Marukai puts spotlight on Japanese cuisine


POSTED: Wednesday, March 31, 2010

Marukai Corp. celebrates its 45th anniversary in Hawaii with its fifth Taste of Marukai. The event benefits the Japanese Cultural Center of Hawaii, Honolulu Japanese Chamber of Commerce, Honolulu Japanese Junior Chamber of Commerce and Hawaii United Okinawa Association.

Look for fare by D.K. Kodama, Australian Kurosawagyu beef prepared by chefs of Benihana, and Okinawan cuisine from Off the Wall restaurant. Three Japanese sake breweries — Shirataki, Tsukasabotan and Taiheizan — will offer samples. Special pricing, plus saver cards, will be available.

Entertainment includes mochi pounding, Okinawan music, dance by Dazzman Toguchi and the annual, fascinating fish-cutting demonstration.

Here are two Japanese recipes to whet the appetite.






        » Where: Marukai Wholesale Mart, Dillingham location, 2310 Kamehameha Highway


» When: 6 to 9 p.m. April 8


» Cost: $95


» Call: 845-5051 or visit www.marukaihawaii.com




3/4 cup miso
3/4 cup soy sauce
1/2 cup sugar
1 piece ginger (2 to 3 inches), crushed
2 cloves garlic, crushed
5 pounds pork butt or roast

Combine miso, soy sauce and sugar in slow cooker. Add ginger and garlic; mix well.

Place pork in slow cooker and cook on high for 4 to 6 hours or low for 8 to 9 hours or until done. Serves 8 to 10.

Approximate nutritional analysis, per serving (based on 10 servings): 700 calories, 52 g total fat, 18 g saturated fat, 160 mg cholesterol, greater than 2,100 mg sodium, 17 g carbohydrate, 1 g fiber, 12 g sugar, 42 g protein.



1-3/4 pounds purple sweet potatoes, pared
1/2 cup water
6 tablespoons sugar
5 cups flour
1 teaspoon salt
1 cup shortening
1 cup butter or margarine
6 to 8 tablespoons ice water
2 tablespoons milk

Place potatoes in pot and cover with water; cook until tender. Drain and mash.

In saucepan, bring 1/2 cup water and sugar to boil; lower heat and cook until sugar is dissolved. Mix into potatoes. Set aside.

Preheat oven to 425. Sift flour and salt into large bowl. Cut in shortening and butter until mixture resembles coarse cornmeal. Add ice water, a little at a time, using just enough to moisten mixture.

Knead lightly; divide into 24 portions. Roll each into 4-inch circle. Place heaping tablespoon of potato mixture into center. Mold pastry around filling to form bun.

Place on ungreased baking sheets; brush with milk. Bake 20 minutes or until golden brown. Yields 2 dozen manju.

Approximate nutritional analysis, per manju: 270 calories, 16 g total fat, 7 g saturated fat, 20 mg cholesterol, 150 mg sodium, 27 g carbohydrate, 1 g fiber, 5 g sugar, 3 g protein.


For more recipes from Hawaiian Electric Co., visit www.heco.com.