Tanioka’s Favorites

Sam Choy
By Sam Choy
Wednesday - November 05, 2008
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This week the folks from Tanioka’s visit the show to celebrate 30 years in Hawaii.

TANIOKA’S KOREAN-STYLE KAL-BI

* 3 pounds raw short ribs (bone in, 1/2-inch cut)

* 1 1/2 cups Tanioka’s Korean sauce (or other brand)

* 1/2 cup sesame seed oil

* 1 1/2 tablespoons sesame seeds

* 1 teaspoon ginger

* 1 1/2 tablespoons minced garlic

* 1/2 cup water

* 2 teaspoon salt

Mix and marinate for two days.

TANIOKA’S CRISPY AHI BELLY WITH SHOYU CHILI SAUCE

* 4 pieces medium- to large-size ahi belly

* 3 cups cornstarch * 1 cup flour * 2 teaspoon salt, or to taste

* 1 teaspoon pepper, or to taste

For Shoyu Chili Sauce:

* 1 cup Tanioka’s shoyu

* 1 cup Tanioka’s chili pepper water

* green onions, chopped

* round sweet onions, sliced

Mix the cornstarch and flour, salt and pepper together, dip the ahi belly in the dry mixture and deep-fry in heated oil until crispy brown.

Mix shoyu chili sauce, dip the crispy ahi belly and serve hot.

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

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