Comfort Foods From Matsumoto’s Okazuya

Sam Choy
By Sam Choy
Wednesday - June 30, 2010
| Share Del.icio.us

This week we welcome Chef Todd Matsumoto from Matsumoto’s Okazuya and Restaurant. This show aired originally in November 2006.

OYAKO DON

* 1 boneless, skinless chicken thigh
* 1/2 ounce sliced round onion
* 1/2 ounce bamboo shoots
* 1/2 ounce reconstituted sliced shiitake mushrooms
* 1 cup Matsumoto’s On the Go Sauce
* 1-2 eggs
*1 green onion, coarsely chopped
* 1/2 bowl steamed rice
* pinch nori strips


 

Put first five ingredients in a 6-inch omelet pan. Cook until boiling, mixing chicken to cook evenly. Mix egg and green onions together. Pour evenly into pan and cover for 30 seconds or until egg is set. Gently slide mixture out of pan onto bowl of steamed rice.

Garnish with nori strips.

For Matsumoto’s On The Go Sauce:
* 1 cup mirin
* 3/4 cup dark shoyu
* 1/2 cup sugar
* 4 cups konbu dashi
* 4 cups shiro dashi

Add all ingredients into a saucepan and bring to a boil. Lower heat to simmer to reduce mixture by half.


SALMON BUTTERYAKI

* 9 ounces salmon filet, cut into three pieces
* 4 pinches salt
* 4 pinches pepper
* 2 tablespoons oil
* 1/4 stick butter

Heat oil in frying pan until hot. Salt and pepper salmon. Sear salmon until browned. Drop in 1 ounce of butter until melted. Remove salmon, place on bed of chopped cabbage and drizzle with remaining butter.

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

E-mail this story | Print this page | Comments (0) | Archive | RSS Comments (0) |

Most Recent Comment(s):

Posting a comment on MidWeek.com requires a free registration.

Username

Password

Auto Login

Forgot Password

Sign Up for MidWeek newsletter Times Supermarket
Foodland

 

 



 

 



Hawaii Luxury
Magazine


Tiare Asia and Alex Bing
were spotted at the Sugar Ray's Bar Lounge