Cooking Up Some Asahi Grill Specialties

Sam Choy
By Sam Choy
Wednesday - June 24, 2009
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On this week’s show, Grant Murata of Asahi Grill visits us in the kitchen to prepare a couple of the restaurant’s favorite dishes.

Sorry, we know the oxtail soup there is so ono, but they wouldn’t reveal their secret recipe.

This show aired originally in April 2008.


* 4 ounces ahi, chopped in small cubes
* 8 slices avocado
* 3 slices cucumber
* 2 Atsu yaki tamago
* spicy dressing or Asahi house dressing
* tobiko
* rice

For dressing, use any preferred spicy salad dressing

GOYA CHAMPURU (Stir-fried Bitter Melon)

* 4 ounces goya (bitter melon), julienne cut

* 8 1/2-inch blocks tofu
* 3 ounces sliced pork or Spam
* 1 soft-scrambled egg
* shoyu
* hondashi
* salt

Brown tofu with goya or Spam and add egg. Add shoyu, hondashi and salt to taste.

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

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