A Chopsticks And Wine Dish

Diana Helfand
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Wednesday - October 08, 2008
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A Chopsticks And Wine Dish

The seventh annual Honolulu Japanese Chamber of Commerce’s Chopsticks & Wine benefit is coming up Wednesday, Oct. 15, bringing together Hawaii’s best chefs and beverage purveyors for a magical culinary evening. The 2008 theme is “Vino Las Vegas!” and more than 1,200 guests are expected to attend the event, which will be held in Blaisdell Exhibition Hall.

Chopsticks & Wine also will feature an exclusive and limited wine-tasting party and High Rollers Tasting for an additional fee.

Participating restaurants include 3660 on the Rise, Beachhouse at the Moana, Gyotaku Japanese Restaurant, Hakone, Hanohano Room, Le Bistro, Sam Choy’s, Sammy’s Restaurant, and The Kitchen at Times Beretania. In addition, Lotus Spirits, Better Brands, Koyo USA Corp., Paradise Beverages, and Southern Wine & Spirits of Hawaii will provide a variety of beverage selections.


One of the chefs featured this year is Chef Masami Shimoyama of Hakone at the Hawaii Prince Hotel Waikiki & Golf Club. Chef Masami brings nearly 20 years of experience in the culinary world. He has made his mark at many Prince hotels, including Tokyo Prince, Shintakanawa Prince and Toronto Prince, before making it to the Islands.

For Chopsticks & Wine, Chef Masami will make “Wafu Doria.” Wafu means “Japanese style,” as he says he is a huge fan of both Japanese food and Italian doria! For more information, call 949-5531, or visit http://www.honolulujapanesechamber.org.

WAFU DORIA

1 1/4 cups crab meat

1/2 cup mayonnaise (may use low fat )

To taste mirin (Japanese sweet white cooking wine)

2 tablespoons panko

1 piece nori, grilled

1/2 cup white rice, cooked 2 tablespoons onions, chopped

2 tablespoons butter, unsalted, divide in thirds for sautéing

To taste salt

To taste pepper

To taste soy sauce (may use low sodium)

5 pieces shrimp, diced

1/4 cup scallops, diced

1/4 cup Shimeji mushrooms

5 oyster shells


Mix crab meat, mayonnaise, mirin, panko and grilled nori together. Sauté white rice with chopped onions and one-third of the butter; add salt, pepper and soy sauce to taste and cool. After rice is cooled, add in crab mixture.

Dice shrimp and scallops, then sauté with butter. Add salt, pepper and soy sauce to taste. Sauté Shimeji mushrooms with butter. Add salt, pepper and soy sauce to taste.

On an oyster shell, place crab and rice mixture, then layer with sautéed shrimps and scallops, top with Shimeji mushrooms. Broil in oven at 500F for 10 minutes. Makes five serving

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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