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CHICKEN LUAU : Another recipe from Aunty Lelani's Big Luau. The macadamia nut oil may be hard to come by so substitute 2 tsp cooking oil. The coconut milk is stocked in most commissaries in the Oriental Section.

Chicken Luau

2 pounds chicken breasts
2 tablespoons macadamia nut oil
2 teaspoons minced garlic
4 cups chicken stock
3 boxes (10 oz. each) frozen whole leaf spinach, thawed
1 1/2 cups coconut milk

Remove skin and bones from chicken breasts; reserve for stock if desired. Cut chicken into 1-inch cubes. Heat oil in a large skillet and saute chicken and garlic until light brown. Add stock, cover, and simmer 10 minutes or until chicken is tender. Drain spinach and stir spinach and coconut milk into skillet. Simmer for 5 minutes. Makes 8 servings.

HAUPIA : Another recipe from Aunty Lelani's Big Luau.

Haupia

1 can (12 oz.) coconut milk
4 to 6 tablespoons sugar
4 to 6 tablespoons cornstarch
3/4 cup water

Pour coconut milk into a saucepan. Combine sugar and cornstarch; stir in water and blend well. Stir sugar mixture into coconut milk; cook and stir over low heat until thickened. Pour into 8-inch square pun and chill until firm. Cut into 2-inch squares. Makes 16 servings.

KALUA PORK : Another recipe from Aunty Lelani's Big Luau.

Aunty Leilani s Oven Kalua Pork

4 to 5 pound pork butt
1 tablespoon liquid smoke
2 1/2 tablespoons Hawaiian salt

Preheat oven to 325 degrees F. Rub pork with liquid smoke and 1 1/2 tablespoons of the Hawaiian salt. Wrap pork in foil and seal completely. Place pork in roasting pan and bake for 5 hours. After baking, shred pork, sprinkle with the remaining Hawaiian salt. Makes 10 servings.

CHICKEN LONG RICE : Another recipe from Aunty Lelani's Big Luau. The macadamia nut oil may be hard to come by so substitute 2 tsp cooking oil.

Chicken Long Rice

1 bundle (1 3/4 oz.) bean threads (long rice)
2 pounds chicken (breasts or thighs)
2 tablespoons macadamia nut oil
2 cloves garlic, minced
6 cups chicken stock
1 teaspoon minced ginger
1/4 cup soy sauce
1 can (10 oz.) whole mushrooms, drained or 8 dried shiitake mushrooms*
1 tablespoon thinly sliced green onions

Soak long rice in warm water for 30 minutes; drain and cut into 2 inch lengths. Remove skin and bones from chicken; reserve for stock if desired. Cut chicken into 1-inch cubes. Heat oil in a large skillet and saute chicken and garlic until light brown. Add stock, ginger, soy sauce, mushrooms and long rice. Simmer, covered, for 15 to 20 minutes or until chicken is tender. Sprinkle with green onions just before serving. Makes 8 servings.

*soak shiitake mushrooms in warm water for 15 to 30 minutes, then remove stem and cut into quarters

LAU LAU

Recipe from http://alohaworld.com/forum/grinds.htm for Lau Lau. I haven't tried this, but there are corn husks (sub for ti-leaf) sounds interesting. I have ti-leaf on the veranda, but the wife would kill me if I raided the ornamental plant. Plenty of spinach ("sigumchi" as a sub for taro leaves) available in Korea. Fish and pork butt are no problem. Again in Korea sub tin foil for ti-leaves and spinach (sigumchi) for taro leaves. Kimchi salt is Hawaiian salt. Caution when you sub fish in Korea -- be sure to debone it. Butterfish & salmon bones melt...Korean fish bones don't.

There is a taro leaf variant in the rice-fields but should NOT be even considered. These are like Hawaiian "ape" which is ornamental and contain oxialic crystals. Koreans do prepare a special dish with this that boils out the crystals, but don't even try if you don't know what you're doing. Sub the spinach!!!

For the steaming, a pressure cooker works best. However, you might consider a crockpot for a steamer if you are a barracks resident and cannot afford to stay around and watch the burner for three-four hours in the shared kitchen area. Put the crockpot on high with one inch of water on bottom.

Thought I'd put this here in case someone wanted to try it. I noticed one thing -- in Hawaii, we used to sprinkle a little Hawaiian salt for good measure on top the mixture before tying it up with string.

3-4 lbs fresh pork butt (pork shoulder in haole stores)
3 lbs fresh spinach -- or 84 taro leaves
2 lbs salted butterfish, salmon, or mackerel
36 ti leaves -- or husks from 12 ears -- or corn foil

Cut pork and salted fish into 12 portions. Wash and drain spinach. Cut foil into 12 pieces, each 12x18 inches. Remove fibrous back bone of ti leaves with small sharp knife. Spread ti leaves on foil in the general shape of a flower with leaves overlapping at the center. Place a piece of pork, fish, and a handful of spinach in the center of the ti leaves. Pull the four corners of the foil to the center and tie bundle with a string. Place laulaus on a rack in a large covered pot; add 1 inch of water. Steam for 3 hours. Remove string and serve hot. To prepare ahead: These laulaus may be prepared and steamed the day before the party. Refrigerate. Reheat by steaming for 45 minutes.

** If salted fish is available, soak the fish for 3 hours in cold water before using. If you must prepare your own salted fish, rub 1 1/2 Tbsp of coarse (Kosher) salt over the fish and let it stand for 1/2 hour before using.

(From Hawaii Cookbook and Backyard Luau, Elizabeth Ahn Toupin, 1967)

Lau Lau from

Submitted by: May

Makes 4 servings
Prep Time: 30 Minutes
Cook Time: 4 Hours
Ready in: 4 Hours 30 Minutes

Ingredients:

1/2 pound salt butterfish, rinsed several times to remove excess salt
1/2 pound pork butt, cut into 1 inch cubes
4 boneless chicken thighs
1 tablespoon Hawaiian sea salt
8 leaves ti leaves
1 pound taro leaves

Directions:

1. Season fish, pork and chicken with Hawaiian sea salt. Place 2 ti leaves in an X on a flat surface for each of the 4 servings.
2. Place 1/4 of each of the fish, pork and chicken onto the center of 3 or 4 taro leaves. Wrap securely with the taro leaves, then place each wrap on a set of ti leaves. Tie the ends of the ti leaves together with a piece of string.
3. Place the bundles in a large steamer, and steam for 3 to 4 hours.

Aku Poki

Recipe By : "Ethnic Foods of Hawaii" by Ann Kondo Corum
Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

1 pound raw aku or ahi
Hawaiian salt -- to taste
1 pint limu manauea (ogo)
(No ogo in Korea, but thinly sliced kelp does well) 1 red chili pepper -- seeded

Cube raw fish into 1" squares. Add salt to taste. Clean limu well, rinsing in water several times. Chop limu into 1" pieces. Combine fish and limu and mix with hands. Add pepper. Chill until ready to serve.

TAKO POKE

Recipe excerpted from Catherine Enomoto's By Request in her August 1997 article on Tako Poke.

Presenting a trio of tako poke tastes
TAKO poke does not mean to jab with a Mexican-style sandwich made of tortillas. Tako is the Japanese word for octopus, and tako poke (pronounced POE-keh) refers to a Hawaiian delicacy made of octopus and condiments of limu (seaweed), Hawaiian sea salt, chiles and 'inamona (roasted kukui nut paste). Kehaulani Spencer-Boyd e-mailed, "I recently received a letter from a friend in San Francisco who is searching for the best tako poke recipe. Can you recommend a recipe that will 'broke the mout'? "

Three recipes follow -- one from Curt Okimoto, an entrant in last year's Sam Choy/Aloha Festivals poke contest, and two from the founder/namesake of the annual competition.

Okimoto, a 27-year-old diver, schoolteacher and photographer from Laie, suggests that poke preparers get fresh octopus at IGH (Independent Grocers of Hawaii) stores.

To prepare the fresh tako for cooking, he instructs: Turn the head of a fresh tako inside out, clean and rinse; then cut away the eyes and beak. Tenderize the tako by freezing, by lomilomi (massage) with Hawaiian salt, or by pounding with a dowel, 2-by-4 or other object.

"A secret of my mom is she would cut half a potato up and put it in a pot along with the tako as it boils," Okimoto says. "She claims the tako gets even more tender as it boils."

Sample more than 30 different kinds of poke at this year's Oahu preliminaries for the sixth annual Sam Choy Poke Festival. The event is open to the public at noon Saturday at the Hawaii Prince Hotel. Aloha Festivals ribbons will be on sale at the door for $5 each.

The Maui preliminary is noon Aug. 23 at Maui Prince Hotel, and the finals are 11 a.m. to 2:30 p.m. Sept. 21 at Hapuna Beach Prince Hotel on the Big Island. For information, call Gary Manago at 882-5464. Meanwhile, forgo the tortillas and wrap your tentacles around some tako poke.

Tako Poke

(From "The Choy of Cooking -- Sam Choy's Island Cuisine," Mutual Publishing, 1996, $35)

1 pound tako (octopus)
1 ripe medium-size tomato, chopped
1 cup chopped cucumber
1/2 cup chopped onion
3 tablespoons soy sauce
1 teaspoon sesame oil

1 Hawaiian red chile pepper, seeded and minced (or 1/2 teaspoon red chile pepper flakes)

To clean fresh octopus, turn head inside out and remove ink sac, innards and mouthparts; rinse. To tenderize fresh octopus, freeze, pound or lomi (massage).

To cook octopus, in a medium pot, bring enough water to cover octopus to a boil. Lower octopus into boiling water, return water to a rolling boil, then cook 2 or 3 minutes. Drain, plunge into cold water and slice into thin slices. In a bowl, combine all ingredients and mix well. Makes 8 servings, each 1/2 cup.

Korean-Style Tako Poke

(From "The Choy of Cooking")

2 pounds fresh ogo (edible seaweed)
1 pound tako (octopus)
1 Maui onion, diced
1/2 cup chopped green onion
1 cup rice vinegar
1/2 cup soy sauce
1/2 cup sugar
3 tablespoons roasted sesame seeds
2 tablespoons bottled Korean kochu jang (hot chile paste), available in Asian markets and the Asian section of supermarkets
1 teaspoon minced fresh ginger
2 cloves garlic, minced

Cut ogo in 2-inch lengths. Cook tako and slice. In a mixing bowl, combine all ingredients. Serve very cold at tailgate and backyard barbecues. Makes 6 servings, each 1/2 cup.

Oki's Tahitian-Style Tako Poke

(By Curt Okimoto of Laie; entry in 1996 Sam Choy/ Aloha Festivals poke contest)

1 pound tako (octopus)
1/2 cup water
1 can (12 ounces) coconut milk
3 slices (each 1/4 inch thick) fresh ginger
2 cups cucumber, cut in about 5/16-inch dice
1/2 cup Maui onion, sliced
1/2 cup green onion, chopped
1/4 cup ogo, chopped
2 teaspoons kukui nut oil
1/2 tablespoon Hawaiian salt
1 teaspoon dried chile pepper flakes or to taste, optional

Bring tako, the 1/2 cup water, coconut milk and ginger to a boil, reduce heat and simmer 15 minutes or until of desired firmness.

Discard coconut/ginger liquid. Slice tako into bite-size pieces and cool a few minutes. Add remaining ingredients. Makes 8 servings, each 1/2 cup.

For a more traditional poke: Omit coconut milk, and add 1 or 2 teaspoons sesame oil or to taste.

Soy Sauce Poke

Recipe By : The Electric Kitchen; Hawaiian Electric Co., Inc.

Serving Size : 6

Ingredient

1 pound ahi (yellowfin tuna) or aku (skipjack tuna) fillet
1 teaspoon sesame oil
1/4 cup onion -- chopped
1/4 cup green onions -- chopped
1/2 cup limu -- (seaweed), chopped
1/2 teaspoon ginger root -- minced

2 Hawaiian red peppers -- seeded & chopped

Preparation Method:

Cut fish into 1/2-inch cubes. In a bowl , combine fish with remaining ingredients; mix well. Chill before serving.

Excerpted from Recipes. This simple recipe for Korean-style codfish has become a standard on many plate lunches in Hawaii.

Taegu

Ingredients

2 pkg. codfish, shredded
3 T. sesame oil
3 T. honey
3 T. shoyu
2 T. sesame seeds
2 T. paprika
1 tsp. garlic salt
1/2 tsp. cayenne
1/2 tsp. MSG

Pour hot water over codfish and drain. Mix ingredients well in large bowl. Add codfish and mix well. Place in jar and refrigerate.

Chicken Long Rice

Recipe By : "Ethnic Foods of Hawaii" by Ann Kondo Corum
Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

1 chicken -- about 3 pounds
water
1/2 inch sliced ginger -- crushed
1 bundle long rice -- soaked to soften
salt -- to taste
3 stalks green onions

Place chicken in a large pot and cover with water. Add ginger and bring to a boil; lower heat and simmer about 45 minutes to an hour, or until meat falls away from the bones. Remove chicken from broth and discard bones. Return chicken to broth and add long rice. Simmer until about half of the broth is absorbed by the long rice. Season with salt and add green onions just before serving.

Oven Kalua Pig

Recipe By : n/a
Serving Size : 8 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

4 pounds pork butt
1 tablespoon garlic powder
2 tablespoons Hawaiian salt -- divided
3 1/2 ounces liquid smoke flavoring
5 1/2 cups water -- divided
1 pound pork skin
8 ti leaves
(None in Korea except on ornamental ti-leaf plants.)

Make several deep slashes around pork butt. Rub garlic powder and 1 tablespoon salt on pork. Pour on liquid smoke. Remove and discard most fat from pork skin. Add 1-1/2 cups water to roasting pan, then line with foil. Lay 4 of the ti leaves on foil. Place pork and skin on leaves. Cover with remaining leaves. Cover tightly with foil. Roast at 400-degrees for 1 hour. Lower temperature to 375-degrees and cook for 4-1/2 hours more or until pork is easy to shred. In large sauce pot bring the remaining 4 cups water to a boil. Add remaining salt. Shred pork and cut skin; add to boiling water. Cover and cook for 15 minutes.

Pork Hash

Pork Hash: Extracted from Aloha World "Ono Recipes."

I love pork hash and I couldn't find a recipe that suited my taste. Finally, I just added my own ingredients and came up with this. It really is easy to make.

1 lb ground pork
green onion - chopped
water chestnuts - diced
1 egg
chung-cho (salted turnip) - chopped
chinese parsley - couple sprigs chopped
3-4 Tbsp oyster sauce
3-4 Tbsp shoyu
won tun wrappers

Add all ingredients together except the wrappers. Do not mix too long, just get ingredients combined. Add one tablespoon of filling to center of each wrapper and bring edges up, forming a cup. Coat bottom and sides with a little vegetable oil so they don't stick to steaming pan. Place in pan and steam for about 30-45 minutes. I use my rice cooker to steam the pork hash.

Nancy
Aiea, now Las Vegas, NV

Corn Beef and Cabbage

Ingredients:

1 can Corned Beef
1-2 tbsp peanut oil
1 medium head cabbage, cut into fine slivers
1 Maui onion, sliced thin (here in Georgia I use da kine Vidalia onion)
shoyu to taste
sticky white rice

This is really easy, & quick. Put oil into hot wok (get wok hot first--stuff won't stick then) Stir fry the meat--right out of the can--breaking up into small pieces. Add onion--stir a couple minutes. Then add the cabbage. Cook only til it is still crisp, but is tender. Can add the shoyu before you add the cabbage, or can add at the table to each taste. Ono!

Submitted by: Kina.

LAZY KANAKA NOTE: I use the same basic recipe, but I cook the onions with oil till clear. Then I throw in one cup water and then add the corned beef. Then I add the cabbage and let it "cook down" -- until the broth is thick. I use a wooden spoon for my "1-2-3" measurement. Add 1 spoonful of corn syrup (or 1 tbsp sugar); 2 spoonfuls of rice vinegar; 3 spoonfuls of shoyu. Pepper to taste. Sometimes I add one egg to the side of the pan and let the egg boil in the broth until hard. At the end I add a little catsup (not too much) to brighten the broth. I allow the mixture to cool for about ten minutes to let the broth be soaked up by the cabbage. Serve with rice.

SPAM Musubi

Submitted by: Baron Fujimoto [This was written in response to a thread in alt.culture.hawaii years ago when folks were asking about how to make spam musubi and I was thinking, "chee, not exactly rocket science..."]

Try:

cook rice (da sticky kine),
make 'em into one spam shaped block about 1"-2" high,
t'row one slice fried spam on top, and wrap da buggah wit' nori.
Da only hints I can 'tink of is,
try wet yo' hands and put little bit salt on top when you stay making da musubi shape wit' da hot rice, and toas' da nori little bit first.

Hints from uddah peepo':

Use da spam can and use fo mold for da rice.
Den da slice of spam goin' fit perfect on top.
If you can fin' furikake out dea, mix it in da rice firs.

Shrimp Tempura

From Local Kine Recipes. Submitted by: Residential Services Division of the Hawaiian Electric Company.

Ingredients:

2 lb medium shrimp
deep fat for frying
1 cup flour
1 cup cornstarch
1/4 teaspoon monosodium glutamate
1/4 teaspoon salt
1 egg yolk, slightly beaten
1 tablespoon sherry
1 cup cold water
flour

Procedure:

Shell and clean shrimp leaving tails on. Lightly slash underside diagonally. Heat deep fat to 365 degrees F. Sift the one cup flour with constarch and seasonings. Combine egg yolk, sherry and water; stir into flour mixture. Sip shrimp in flour, then batter, and fry until lightly browned. Drain and serve immediately. Makes three dozen.

NOTE: The de-veined shrimp in the commissary is easier for me. It costs more, but it saves the hassles of cleaning. Also we use the ready-mix tempura packets found in any corner Korean supermarket. This saves all that mixing and sifting...and leaves out the need for flour and cooking sherry.

We mix the tempura flour with eggs per packet instructions. Dip the shrimp in the batter. Then we dump it into the "Fry Daddy" deep fryer. When the shrimp floats to the top, it's done. We scoop it out with a little metal net scoop and lay it on paper towels to soak up the excess oil.

Remember that if you are deep-frying both shrimp and veggies (sweet potato slices or string beans & carrots), do the veggies FIRST. The shrimp leaves a slight "fishy" taste in the oil. -- Kalani

Vegetable Tempura

2 sweet potatoes
1 pkg string beans
2 carrots
Oil for deep-frier
Tempura ready-mix batter
Salt

Procedure:

1. Mix tempura ready-mix batter according to instructions. (NOTE: If you want to do it the hard way from scratch, refer to Shrimp Tempura recipe.)

2. SWEET POTATOES: Slice sweet potatoes into 1/4 inch thicknesses and sprinkle with salt. Mix tempura ready-mix flour as directed. Dip sweet potatoes into tempura batter and deep-fry in 325 degree oil in a deep fryer (Fry Daddy). When the potato floats to the top it is done. Drain on paper towels and serve immediately.

3. STRING BEAN AND CARROT FRITTERS: Clean string beans by removing spine "string" and cut off ends. Slice string beans diagonally into 2 inch pieces. Peel carrots and cut into pieces 2 inches long and the thickness of a finger. Parboil string beans and carrots to soften. (NOTE: Easier way is to put into microwave for 2 minutes on high power.) Sprinkle with salt. Place pieces into tempura batter. Deep-fry the vegetable "fritters" in 325 degree oil in a deep fryer (Fry Daddy). When the "fritters" float to the top, they are done. Drain on paper towels and serve immediately.

NOTE: Korean sweet potatoes can be served in two ways. The first is to sprinkle sugar on them while still hot. The second is to serve with a vinegar-soysauce-pine nut powder mix.

Remember that if you are deep-frying both shrimp and veggies (sweet potato slices or string beans & carrots), do the veggies FIRST. The shrimp leaves a slight "fishy" taste in the oil. -- Kalani

YAKISOBA

Yakisoba: This recipe extracted from Aloha World.

This recipe was used many times when we were homesick for noodles at the Woodbury College dormitory where they only served us haole kine food and when we still hungry for some local food. Recipe was given to me by my mom, Emily who acquired it from our neighbors way back when.

4 pkgs (2 ozs. ea.) yakisoba noodles or chinese egg noodles
Chopped cabbage
Bean Sprouts
Thinly-sliced meat, seafood, or your choice of other ingredients
Yakisoba sauce
1 Tbsp. vegetable oil

Sauce

1-1/2 tsp. crushed garlic (about 3 cloves)
1 Tbsp. peeled and grated fresh ginger root
1/2 cup water
1 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup sugar
2 Tbsps. lemon juice

Thickener

1 Tbsp. cornstarch
2 Tbsp. water
2 Tbsp. chopped cilantro
4-6 sprigs cilantro for garnish

Make sauce ahead by combining all ingredients. Sauce will store up to 2 weeks. Heat a frying pan and fry meat, seafood, or other ingredients with oil, stirring occasionally. Add yakisoba noodle and fry, stirring occasionally. Added chopped cabbage and bean sprouts and fry until cabbage is cooked. Put yakisoba sauce and mix. (As much as you like) Serve with finely chopped seawood, chopped green onions, chopped cilantro (optional). Garnish with cilantro sprigs.

Margie
mlsalazar@west.raytheon.com
Kaimuki, now El Segundo, CA
Wen grad Kaimuki

NOTE: Most commissaries have the packages of Yakisoba dried noodles on the shelves. If you follow the directions on the packages, the taste is very starchy. It needs to be doctored up using the recipe above -- or by using your own imagination. For the dodo cooks, "cilantro" is Chinese parsley.

SHOYU CHICKEN

From bruddah wrote this recipe for Shoyu Chicken

1 large tray chicken thighs
1 cup shoyu
1 cup brown sugar
2 cans cream of mushroom
onion(how many you like?)
ginger(you decide!)

Boil chicken to brown.
Combine the rest of ingredients into a medium to large pot and stir over medium heat.
Drain chicken and put into pot with the sauce.
Cook for ten-fifteen minutes or until fully cooked.
Eat and enjoy!

SITE NOTE: Most of the schools just use the simple shoyu chicken by marinating the chicken in light soy sauce with ginger and brown sugar for a minimum 3 hours. It's really simple to make. Cook over charcoal grill and baste with marinate sauce. Chicken will be very dark. If you want a sauce over chicken, use the marinating sauce by bringing it to boil. The brown sugar will turn it into a syrup. Go heavy on the onions and grated ginger. (Use tin foil under the tray for the chicken as cleanup of the sugar syrup can be a real pain.)

I'm lazy so after marinating I pour marinating sauce into a pot and bring to a boil then cool. Don't over cook. At the same time, I bake chicken in a glass dish until I get a crispy skin and then I pop the dish into the microwave oven for five minutes more to ensure inside is all cooked to the bone. I pour the sauce back over the chicken.

ARTICHOKE CHICKEN

From Joyce Omer Segaloff in Belize who has a ton of recipes. She and her husband, Lou, are retired there. (NOTE: The trick is to pound the chicken to allow the flavor to permeate the meat. I'm lazy so I simply semi-thaw the boneless chicken breasts in the microwave; then pound them with my meat mallet. If you fully thaw, use the wax paper method as water from chicken splashes. Experiment with the Parmesan Cheese and other green vegetables of your choice but Joyce's Parmesan cheese and mayonaise is a winner. Commissary stocks minced garlic in bottles which is easier to use -- one tablespoon for 2 cloves. Can be done in smaller portions in the small countertop convection ovens.)

4 boneless, skinless chicken breast halves;
1 (14-oz. Can water-packed artichokes, drained and coarsely chopped;
¾ c grated Parmesan cheese;
¾ C mayonnaise;
2 cloves crushed garlic;
cooking spray

Preheat oven to 425 degrees.

Place chicken breasts between two layers of waxed paper and pound for ten seconds each. Place in a single layer in a casserole (9x13”) sprayed with cooking spray. Overlap if necessary.

Combine the other ingredients and spread evenly over chicken, coating completely. Bake uncovered for 20 minutes, or until brown and bubbly.

SASHIMI DIP (WASABI SAUCE)
: All the ingredients including Mirin (rice vinegar) are available in the Korean market.

Sashimi Dip : Wasabi must be made into a thick paste with water first; 1/4 cup wasabi to 2 cups shoyu (this is the sashimi dip).

Sauce for fish : Wasabi must be made into a thick paste with water first. The sauce is 4 parts shoyu (soy sauce), 1 part mirin, 1 part lime juice and wasabi to taste.

TEPPAN YAKI: GRILLED MEAT
: The following is a recipe from the Mitsubishi Corporation in their Japanese Recipe Section .

Grilled Meat
(Teppan Yaki)

One pound cubed beef
One dozen large shrimp
One large sliced onion
Two bell peppers, cut into cubes
Two medium sliced zucchini
One dozen mushrooms, cut in half
Cooking oil

Using a griddle, or an outdoor barbecue, grill well-oiled beef, shrimp and vegetables until just done. Sprinkle on salt and pepper with a flourish. Eat with the following dipping sauce:

Dipping Sauce

One cup soy sauce
Half cup rice vinegar
Half teaspoon grated ginger root
One cup grated daikon (Japanese radish)
Three tablespoons white toasted sesame seeds

Mix all ingredients. Pour in individual cups. Dip as you wish.

BASIC LOCAL-STYLE TERIYAKI SAUCE

Excerpted from Aloha World Recipes. Kahekili wrote, "I used to work part time at Shiro's Waimalu while in High School. This was the recipe we used there. Since restaurants try to make mass quantities economically, this was their recipe. (Sorry, Shiro)"

1 cup shoyu (Aloha, Diamond, Kikkoman, La Choy or Chung King)
1 cup sugar
grated ginger to taste
minced garlic (prepared or fresh) to taste
green onions

Mix shoyu and sugar over low heat just to dissolve sugar. Remove from heat and add remaining ingredients. Thats it! You can add beef, pork or chicken and marinate for a minimum of overnight, then either pulehu over a grill or pan fry.....

Kahekili
Pearl City, now San Diego, CA
Wen grad Pearl City c/o '79

TERIYAKI SPARERIBS : The following is a recipe from the Mitsubishi Corporation in their Japanese Recipe Section .

Teriyaki Spareribs

Three pounds pork spareribs
Half cup soy sauce
Half cup brown sugar
Half cup ketchup
Three tablespoons honey
One teaspoon garlic salt
Two teaspoons grated ginger root

Boil spareribs in large covered pot over low heat for half an hour. Drain. Combine rest of ingredients. Marinate spareribs overnight. Grill over charcoal or cook in broiler until nicely browned -- be careful, for they brown quickly. Serve and eat.

BEEF TERIYAKI : The following is a recipe from The following is a recipe excerpted from Aloha World .

Beef Teriyaki (Hawaiian style)

Beef Teriyaki 3 to 4 pounds of beef

SAUCE:
3/4 cup shoyu
3/4 cup sugar
2 Tbsp sherry
1 Tbsp sesame seed oil
1 Tbsp sesame seeds
1/2 tsp MSG
1 clove garlic, minced
1 1/2 inch piece ginger,crushed

Mix all ingredients. Soak beef 4 hours or overnight in sauce. Bake in shallow pan. Turn pieces over and marinate with sauce. Ten minutes before turning heat off, pour rest of shoyu mixture. Serve with chopped green onions and chinese parsley.

Bake 325 degrees for 1 hour or less depending on how well you like your meat. Medium is best.

TERIYAKI STEAK : The following is a recipe from the Everyday Cook Recipes .

Teriyaki Steak
Ingredients

1/4 cup soy sauce
2 tablespoons orange juice
1 tablespoon molasses
1 1/2 teaspoons of grated ginger or 1/2 teaspoon ground ginger
1 teaspoon dry mustard
1 clove minced garlic
1 pound boneless sirloin steak, about 1 inch thick

Directions

In a small bowl, combine soy sauce, orange juice, molasses, ginger, mustard, and garlic. Place the steak in a glass dish or plastic bag and pour the marinade over so that the steak is completely coated. Marinate steak for 6 to 24 hours, turning occasionally.

After the steak has marinated, prepare grill. Grill the steak to your liking; let rest for at least 5 to 10 minutes before slicing.

Kalani's Note: The simple recipe from Chef Sam Choy for Teriyaki Steak is as follows: "Choose a steak of your choice (Rib eye, NY strip etc), salt and pepper steak, and fry to desired doneness. Once steak is done to your liking cut steak into strips and season with a Teriyaki sauce of your choice." (Teriyaki Sauce recipe from the Mitsubishi Corporation: 1/2 cup soy sauce; 1/2 cup brown sugar; 1/2 cup ketchup; 3 tsp honey; 1 tsp garlic salt; 2 tsp ginger powder)

BROILED BEEF : The following is a recipe from the Mitsubishi Corporation in their Japanese Recipe Section .

Broiled Beef
(Yakiniku)

Two pounds of cubed beef
Half head sliced cabbage
Half a dozen scallions, cut into half inch slices
One large sweet potato, peeled and cut into slices
Two bell peppers, quartered
Lots of small mushrooms
Two tablespoons sesame seeds
One teaspoon hot red pepper
One teaspoon minced garlic
One half cup soy sauce
One quarter cup sugar
One teaspoon rice vinegar

Combine sesame seeds, pepper, garlic, soy sauce, sugar and rice vinegar into a marinade. Marinate meat for one hour. Cook over charcoal, on a griddle or under a broiler. Dip veggies in marinade and grill. Serve immediately.

SWORDFISH TERIYAKI : The following is a recipe from the Mitsubishi Corporation in their Japanese Recipe Section . Frozen swordfish steaks are available in most Commissary freezer sections. On the economy, no such luck for swordfish steaks, but substitute any slab of white flesh fish.

Swordfish Teriyaki

Four swordfish steaks
Six tablespoons soy sauce
One quarter cup mirin (sweet rice wine)

Combine soy sauce and mirin, marinate fish in mixture for half an hour. Save marinade. Either broil fish, or cook on outdoor barbecue for about five minutes on each side. (Be careful not to overcook.) Reduce marinade in sauce pan. Brush on steaks. Serve.

SUKIYAKI : The following is a recipe from the Mitsubishi Corporation in their Japanese Recipe Section . See Ichiban Dashi for dashi (clear soup broth) recipe.

Sukiyaki

Two pounds thinly sliced beef
A bunch green onions, cut into one inch sections
Half pound shirataki (yam noodles), fresh or canned, briefly boiled
Dozen mushrooms
Two tofu cakes, cut into cubes
One can bamboo shoots, sliced

Sauce

One cup dashi
One cup soy sauce
One cup sake
Half cup sugar

Combine sauce ingredients in pan, bring to a boil, set aside. On a well-oiled griddle, cook beef and green onions, moistened with sauce. As they cook, add other ingredients, slowly heating without overcooking. Serve with rice.

NOODLE SOUPS

KITSUNE UDON : The following is a recipe from Bob and Angie Recipe . All the ingredients are available in the Korean stores. "Usukuchi soy sauce" can subbed with any of Korean varieties or Kikkoman soysauce. Mirin is rice vinegar. The aburage is sold in Korea as the triangle pieces used to make the "inari sushi" (cone sushi). The Korean store aburage (for making "inari sushi") is already cut into triangles and already sweetened with corn syrup and vinegar.) (NOTE: The instructions are only for aburage packed in oil applies only to the small cans of aburage packed in oil bought in Commissary.

Udon (thick noodles) is found in any Korean market in small packages. Niban dashi (second boiled) refers to the soup base that uses recycled kelp and seasoning from ichiban dashi (first boiled) broth. See Ichiban Dashi for broth recipe.

There are four standard sizes of the noodles, but in Korea there are usually only three sizes in the store cases, large udon, medium and thin somen size. Note: Kitsune means fox. People believed foxes have supernational power and like aburage.

Kitsune Udon

Ingredients: (for 4 servings)

4 packs of udon noodles, 6 cups of ichiban-dashi, 1 teaspoon sugar, 1 Tablespoon mirin, 1/2 cup usukuchi (lightly flavored ) soy sauce, Kitsune (cooked abrage; 4 pieces of aburage, niban-dashi, 3 Tablespoons sugar, 4 Tablespoons usukuchi soy sauce), 1 green onion. Men tsuyu

Preparation:

Noodle's soup (men tsuyu)

1. Heat up ichban-dashi. Add sugar, mirin, soysauce.
2. Turn off gas before it comes to a boil.

Cooking aburage

1. Cut in half
2. To remove oil, place aburage in scalding water.
3. In a different pot add sugar to niban-dashi. Add aburage.
4. After flavor seeps in, add soysauce and heat up for 3-4 minutes.
5. Turn off gas. Allow flavor to seep in further.

Yakumi (Topping)

1. Thinly slice green onion. Soak in water, then dry.

How to Make:

1. Boil udon and drain.
With partially cooked udon boil in hot water to heat up.
With dry udon add noodles slowly to boiling water. Bring to boil again and add 1 cup water. Boil 10-15 minutes. Add 1/2 water, bring to a boil again. Drain noodles.
2. Save leftover noodle water to warm serving bowls.
3. Put noodles in empty warmed bowls. Add aburage then heated up soup (tsuyu)
4. Garnish with sliced green onion.

Ichiban Dashi (1st dashi) Recipe:

Ingredients:
10 cm square of konbu (10g dried kelp), 10-20 g dried katsuobushi, 5 cups of water.

1. Wipe surface of kelp, removing dirt and sand by slightly damp kitchen towel.
2. Place water and kelp into pot, heat them on middle (rather low) flame.
3. Remove kelp when kelp comes up on surface. If you boil dashi, it becomes slimy and murky.
4. Just before it comes to a boil add katsuobushi at once, after 10 seconds turn off flame.
5. Prepare strainer covered with thin cloth on top.
6. When katsuobushi are sinking down place it on the strainer. Reuse the ingredients for 2nd dashi (niban dashi).

NOTE: Japanese "konbu" is the same as Korean "tashima." "Katsuobushi" are dried bonito flakes. Kezuribushi are finely shaved flakes used in dashijiru and as a topping. Flake size varies, depending on dish. These flakes are made from smoked blocks (sanmaioroshi) of bonito fish, There are lower quality flakes made from saba or sanma. The Korean's substitute a small sardine-sized dried fish called "myulchi" instead of the "katsuobushi."

KOREAN-STYLE UDON : The following is a simple Udon recipe we use in our home. All the ingredients are available in the Korean stores. The Korean udon noodles are raw and coated with rice flour to prevent the noodles from sticking together so they need to be drained after boiling. Korean soysauce is used that tastes slightly stronger than the Kikkoman or Japanese varieties. No rice vinegar or sugar is used in the Korean Udon. Instead of sweetened aburage, there are packages of "fried fishcake" with the tubular shaped and flat varieties that we use. There are also flat sheets of unsweetened aburage that can be cut to size if desired. If you wish to add the kamaboko (pink fishcake) for color, it is available in the Korean stores as well.

Udon (medium-size noodles) is found in any Korean market in small packages. Note that a "pack" in the recipe is a roll of noodles which is equivalent to one serving. (NOTE: The Japanese variety of thick noodles is available in the Korean market, but we prefer the thinner noodles.) The soup broth is made of kelp (tashima) and small sardine-sized dried fish (myulchi).

Serve with a side dish of bite-size pieces of raw onions and daikon (pickled turnips). Add a dollop of thick soysauce paste. If not soysauce paste not available, season the udon with Korean soysauce to taste.

The variety of fast-food udon served by restaurants is different from our home-style Udon recipe in that the restaurants use chopped up squid tentacles and large amounts of rough-cut onions, green onions and grated carrots. Usually seasonal, small clams are also added for flavoring. Most Chinese restaurant varieties have "pepeao" (ear fungus) for seasoning. In Korea, there is a distinct flavor difference in the soup broth between the Chinese restaurant Udon and the Korean restaurant Udon. My tastes prefer the Chinese restaurant -- and there is one restaurant I've gone to for years which makes an Udon that tastes like Saimin (except for the squid tentacles).

In Korea, it is much cheaper to order this, than to try to prepare it oneself. Cost is about 3,000 won ($2.50) with daikon and raw onion side-dish (with a dollop of thick soysauce paste). If you wish to attempt to make seafood udon from scratch, go to Tako (octopus) Poke for preparation instructions for octopus/squid. Mussels are seasonal and available in most Korean markets in small packages. Mussels are cooked when the shells open up. If the shells do not open after boiling, be suspicious of the freshness.

The soup broth is basically the same as below made from 10 cm kelp squares (Korean tashima or Japanese konbu) and small sardine-sized dried fish (myulchi). Most restaurants make their own noodles which vary from medium to thin thicknesses. Japanese restaurants in Korea make the Japanese version of Udon using thick noodles, but to me, it seems to be much blander in taste than the variety found at the Tokyo train stations.
Korean Udon
Ingredients: (for 4 servings)

4 packs of udon noodles, 6 cups of fish-soup stock, 1/2 cup Korean soy sauce, 2 packs of fried fishcake, 1 clove garlic (minced), 1 thinly-sliced onion, 1 stalk green onion (including white stem).

Preparation:

Noodle soup-stock

1. Heat up 6 cups of water. Add two or three 2" pieces of kelp (tashima) and four or five dried myulchi (fish). Add 1/2 cup Korean soysauce.
2. Turn off gas before it comes to a boil.
3. Strain the kelp and fish from the stock.

How to Make:

1. Add udon to a pot of water and bring water to a boil. Drain.
2. Add the drained noodles to the soup-stock and add the fried fishcake. Add thinly-sliced onion and minced garlic. Bring the stock to a boil.
3. Add the green onions last and remove from heat.
4. Optional: Add thinly sliced kamaboko (pink fishcake) for color and thinly sliced egg strips for topping.

HOME-STYLE JAMPONG & TTOKBOKKI : "Jampong" means "mixed together" so it can have any variation of ingredients.

The "jampong" noodle dish ingredients from the fast-food restaurants in our area is identical to the Korean-style "Udon" noodles dishes -- minus the watery broth and the addition of large dollops of gochujang (pepper paste) to give the whole dish an even red color -- and a spicy hot flavor. The broth is the consistency of a stew. The ingredients are the same as Udon with chopped up squid tentacles and large amounts of onions, green onions and grated carrots. Small clams are added for flavor, but it is seasonal. Sometimes small opai (salad) shrimp are added but again it depends on the restaurant. The jampong/udon from Chinese restaurants have "pepeao" (ear fungus) for seasoning.

There is very little broth to "jampong" making it less of a soup and more like a stew with udon noodles. In Korea, it is much cheaper to order "jampong" than to try to prepare it oneself. Not worth the effort to shop for squid and mussels and then prepare it for only a few people. Cost is about 3,000 won ($2.50) with daikon side-dish. If you wish to attempt to make seafood jampong from scratch, go to Tako (octopus) Poke for preparation instructions for octopus/squid. Mussels are seasonal and available in most Korean markets in small packages. Mussels are cooked when the shells open up. If the shells do not open after boiling, be suspicious of the freshness.

From what I've been told, some Korean restaurants stateside serve a soup dish very similar to this also called "jampong." The respondents state that it is a "soup" meaning that the broth has been retained. However, an article from Baltimore City said, "Jampong is a garlicky, spicy seafood stew full of noodles and tentacles (octopus), along with mussels, shrimp."

The following is a simple home-style "jampong" recipe we use in our home. We do not make this as a main dish, but rather as a side dish. To others this may be a special dish, but we look at it as a "refrigerator cleaner-upper" dish. Vegetables are basically what you have left over in the fridge. Cabbage, bean sprouts, or anything. One can use udon noodles or aburage (fried fishcake) in this dish. The soup broth is made from kelp squares (Korean "tashima"/Japanese "konbu") and small sardine-sized dried fish (myulchi) and very simple to make.

All the main ingredients are available in the Korean stores. We prefer the medium-size udon noodles found in any Korean market in small packages, instead of the thick Japanese-style noodles. The Korean udon noodles are raw and coated with rice flour to prevent the noodles from sticking together so they need to be drained after boiling. Note that a "pack" is a roll of noodles which is equivalent to one serving.

My daughter prefers rice cake (ttok) instead of udon noodles in a dish called "ttokbokki" as a snack. Use the same broth recipe below, but leave off the noodles or aburage. Add about two tablespoons of sugar (or to taste) along with the gochu paste. "Ttok" -- in chalk-size pieces -- is boiled in the mixture until soft and rubbery. This dish is very popular as a fast-food for youngsters costing about 500 won (40 cents) for a dish. The rice cake can be bought in any Korean market.
Home-style Jampong
Ingredients: (for 4 serving)

6 cups of fish soup-stock, 4 tablespoons gochujang (pepper paste), 1/2 cup Korean soy sauce, 1 clove garlic (minced), 1 stalk green onion (including white stem). (OPTIONAL: 4 packs of udon noodles OR 4 packages variety mix of fried fishcake (unseasoned aburage).)

Preparation:

Soup-stock

1. Heat up 6 cups of water. Add three or four 2" pieces of kelp (tashima) and four or five dried myulchi (fish). Add 1/2 cup Korean soysauce.
2. Turn off gas before it comes to a boil.
3. Strain the kelp and fish from the stock.

How to Make:

1. Add 4 packs of udon noodles to a pot of water and bring water to a boil. Drain.
2. Add the drained noodles (AND/OR fried fishcake) to the soup-stock. Add thinly-sliced onion, green onions and minced garlic. (OPTIONAL: Add additional vegetables of choice.) Bring the stock to a boil and then reduce heat.
3. Add two large dollops of gochujang (pepper paste) -- approximately four tablespoons -- and stir well. Add more gochujang to taste. The broth should be thick to almost a stew-like consistency. Allow to simmer for ten minutes and serve.

LEFT-OVER VEGETABLE JAMPONG: Ingredients: 4 cups thinly sliced cabbage (Chinese wombak cabbage or head cabbage), 1 onion (halved then thin-sliced), 2 packages yellow bean sprouts, 1 cup grated carrots, 4 cups soup-stock. Optional: 1 cup finely slice beef or chicken.

Best cooked in a wok over a portable gas burner at the table. Chop cabbage into thin pieces. Bean sprouts need no preparation except washing. Thin slice one onion. Grate carrots. Add all vegetables at the same time to the broth in a heap. (OPTIONAL: Add 1 cup finely sliced pieces of beef or chicken.) Bring broth to a boil and mix the ingredients well. Allow the bottom layer to cook first, then turn over. The vegetables will "melt" as they cook. After the vegetables have "melted," add two large dollops of gochujang (pepper paste) and stir well. The broth should be thinner (more like a soup) than other "jampong" variations because the vegetable flavors are blended in the broth. (The broth is the best part of this dish.) If too thick, add more soup-stock (or water) to thin. Allow to simmer for ten minutes and serve.

TTOKBOKKI: Ingredients: 2 small packages of "ttok" (rice cake), 1 onion rough cut, 1 green onion rough cut (including white stem), 4 cups soup-stock.

Best cooked in a sauce pan. For "ttokbokki" (rice cake recipe) in place of noodles, cut the pieces of "ttok" (rice cake) into chalk-size pieces (about 4 cups). Rough cut one round onion and a large-stalk of green onion for this recipe. Bring the broth to boil and add the ttok, onion and green onions. Lower heat and stir. Simmer until the "ttok" is soft and rubbery and onions clear. Add two large dollops of gochujang (pepper paste) -- about four tablespoons. Add two tablespoons of sugar. Stir until all ingredients coated. Allow mixture to simmer for ten minutes. Add more gochujang or sugar to desired taste and consistency and serve. The broth should be thick to almost a stew-like consistency. (NOTE: My daughter uses cornstarch/water to thicken and KOREAN rice/corn syrup to sweeten.) (SEE Ddukbokhee (Spicy Rice Cake) for Ttokbokki in pepper sauce and Dduk Mandoo Gook (Rice Cake Dumpling Soup) for Ttok and Mandu soup.) .)

SOMEN : The following is a recipe from Bob and Angie Recipe . All the ingredients are available in the Korean stores, EXCEPT the Japanese seasonings (shiso (oba) & myoga (myogare). They may be available in the Korean open market, but you'd have to know what you're looking for -- which I don't. Hawaiians are used to the taste of "shiso" which reacts with the acids in ginger making the red ginger that Hawaiian tastes like. However, in Korea this seasoning seems to be rare. Myoga is a seasoning vegetable used extensively in Japanese cooking, but in our area of Korea its use is rare. Katsuobushi flakes are dried bonita flakes found in the Commissary. See Ichiban Dashi for broth recipe. Mirin is white rice wine vinegar. Other ingredients available in any Korean market.

SOMEN <