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Oyako Don (Chicken and Egg Bowl) Seared Ahi/Tempura Shrimp Roll

BROADCAST DATE:   December 2, 2001

 


From the Kitchen of: Chef Nobuyuki Atsumi of Imari Restaurant of the Hilton Waikoloa Village on the Big Island

 

Oyako Don (Chicken and Egg Bowl)

 

1/4 lb. chicken breast or thigh
1/4 c. onion, sliced
2 oz. donburi sauce
1/4 c. green onion, julienne
1 egg, beaten
1 bowl steamed rice

1.  Cook chicken and onion with sauce until it boils.  Simmer for a while.
2.  When chicken is cooked, add green onion and pour beaten egg over it.  Cook to desired doneness.
3.  Serve over rice.

From the Kitchen of: Chef Nobuyuki Atsumi of Imari Restaurant of the Hilton Waikoloa Village on the Big Island
 

Seared Ahi/Tempura Shrimp Roll

 
Sushi Rice
4 oz. sushi rice
1/2 sheet nori seaweed
2 pcs. ebi tempura
1/2 oz. Mayonnaise

Seared Ahi
1 pc. ahi block
1 tsp. chili pepper
1 tsp. Hawaiian coarse salt
1 Tbs. onion, sliced
1 pinch bonito flakes
wasabi
ginger

Tempura Batter
1 c. cold water with egg yolk
1 c. tempura flour

1.  Make seared ahi first.  Chill and slice thin.
2.  Make tempura shrimp.
3.  Make tempura roll and put ahi on top of roll.  Slice it.
4.  Garnish with dried bonito.  Plate and serve with sliced onion.