[ HAWAII'S KITCHEN ]

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Ahi updates
classic Loco Moco

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These dishes were prepared by Ross Okuhara of Sugoi Bento on "Hawaii's Kitchen" this week.

The show airs at 5:30 p.m. Sunday on KHON/Fox. All the recipes on the show -- and from past shows -- may be found on the Web site, khon.com.

Mochiko Chicken

2 pounds boneless, skinless chicken thighs
1/2 cup cornstarch
1/2 cup mochiko rice flour
3 eggs, beaten
Oil for frying
>> Marinade:
1/2 cup sugar
3/4 cup soy sauce

Combine marinade ingredients and marinate chicken at least 3 hours.

Combine cornstarch and mochiko. Dip chicken in egg, then coat in mochiko mixture.

Heat oil and fry chicken, turning to brown evenly.

Ahi Loco Moco

6 ounces ahi fillet
Oil for frying
1 egg, fried
Brown gravy
>> Batter
1 cup flour
1 cup cornstarch
1 egg yolk
1-1/2 cups ice water
>> Teri Sauce
1/2 cup soy sauce
1/2 cup sugar
3 slices ginger

Combine batter ingredients. Dip fish in batter. Heat oil and fry ahi 2-3 minutes.

Combine teriyaki sauce ingredients. Brush fillet with sauce. Place fried egg on top of fillet and top with gravy.

Nutritional information unavailable.

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