A Pair Of Local Favorites Cooked With Aloha

Sam Choy
By Sam Choy
Wednesday - January 05, 2011
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Personal chef Peko Nishimura is cooking with Aloha Shoyu in the kitchen this week.

This show aired originally in November 2009.

SHOYU FISH WITH SOMEN NOODLES

* 1 large tai (red snapper), 2 if medium-size
* 2 cups Aloha shoyu
* 1 cup mirin
* 1 cup Japanese sake
* 1 cup water
* 3-4 slices ginger
* 2 ume boshi
* 1 green onion
* 4 servings boiled somen noodles


Remove scales from the tai, clean guts and rinse well. Dry with paper towels.

Make holes with bamboo or stainless picks and slice fish at an angle, about two slices.

Using a large frying pan, add mirin and sake. Turn heat to high and bring to a boil; add shoyu and water, sliced ginger, ume boshi and green onions.

Return to a boil and place fish in sauce, lower heat to medium and use the sauce to help cook fish by using a ladle to pour the sauce over fish.

Place somen in a big bowl and put fish on the side.

Taste the sauce first, and if it is too strong, add dashi (stock), then put the sauce over the fish and somen noodles.

Makes four servings.

BEEF BOWL

* 4 servings cooked rice
* 1 pound sliced beef
* 1 round onion
* 1 1/3 cups dashi
* 1/2 cup Japanese sake
* 3 tablespoons sugar
* 2 tablespoons mirin
* 6 tablespoons Aloha shoyu


Cut beef into bite-sized pieces and slice round onion. In the pot, add mirin and Japanese sake and bring to a boil. Add dashi, sugar and shoyu.

Bring to a boil; add beef slices and sliced round onions.

After round onions and beef are cooked, pour over rice.

*For garnish, use red ginger or chopped green onions.

Makes four servings.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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