Cooking With Aloha, Shoyu That Is

Sam Choy
By Sam Choy
Wednesday - October 15, 2008
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This week on the show John Tsukada cooks with Aloha Shoyu Vinegars.

This show aired originally in April 2002.

CHIRASHI SUSHI

GROUP A:

* 4 cups rice (I usually let the rice soak overnight in water. This allows the rice to absorb the water and become fluffier when cooked.)

GROUP B:

* 3/4 cup sugar

* 3/4 cup Aloha Sushi Vinegar

* 2 teaspoons salt, or to taste


GROUP C:

* 1-2 carrots, minced

* 2-3 bamboo shoots (wash and soak in water for a few minutes, then mince)

* handful of shiitake mushrooms (soak dried mushrooms in hot water until they soften, then mince. Use as many or as few mushrooms as you like.)

* kamaboko (fish cake), cut into thin slices

* 10 string beans (cut off ends and cut into thin slices vertically along the beans)

GROUP D:

* 2 eggs, with 1/2 teaspoon sugar and a little salt: Cook this flat, then cut into thin slices

* nori, ajisuke or makisushi (I usually have heat applied to both sides of the nori to make it crispier; tear into small pieces.)

* sushi no hana (dried shrimp flakes, red and green colored)

When cooking the rice in a rice cooker, fill the water level to slightly below normal. For example, when making 4 cups of rice, you normally fill the water to the number 4 on the pot. This time fill it to slightly below the number 4. Let the rice stand for 20 minutes after cooking and mixing.


In a pot, add a little water and a small package of dashi nomoto (Japanese soup stock), 1/2 teaspoon salt and 1 teaspoon sugar. Add the carrot, bamboo shoots and shiitake mushrooms from Group C and let it cook for 5-7 minutes. Add the kamabuko and string beans after 7 minutes and let cook for another three minutes.

I use a hambo sushi mix bowl (a wooden bowl) to mix ingredients.

LEMON CHICKEN

* 3 pounds chicken, deboned

* 1 egg

* 5 tablespoons cornstarch

* 1/3 teaspoon salt

* 2/3 cup cornstarch Combine the 5 tablespoons cornstarch with egg and salt.

Coat the chicken with the egg product and dust well with the 2/3 cup cornstarch. Deep fry at medium heat until chicken is golden brown.

For Sauce:

* 2/3 cup Aloha white vinegar

* yellow food coloring

* 1/2 cup white sugar

* 1/2 teaspoon salt

* 1 cup water * 1 large lemon

* 1 tablespoon cornstarch

Cut lemon in half. Cut one half into thin slices to be used as garnish on chicken. Squeeze juice of second half of lemon into saucepan. Add vinegar, sugar, salt,

1 cup of water and one drop of yellow food coloring. Cook over medium heat until sugar dissolves. Mix cornstarch with 2-3 teaspoons water until smooth. Use this to thicken sauce, pouring in slowly. Pour sauce over chicken and garnish with lemon slices.

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

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