Kebabs To Keep You Rolling Along

Diana Helfand
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Wednesday - November 10, 2010
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Film fans from around the world are about to see another side of Hawaii, thanks to writer/director Chuck Mitsui. His name is known in the skateboarding world for his short film 8:08.

Mitsui’s first feature film One Kine Day recently premiered at the Hawaii International Film Festival. For Mitsui, who grew up in the San Francisco Bay Area, the inspiration for One Kine Day came from Windward Oahu and the people who live there.

Mitsui moved to Hawaii in the early 1990s, graduating from Hawaii Loa College with a Bachelor of Science degree in marine science. But growing up, his obsession was skate-boarding.

Unlike most films set in Hawaii, the movie explores the darker realities of a teenage skateboarder, Ralsto. The film showcases major talent from Hawaii and the Mainland, and is filmed entirely in Hawaii, featuring the work of hundreds of local technicians, designers and extras.

Over the years, Mitsui has taken his love of skate-boarding to a higher level to help local communities.

Under Mayor Jeremy Harris he worked to build skate parks around Oahu, giving kids a safe place to practice the sport they love. He founded the Association of Skateboarders in Hawaii in 1996, and recently, he and wife Zana coordinated the ASH Skateboard Contest Series and ASH screen-printing workshop.

You can learn more at, and see the trailer and more at

This column is dedicated to the Mitsuis with hearty good wishes and thanks for giving back to the community!

Japanese eggplants have a thin skin, a delicate flavor, and fewer seeds than round eggplant. They have a deep-purple color and long, narrow shape. Look for firm, shiny eggplants that are heavy for their size and with unbroken, smooth skin.

When purchasing eggplant, plan to use within a week and store in a perfo-rated plastic bag in the refrigerator. Peeling is not necessary as the skin will soften with cooking.

Nutritionally, eggplant is a very good source of dietary fiber, potassium, manganese, copper and thiamin. It is also a good source of vitamin B6, folate, magnesium and niacin.


* 6-8 strips kalbi
* 3 tablespoons finely chopped fresh ginger
* 3 tablespoons finely chopped garlic
* 3 tablespoons finely chopped jalapeno, seeds removed
* 1/4 cup shoyu (may use low-sodium)
* cracked black pepper, to taste

Combine ginger, garlic and jalapeno in dish large enough for kalbi, and mash together with fork. Add shoyu and let sit for 2 minutes. Add kalbi and stir until all meat is coated. Cover and refrigerate for 30 minutes.

Meanwhile, prepare Vegetable Kababs. Remove kalbi from fridge and bring to room temperature. Grill kalbi on the hottest part of grill with the kebabs on cooler parts, turning three times for 15 minutes.

Makes two to four servings.

For Vegetable Kebabs:

* 1 Japanese eggplant
* 1 zucchini
* 1 sweet onion
* bamboo skewers
* olive oil
* Ono Hawaiian Spicy Seasoning, to taste
* Local vegetables and meat will create the best-tasting meal!

Soak bamboo skewers in water for 10 minutes to prevent burning. Chop all vegetables into 1 1/2-inch-wide cubes/rounds and toss with olive oil. Skewer alternating vegetables and sprinkle with Ono Hawaiian Spicy Seasoning.

Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program. E-mail .(JavaScript must be enabled to view this email address).

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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