[ HAWAII'S KITCHEN ]

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Lime butter gives
ahi elegance

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This dish was prepared by Brooke Tadena of the Sheraton Waikiki Hotel on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Sautéed Ahi, Eggplant and Gobo

5 pieces top-grade ahi, 6 to 7 ounces
Salt and pepper to taste
2 medium Japanese eggplant, cut into 2-inch quarters
1 large gobo, cleaned, cut into matchsticks

>> Soy-Mirin Sauce
2 tablespoons sugar
1-1/2 tablespoons mirin
1 tablespoons soy sauce (Yamaha brand preferred)
Pinch red chili flakes

>> Kalamansi Butter Sauce:
2 shallots, chopped
1/2 cup white wine
Juice of 2 kalamanci limes
1 tablespoons soy sauce
4 ounces butter

To make Soy-Mirin Sauce: Mix all ingredients until sugar is dissolved; set aside.

Season ahi with salt and pepper. Heat oil in a pan. Cook ahi until medium to medium-rare. Set aside.

Heat more oil in pan. Sauté eggplant and gobo over high heat until brown and caramelized. Add Soy-Mirin Sauce and let stew 1 minute.

To make butter sauce: Cook shallots and white wine until most of the wine has evaporated. Add kalamansi juice and soy sauce, bring to a boil and slowly incorporate butter. Season to taste and strain. Serve warm with ahi and eggplant.

Nutritional information unavailable.

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