Shoyu Recipes That Will Bowl You Over

Sam Choy
By Sam Choy
Wednesday - November 11, 2009
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Peko Nishimura visits the show this week to prepare the following recipes using Aloha Shoyu.

SHOYU FISH WITH SOMEN NOODLES

* tai, (red snapper), 2 if medium size, 1 if large size

* 2 cups Aloha shoyu

* 1 cup mirin

* 1 cup Japanese sake


 

* 1 cup water

* 3-4 slices ginger

* 2 ume boshi

* 1 green onion

* 4 servings boiled somen noodles

Remove scales from the tai, clean guts and rinse well. Dry with paper towels.

Make holes with bamboo or stainless picks and slice fish at an angle, about 2 slices.

Using a large frying pan, add mirin and sake. Turn heat to high and bring to a boil; add shoyu and water, sliced ginger, ume boshi and green onions. Again, bring to a boil and place fish in sauce, bring down to medium heat, use the sauce to help cook fish by using a ladle and pour sauce over fish.

Place somen in a big bowl and put fish on the side.

Taste the sauce first, and if it is too strong, add dashi, then put the sauce over the fish and somen noodles.

Makes four servings.


BEEF BOWL

* 4 servings cooked rice

* 1 pound sliced beef

* 1 round onion

* 1 1/3 cups dashi

* 1/2 cup Japanese sake

* 3 tablespoons sugar

* 2 tablespoons mirin

* 6 tablespoons Aloha shoyu

Cut beef into bite-sized pieces and slice round onion. In the pot, add mirin and Japanese sake, and bring to a boil. Add dashi, sugar and shoyu.

Bring to a boil; add beef slices and sliced round onions.

After round onions and beef are cooked, pour over rice.

*For garnish, use red ginger or chopped green onions.

Makes four servings.

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

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