The Soy Of Cooking

This week on Sam Choy’s Kitchen, Misa and Paul Uyehara of Aloha Tofu share the following soylicious recipes.

OKARA

• 1 pound okara (soybean meal)
• 2 pieces aburage, Aloha brand triangle (finely sliced, boiled for 20 seconds and drained in a colander)
• 1 piece konnyaku, Aloha brand (finely sliced, boiled for 20 seconds and drained in a colander)
• 1 medium onion (finely chopped)
• 1 medium carrot (juliennecut)
• 4-5 pieces dried shiitake mushrooms (soaked in water)
• 5 pieces araimo (peeled and diced, then soaked in water)
• 1⁄2 block kamaboko (finely chopped)
• 1 bunch green onions (finely chopped)

For Seasoning:
• 1 cup water leftover from soaking the shiitake mushrooms
• 2 cups water
• 1⁄2 cup sake
• 1⁄2 cup mirin
• 5 tablespoons sugar
• 3 tablespoons shoyu
• 11⁄2 teaspoons Hawaiian salt
• 1⁄2 tablespoon dashi no moto

In a large frying pan, add about 1 tablespoon vegetable oil. Heat and add onions. Fry onions for about 1 minute. Add each ingredient except the green onions and continue to fry for about 2 minutes. Add seasonings and continue to stir ingredients together. Cover pan with a lid, bring heat down to mediumlow and simmer for about 20 minutes. Turn off heat and set aside.

In a large stew pot, add about 2 tablespoons vegetable oil. Heat oil and add okara. Fry okara until it is evenly heated then add ingredients from the frying pan and simmer for about 20 minutes, mixing until okara has been incorporated with the other ingredients. Add green onions and combine with other ingredients. Remove from heat and let sit until cool.

TAKIKOMI GOHAN
• 3 cups rice, washed and soaked for about 1 hour
• 1 cup stock taken from cooked okara ingredients
• 2 cups cooked okara ingredients
• 2 cups water
• 1 teaspoon Hawaiian salt

Add all ingredients into rice pot and mix well. Cook rice.

*This rice can be made simultaneously with okara to save time. Some of the cooked okara ingredients should be set aside to make this dish.

DEEP FRIED TOFU BALLS
• 1 block Aloha firm tofu, (well-drained)
• 2⁄3 pound ground pork
• 4 pieces shiitake mushrooms (soaked in water then finely chopped)
• 1 medium onion (finely chopped)
• vegetable oil, for deep frying
• 1 egg (beaten)

For Seasoning:
• 1 tablespoon shoyu
• 1 tablespoon sake
• 1 tablespoon sesame oil
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 tablespoon juice from ginger
• 2 tablespoons cornstarch

In a large mixing bowl, add all ingredients together. Knead well until all ingredients have been incorporated together. With a spoon, scoop out a portion of mixture and drop into hot oil. Fry until golden brown. Remove from oil and let cool. Can be served hot or cold.

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

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

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