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Star-Bulletin Features

Wednesday, December 22, 1999

Hawaii's Kitchen

Wraps, skewers and
sushi from Hanaki

Here are recipes for dishes prepared by Douglas Shirai, George Grepo and Ryder Maeda of Hanaki Restaurant on "Hawaii's Kitchen" this week. The show aired at 5:30 p.m. Sunday and will be rebroadcast at the same time Saturday on KHON Fox 2.

Hanaki Chanko Wrap

1/2 slice cheese
1 teaspoon Miso Sauce
2 ounces salmon
Won bok, shredded
Watercress sprigs
Tomato, seeded and sliced
Rice paper

Bullet Miso Sauce:
1/2 cup miso
2 tablespoons sake
1/4 cup sugar

Blend all ingredients for miso sauce together. Set aside.

Soak rice paper in water until soft. Place one piece on a cutting board. Place cheese in middle of sheet then place salmon (broiled or pan fried) on cheese. Add some vegetables and miso sauce. Wrap rice paper ends over and microwave until cheese has melted.

For vegetarian wrap, salt and pepper any vegetables. Add cheese if desired. Wrap in rice paper and microwave until hot.

Hanaki Tempura Kushiage

5 ounces ahi
10 button mushrooms
10 shrimp, 21-25/pound size
2 ounces red bell pepper
5 ounces ika (squid)
5 ounces zucchini
10 cups frying oil

Bullet Batter
1-2/3 cups ice water
1-2/3 cups sifted flour
2 eggs

Bullet Dipping Sauce
2 cups water
1/2 cup soy sauce
1/2 cup mirin
1/2 teaspoon dashinomoto
2 tablespoons grated daikon

Cut ahi, red bell pepper, ika and zucchini each into 10 pieces. Skewer one piece of each onto each of 10 skewers.

Mix all batter ingredients together. The ice water will make the batter crispy.

Heat oil to 180 degrees F. Roll skewers in a little flour, shake off excess flour , then dip skewers into batter and gently put into the heated oil. Fry until golden brown. Remove and drain briefly on absorbent paper.

For dipping sauce, boil all ingredients together. Add grated daikon. Serve sauce on the side of the skewers.

Makes 10 skewers

Temaki Sushi (Hand Roll)

1/2 sheet sushi nori
1-1/2 ounces seasoned sushi rice (consult any cookbook for Japanese-style food for the recipe)
Wasabi (optional)
Filling of choice (see recipes following)

Hold nori in the palm of your hand. Put a layer of rice on it. Add other ingredients as desired. Temaki Sushi can be rolled into cone shape or cylinder shape. Makes 1 temaki.

Below are some suggested fillings for temaki sushi.

Spicy Tuna

1 ounce ahi, cut into a 2- to 3-inch long strip about 1/4- to 3/8 inch in diameter
1 cup mayonnaise
1/4 cup chile pepper sauce
1/4 cup Kochujan Miso (hot chili miso sauce)
1 tablespoon sesame oil
1 tablespoon soy sauce
1 piece green leaf lettuce

Mix together the mayonnaise, chile pepper sauce, Kochujan Miso and sesame oil. Put a little of the mixture along with the ahi and lettuce onto the rice and nori following the general directions.

Tempura Temaki

1 piece shrimp tempura
1 leaf green leaf lettuce
Salt to taste

Put shrimp tempura and lettuce on the rice and nori per following the general directions. Lightly sprinkle salt over shrimp.

Takuan Temaki

Yellow turnip pickle (takuan), cut into a piece about 1/4- to 3/8 inch in diameter and 2- to 3-inches long
Shiso leaf

Put the pickle and shiso leaf onto the rice and nori following the general directions.

California Temaki

Snow crab meat

Mix crabmeat with mayonnaise to taste. Slice avocado and cucumber into pieces 1/4 inch wide and 2 to 3 inches long.

Put some of the crab mixture and a piece each of avocado and cucumber onto rice and nori following general directions.

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