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MOCHIKO CHICKEN AHI LOCO MOCO

BROADCAST DATE:   January 28, 2001

MOCHIKO CHICKEN
From the Kitchen of: Chef Ross Okuhara of Sugoi Bento

1/2 c. cornstarch
1/2 c. mochiko rice flour
1/2 c. sugar
3/4 c. shoyu
3 eggs
2 lbs. boneless skinless chicken thighs

Mix ingredients and marinate chicken at least 3 hours before cooking.  Heat pan with oil and fry chicken, turning to brown evenly.

AHI LOCO MOCO
From the Kitchen of:  Chef Ross Okuhara of Sugoi Bento

6 oz. Ahi filet

Batter
1 c. flour
1 c. cornstarch
1 egg yolk
1 1/2 c. ice water
Cover ahi filet in batter.  Heat pan with oil and fry ahi for about 2-3 minutes.

Teri Sauce
1/2 c. shoyu
1/2 c. sugar
3 slices of ginger
Brush ahi fillet with teri sauce.  Add egg over ahi and cover with brown gravy of your choice.