Matsumoto’s Okazuya Favorites

Sam Choy
By Sam Choy
Wednesday - July 23, 2008
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The folks from Matsumoto’s Okazuya visit the show this week to prepare the following recipes.

This show aired originally in November 2006.


* 1 boneless skinless chicken thigh
* 1/2 ounce sliced round onion
* 1/2 ounce bamboo shoot
* 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 white rice
* pinch nori strips

Add first five ingredients in a 6-inch egg 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.


* 1 cup mirin
* 3/4 cup dark shoyu
* 1/2 cup sugar
* 4 cups konbu dashi
* 4 cups shiro dashi

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


* 1/2 package udon noodles (2 ounces uncooked)
* 2 ounces cooked and drained long rice

* 4 cups chopped won bok cabbage

* 1 stalk green onion, cut into one-inch segments
* 2 slices round onion
* 2 slices carrot
* 2 slices bamboo shoots
* 1 reconstituted shiitake mushroom, cut in half
* 2 sprigs watercress
* 1/4 block firm tofu
* 1/2 cup diced chicken, pork or beef
* 2 cups Matsumoto’s On The Go Sauce

Add all ingredients in order; cook to boiling. Mix in meat to make sure meat is fully cooked. When meat is done, ready to serve.


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

Heat oil in frying pan till hot. Salt and pepper salmon top and bottom.

Sear salmon on both sides till browned. Drop in 1 ounce of butter; cook until butter is melted. Remove salmon and place on a bed of chopped cabbage.

Pour remaining browned butter on salmon and serve.

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

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