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Poi Stew

4 lb Beef brisket, large cube
2 1/2 lb Short ribs, cut into segments
2 onions, cut in 1/2 moons, 1/4 inch thick
6 cloves garlic
Hawaiian salt
black pepper to taste
water
2 cans tomato sauce
1 1/2 lb scallion, 1 1/2 inch segments
3 lb poi

Brown brisket and short rib, season with salt & pepper to taste. Add onions, garlic, water. Simmer for 45 minutes; add tomato sauce, green onions and poi.  

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Taro Nishime

2 1/2 lb chicken thigh
4 carrots, 3/4 turns
3 cups gobo, julienne cut
4 oz konbu - tied in 1 inch knots, soaked
15 shiitake mushroom, coin size caps
1 taro, precooked in large dice
1 can whole bamboo shoots, blanched 2 times
2 cup sugar snap peas
2 cup chicken stock
1 cup shoyu
1/2 cup sugar
1/2 cup mirin
1 konnyaku, diced
2 Tbs ginger
2 Tbs garlic

Brown chicken in stock, add shoyu, brown sugar, mirin, ginger and simmer. Add remaining ingredients a nd cook till done.