Cooking With Sake
Wednesday - October 04, 2006
This week on Sam Choy’s Kitchen, Executive Chef Hideyaki “Santa” Miyoshi from Tokkuri-Tei Restaurant on Kapahulu makes his special Hamachi and Daikon Soup and Stuffed Portabellini with Fried Rice.
BURI DAIKON (Hamachi & Daikon Soup)
* 2 pieces hamachi kama (yellowtail collar)
* 2 pieces daikon (radish)
* 4 ounces ginger
Katsuo Dashi: (soup stock)
* 1 piece konbu (dried kelp)
* 8 ounces katsuo bushi (dried shaved bonito)
* 1 quart water
* Shoyu to taste
* Sea salt to taste
* Mirin (rice wine) to taste
* 1 cup sake
Peel Daikon and cut in oblique In a pot, boil Daikon in water until tender.
Cut Hamachi Kama into four pieces
Boil water in a pot and blanch Hamachi Kama.
For Katsuo Dashi:
In a pot, boil water with Konbu
Discard Konbu just before boiling.
Add Katsuo Bushi and rest for five minutes and strain.
In a pot, combine Hamachi Kama, Daikon, Katsuo Dashi and sliced Ginger.
Add Sake and bring to almost boil and simmer at below boiling point.
Add Shoyu, Sea Salt, and Mirin to taste.
For Needle Ginger:
Peel ginger and julienne, rinse in water and set aside.
In a bowl, place two pieces Hamachi Kama and three pieces Daikon.
Pour the soup.
Sprinkle needle Ginger Serve at once.
STUFFED PORTABELLINI WITH FRIED RICE
* 4 caps Portabellini Mushrooms, stems removed
* 1 1/2 cup cooked rice (1 _ cup)
* 1/2 medium onion, finely diced
* 2 Tbsp. canned corn
* One quarter cup carrots, finely diced (1/4 cup)
* 3 Tbsp. green onions, finely chopped
* One third cup mozzarella cheese, shredded (1/3 cup)
* 2 cloves garlic, finely chopped
* 1 piece kombu
* 1 Tbsp. shoyu (soy sauce)
* 1 Tbsp. sake
* 1 Tbsp. mirin
* Freshly ground black pepper
* 1 Tbsp. unsalted butter
For the Oriental Mayonnaise Sauce:
* 8 oz. mayonnaise
* 1 oz. shoyu
* 1 oz. mirin
* 2 cloves garlic, grated
* Freshly ground Black Pepper Sriracha hot sauce as much as you want
To make Oriental Mayonnaise Sauce:
In a bowl combine all the ingredients and mix well. Then set aside.
Preheat the oven to 400F.
Place the Portabellini caps, gill side up, in a large baking dish and bake for 10 minutes
While the mushrooms are baking, prepare fried rice stuffing.
Combine Shoyu, Sake, and Mirin in a small bowl and soak Kombu then set aside. (Konbushoyu)
In a large non-stick pan, heat butter, add Onions, Garlic, and Carrots; sauté for 3 minutes in medium heat.
Add Rice and Corn Kernel then stir well.
Drizzle Kombu-shoyu. Continue stirring until liquid is almost evaporates.
Take the pan off the heat. Add 2 Tbsp. Green Onions, and Mozzarella Cheese. Then mix well, and set aside.
Remove mushrooms from the oven, evenly divide the fried rice mixture among the 4 caps, smoothing the surfaces. Return the dish to the oven. Bake two more minutes or until top browns.
On a large plate, spread the Oriental Mayonnaise Sauce in the middle. Place the stuffed Portabellini on top.
Sprinkle the rest of the Green Onions
Drizzle Sriracha hot sauce over the plate and the Portabellini.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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