directions, being sure not to overcook; drain well and place in large bowl.
Combine teriyaki sauce and sesame oil; pour over beans. Toss to coat. Sprinkle with garlic, sesame seeds, salt and pepper flakes. Serve warm or cold. Serves 12.
Approximate nutritional analysis, per serving (not including salt to taste): 90 calories, 4 g total fat, 0.5 g saturated fat, no cholesterol, 300 mg sodium, 9 g carbohydrate, 2 g fiber, 3 g sugar, 6 g protein.
Nacho Dip
1 can (16 ounces) refried beans
1/2 of 1.25 ounce package of taco seasoning
1 carton (6 ounces) avocado or guacamole dip
1 carton (8 ounces) sour cream
1 can (4.5 ounces) chopped black olives
1 to 3 large tomatoes, diced
1 can (4 ounces) chopped green chilies
6 ounces shredded Monterey Jack cheese or Mexican blend cheeses
Preheat oven to 350 degrees.
Combine beans and seasoning mix. Spread in a 12-by-8-inch baking dish. Layer with avocado dip, sour cream, olives, tomatoes, chilies and cheese. Bake 30 minutes. Serve hot with tortilla chips. Serves 8.
Approximate nutritional analysis, per serving (not including tortilla chips): 270 calories, 18 g total fat, 10 g saturated fat, 30 mg cholesterol, 800 mg sodium, 19 g carbohydrate, 4 g fiber, 3 g sugar, 10 g protein.
Blackened Ahi
8 ounces ahi fillet, cut into 1-inch blocks
1/4 cup wasabi
1 package nori sheets
1 jar (1.9 ounces) furikake (Japanese seasoned seaweed mix)
2 ounces white sesame seeds
1 package panko
2 cups mochiko
4 eggs, beaten
Vegetable oil for frying
» Dipping Sauce:
1 cup peeled and diced daikon
2 tablespoons lemon juice
2 tablespoons lime juice
3 tablespoons hot sesame oil
1/2 cup mirin
1-1/2 cups low sodium soy sauce
Lightly coat the ahi on all sides with wasabi. Wrap in nori and sprinkle with a little water to help nori stick to fish.
In a bowl, mix furikake, sesame seeds and panko.
Roll ahi blocks in mochiko, dip into beaten eggs, then roll in panko mixture, pressing mixture into ahi.
Heat oil in a frying pan on medium heat. Fry each side of the ahi blocks until panko turns golden brown, about 20 seconds per side. The ahi should be rare inside. Drain on paper towels. Cool slightly, then slice into 1/2-inch thick pieces.
To make dipping sauce: In a blender, puree daikon with lemon and lime juice until smooth. Add remaining ingredients; mix well.
Serve sliced ahi with sauce. Serves 4.
Nutritional information unavailable.
More samples from Hawaiian Electric Co.'s database of local-style recipes are available at
www.heco.com.
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.