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Shrimp Shichimi Kushiyaki Chinese Chicken Salad Pokechos

BROADCAST DATE: 07/20/03
From the Kitchen of:
Owner & Chef Tom Jones of Gyotaku Restaurant

Shrimp Shichimi Kushiyaki

2 lbs. large shrimp (10-15/lb.) approx. 24
1 large green bell pepper
1 large red bell pepper
1 large yellow bell pepper
2 large Maui onions
1 12 oz. bottle of Gyotaku shoyu Vinegar Dressing
Japanese shichimi pepper spice, to taste

Peel and devein shrimp; leave tail section on. Remove core from bell peppers and cut into strips that are the same width as the shrimp. Cut onion in half and separate onion layers two at a time. Cut the onion into strips the same width as the shrimp. Skewer the shrimp and vegetables alternating the tails left to right. Use two skewers so that the shrimp and vegetable form a plank that is easy to handle on the grill. Marinate skewers in Gyotaku shoyu Vinegar Dressing for 30 minutes to 3 hours in the refrigerator then season both sides with fresh ground shichimi just prior to broiling on the BBQ or in the oven, about 3-5 minutes per side. Brush lightly with dressing again just before serving.

Chinese Chicken Salad
From the Kitchen of:
Owner & Chef Tom Jones of Gyotaku Restaurant

1/4 head fresh iceberg lettuce, cut 1 1/4" dice
1 oz. carrots, julienne cut (shredded)
1 oz. red cabbage, sliced fine (shredded)
2 oz. fresh bean sprouts
3 oz. Gyotaku Sweet & Sour Dressing
2 each green onions
4 oz. fried or boiled chicken
1/2 bunch Chinese parsley
2 oz. fried won ton strips

Wash, drain and prepare all vegetables. Cut won ton strips and fry in hot oil (or buy precooked at snack shop). Dredge chicken in seasoned flour and fry till crispy. Combine the lettuce, carrots, cabbage and bean sprouts in a large bowl and toss with the Gyotaku Sweet & Sour Dressing. Place with seasoned salad on a large plate and garnish with parsley, green onions, chicken and top it off with the fried won ton strips. Serve immediately.

From the Kitchen of:

Pokechos
Owner & Chef Tom Jones of Gyotaku Restaurant

5 won ton wrappers
2 c. vegetable oil
4 oz. shi limu poke
1/4 ripe avocado
1/4 pack kaiware daikon sprouts
2 oz. yama imo
1 green onion, sliced fine
1 sheet sushi nori
1 tsp. toasted sesame seeds

Fry the won ton chips in 350 degree oil until brown then drain on paper towel and season lightly with salt and reserve. Cut the nori into 4 strips lengthwise, stack into 1/16th inch wide strips and reserve. Peel and grate the yama imo on an oroshi gane grater. Put the puree into a small plastic bag and seal. Cut the tip of the bag later to squeeze out on chips neatly. Cut the poke into smaller pieces, about 3/8" and place in a bowl and adjust seasoning with additional Hawaiian salt, sesame oil and shoyu to taste. Dice the avocado into 3/8" pieces and combine with poke, toss lightly. Place the chips on a large plate and top evenly with the poke avocado mix. Squeeze the yama imo evenly over the poke and chips. Sprinkle daikon sprouts and sliced green onion on top. Top with nori and sesame seeds and serve immediately.

For natto lovers, add 1 pack of natto to the poke mix and blend well to make Nattochos!