Surf And Turf With Aloha

Sam Choy
By Sam Choy
Wednesday - January 04, 2012
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This week Peko Nishimura from Aloha Shoyu visits the show to prepare the following recipes.

This show aired originally in November 2009.

SHOYU FISH WITH SOMEN NOODLES

* 2 medium-size or 1 large tai (red snapper)
* 2 cups Aloha shoyu
* 1 cup mirin
* 1 cup Japanese sake
* 1 cup water
* 3-4 slices ginger
* 2 umeboshi
* 1 green onion
* 4 servings boiled somen noodles

Remove scales from the tai and gut very clean; rinse well. Dry with paper towels.

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

Using a large frying pan, add mirin and sake. On high heat, bring to a boil, add shoyu and water, sliced ginger, umeboshi and green onions.

Return to a boil and place fish in sauce, lower to medium heat and use the sauce to help cook fish, use a ladle to pour sauce over fish.

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

Taste the sauce and if it is too strong, add dashi, then pour 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-size pieces and slice round onion.

In a pot, add mirin and Japanese sake and bring to a boil.

Add dashi, sugar and shoyu. Bring to a boil and add beef slices and sliced round onions.

After 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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