[ HAWAII'S KITCHEN ]

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Dashi base flavors
tofu and moi

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This dish was prepared by Hiroshi Fukui, of L'Uraku restaurant, on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Agedashi Tofu

9 ounces (1-1/4 cups) dashi (recipe follows)
1/4 cup EACH light soy sauce and mirin
1 block soft tofu
1/2 cup potato starch
4 cups vegetable oil

>> Garnish:
2 tablespoons EACH grated daikon, ginger and sliced green onions
1 tablespoon ume purée

Bring dashi, shoyu and mirin to a boil; remove from heat.

Heat oil to 360 degrees. Cut tofu into 8 blocks and coat lightly in potato starch. Deep fry 4-6 minutes until outside is crispy.

Place tofu blocks side by side in 4 bowls and garnish with daikon, ginger and green onions. Pour sauce from the side halfway up each tofu block. Serves 4.

Poached Moi

4 2-ounce moi fillets
12 Manila clams
8 tablespoons green onion, julienned
1 bunch choi sum, blanched

>> Poaching Broth:
8 tablespoons minced onion
4 tablespoons unsalted butter
2 vine-ripened tomatoes, seeded, peeled and diced
3 cup dashi (recipe follows)
1/4 cup EACH mirin, sake, usukuchi (light) soy sauce and half-and-half
4 teaspoons tobanjan (Chinese chili-bean sauce)
8 tablespoons julienned fennel

>> Garnish:
4 tablespoons micro celery or finely julienned celery
2 teaspoons white truffle oil

To make broth: Sauté onions in butter until translucent. Add tomato and stir a few minutes. Add remaining ingredients and bring to a boil, whisking often.

Add moi fillets and cook until fish is almost cooked through, 3 to 4 minutes. Add clams and cook until clams open. Add green onions at the last minute.

Divide choi sum among 4 bowls. Top with fish. Garnish with celery and drizzle with truffle oil. Spoon broth, including pieces of tomato and fennel, around fish. Serve hot. Serves 4.

Dashi

4 cups water
1 2-inch square piece konbu
Small handful bonito flakes

Heat water and konbu in a pot. Just before the water boils (you'll see small bubbles coming out of the konbu), remove the konbu. Allow water to come to a full boil, then add bonito and immediately remove from heat. Let sit for a minute or so; strain.

Nutritional information unavailable.

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