A delectable peek
into ‘Tokyo Tokyo’

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Dishes prepared by Chef Shinji Sudo of Tokyo Tokyo on "Hawaii's Kitchen" which aired Sunday on KHON/Fox. The show is a rebroadcast from April 2001.

Philadelphia Roll Sushi

Half sheet nori (dried seaweed)
4 ounces (about 1/2 cup) warm sushi rice (see note)
1/2 teaspoon dried bonito flakes
1 ounce smoked salmon
Cream cheese, to taste
Thin slices of Maui onion (after slicing, place in water for a couple of minutes)

Place nori on a bamboo sushi roller. Press rice onto 3/4 of the nori sheet. Flip nori over and arrange other ingredients evenly across the middle of the nori. Take a bamboo sushi roller and roll sushi together. Makes 1 inside-out roll.

To make rice: For 4 cups uncooked rice (recommend Tamaki Gold), make Sushi Su combining 1 cup rice vinegar, 3/4 cup sugar, 3 tablespoons salt, 1-inch piece dried konbu (dried kelp), 1/4 teaspoon hondashi and 2 teaspoons apple cider. Bring ingredients to a boil and turn off stove. Rice should be washed, strained, then refrigerated 30 minutes before cooking. After cooking, allow to sit in rice pot 15 minutes. Fold Sushi Su into warm rice.

Ready-made Sushi Su can be found in the Asian sections of supermarkets or Asian groceries.

Beef Katsu

4 ounces filet mignon
Salt and pepper to taste
Flour for dredging
1 egg, beaten
Panko (Japanese crumbs) for dredging
Vegetable oil for frying
Parsley, sliced green and red pepper, onion, lemon wedge for garnish
>> Miso Sauce:
4 ounces (scant 1/2 cup) white miso
4 ounces (about 1/2 cup) sugar
2 tablespoons mirin
1/2 of egg yolk
1/2 teaspoon yuzu (Japanese citrus sauce)

Season steak, then dredge in flour. Dip both sides in egg, then roll in panko.

Fill pan with 1 inch of oil. Fry steak over medium heat 2-3 minutes or until golden brown.

To make sauce: Combine ingredients and mix well. Pour over katsu and garnish.

Nutritional information unavailable.

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