Kapono’s pupu staples

Dishes prepared by Chef Rodhel Ibay of Kapono's Restaurant Bar & Grill on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Fried Calamari

2 cups milk
1 egg
4 cups panko
2 tablespoons furikake (dried seaweed flakes)
16 ounces calamari tubes and tentacles
1 cup flour
Vegetable oil for frying
>> Cocktail Sauce:
1 cup tomato ketchup
1 cup chili sauce
1 tablespoon lime juice
1 stem cilantro
1/2 teaspoon Worcestershire sauce
1/8 teaspoon Tabasco (1 dash)
1/4 tablespoon tequila
Salt and pepper, to taste
3/4 teaspoon cerrano peppers, diced small

Combine milk and egg to make a batter. Combine panko and furikake to make breading. Dredge calamari pieces in flour, then dip in batter and coat in panko mix. Fry in oil until crisp.

To make sauce: Combine ingredients. Serve with calamari.

Poke Salad

2 slices firm tofu
1 cup ahi, diced
1 pinch ginger, minced
1 pinch pepper flakes
1 pinch ogo
1/4 small Maui onion, thinly sliced
1/4 cup green onions, chopped
1/2 tomato, diced small
1 fistfull Nalo greens
Sliced green onion, for garnish
>> Sauce:
2 cups soy sauce
2 cups water
1 teaspoon sesame oil
2 teaspoons sugar

Sear tofu and set aside to cool.

Combine sauce ingredients; set aside. Slice ahi in bite-sized pieces. Mix ginger, pepper flakes, ogo, Maui onion chopped green onions and tomatoes with ahi. Stir in sauce.

To serve: Place tofu on a plate, top with greens and ahi mix. Garnish with green onions.

Nutritional information unavailable.

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