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Ahi Poke Musubi with King Crab Namasu Warm Salad of Cajun Spiced Ahi, Waimanalo Valley Summer Greens, Fresh Big Island Hearts of Palm, Sweet Kahuku Watermelon Salsa

BROADCAST DATE: 07/07/02

Ahi Poke Musubi with King Crab Namasu
From the Kitchen of:
Chef Wayne Hirabayashi of
Hoku's Restaurant, Kahala Mandarin Oriental

    Plate Composition
    1 pc. ahi musubi
    3 Tbs. crab namasu
    2 oz. baby romaine leaves
    1 Tbs. ponzu mayonnaise
    To Assemble
    1. Cut the ahi musubi in half or in 4 pcs.
    2. Place 3 baby romaine leaves equally spaced apart in a circle.
    3. Place the crab namasu in center of leaves.
    4. Using a squirt bottle, drizzle ponsu mayonnaise around plate.
    5. Place cut musubi pieces in between leaves.
    6. Serve.
    Ingredients for the Musubi
    1/2 c. sushi rice
    2 Tbs. ahi poke
    2 Tbs. furikake
    2 c. vegetable oil for frying
    1. Place plastic wrap on metal cups.
    2. Spread 1/4 c. of sushi rice on bottom of plastic rap and spread evenly, about 2" thick.
    3. Place 1 Tbs. of ahi poke in center of rice and cover poke with remaining rice.
    4. Form a ball using plastic wrap and bind rice to crate a well-packed rice ball (musubi).
    5. Coat with furikake and deep fry just before serving.
    Ingredients for the Poke
    2 Tbs. medium dice ahi
    1/2 Tbs. fine chopped green onion
    1/2 Tbs. Maui onion finely sliced
    1/2 Tbs. ogo rough chop
    sesame oil to taste
    Hawaiian salt to taste
    chili water to taste
    kukui nut oil to taste
    1. Combine all ingredients and mix well.
    2. Adjust seasonings according to your taste
    Ingredients for the Crab Namasu
    2 Tbsp. Japanese cucumber, seeds removed, sliced 1/4" cut,
    lightly salted for 1 hour and drained
    1 Tbsp. daikon, sliced 1/4" cut, almost same size as cucumber
    1/2 Tbsp. green onion
    1 Tbsp. King crab meat, picked thru and squeezed of excessive liquid.
    Keep chunky.
    2 Tbsp. namasu marinate
    salt to taste
    1. Combine all ingredients, mix well and serve.
    Ingredients for the Crab-Ogo Namasu Marinate
    1 3/4 c. rice vinegar
    3/4 c. sugar - to taste
    1 Tbsp. ginger, finely chopped
    salt, to taste
    1. Combine all ingredients in bowl and mix well.
    2. Reserve till needed.
    Ingredients for the Sushi Su (Vinegar)
    1/4 c. rice vinegar (Japanese)
    3 Tbsp sugar
    1 1/2 tsp. salt
    1. Combine all ingredients in saucepan, warm up over low heat until sugar dissolves.
    2. Remove from heat and allow to cool.


Warm Salad of Cajun Spiced Ahi, Waimanalo Valley Summer Greens, Fresh Big Island Hearts of Palm,
Sweet Kahuku Watermelon Salsa
From the Kitchen of:
Chef Wayne Hirabayashi of
Hoku's Restaurant, Kahala Mandarin Oriental

    20 oz. grade A ahi- 5 oz cut per person
    1/2 lb.(or 8 oz.) Nalo Greens
    1/2 cup champagne vinaigrette
    1 cup watermelon, small diced, no seeds
    1 Tbsp Anaheim chilis, small diced, no seeds
    1 Tbsp red bell peppers, small diced, no seeds
    1 Tbsp yellow bell peppers, small diced, no seeds
    1 Tbsp green bell peppers, small diced, no seeds
    1/2 cup Maui onion, small diced
    1/2 cup virgin olive oil, for sauteing fish and salsa
    2 pcs limes for juice
    2 Tbsp cilantro, roughly chopped
    1/2 cup green onions, finely chopped
    Kosher salt to taste
    Fresh ground white pepper to taste
    2 pcs garlic cloves
    4 Tbsp Cajun powder
    Green tabasco to taste

    Combine watermelon, peppers, Maui onion, olive oil, cilantro, green onion. Mix well then adjust seasonings with lime juice, salt, pepper and tabasco. Keep refrigerated until needed.
    Dust ahi filet lightly and sear in hot pan with olive oil and garlic cloves.
    While fish is cooking, toss Nalo greens with champagne vinaigrette lightly and place greens in center of plate. Garnish with watermelon salsa around greens and shave fresh hearts of palm over. Serve.