Sure Save


Stuffed Portabellini with Fried Rice

Ingredients: (Serves 4)
4 caps Portabellini Mushroom stems removed
1 ¼ cup Cooked Rice
½ Medium Onion finely diced
2 Tbsp. Canned Corn Kernel
¼ cup Carrot finely diced
3 Tbsp. Green onion finely chopped
1/3 cup Mozzarella cheese shredded
2 cloves Garlic finely chopped
1 piece Kombu
1 TB soy sauce
1Tsp. Sake
1 Tsp. Mirin
Freshly ground Black pepper
1 Tbsp. Unsalted butter
For the Oriental Mayonnaise Sauce
8 oz. Mayonnaise
1 oz. soy sauce
1 oz. Mirin
2 cloves Garlic grated
Freshly ground Black pepper
Sriracha hot sauce as much as you want
To make Oriental mayonnaise sauce:
In a bowl combine all the ingredients and mix well. Then set aside.
Preheat the oven to 400F.
Place the Portabellini caps, gill side up, in a large baking dish and bake for 10 minutes.
While the mushrooms are baking, prepare fried rice stuffing.
Combine soy sauce, Sake and Mirin in a small bowl and soak Kombu then set aside. (Kombu-shoyu)
In a large non-stick pan, heat butter. Add onion, garlic, and carrot; sauté for 3 minutes with medium heat.
Add rice and corn kernel then stir well.
Drizzle Kombu-shoyu. Continue stirring until liquid almost evaporates.
Take the pan off from the heat. Add 2 Tbsp. green onion, and mozzarella cheese. Then mix well. And set aside.

Remove the mushrooms from the oven. Evenly divide the fried rice mixture among the 4 caps, smoothing the surfaces. Return the dish to the oven. Bake two more minutes or until top brown.
On a large plate, spread the Oriental mayonnaise sauce in the middle.
Place the stuffed Portabellini on top.
Sprinkle the rest of the green onion.
Drizzle Sriracha hot sauce over the plate and the Portabellini.
Eat immediately.
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Buri Daikon (Hamachi & Daikon Soup)

Ingredients: (Serves 4)
Two pieces Hamachi Kama (Yellowtail Collar)
Two pieces Daikon
Four ounce Ginger
Four Katsuo Dashi:
One piece Konbu (dried kelp)
Eight ounces Katsuo Bushi (dried shaved bonito)
One quart Water
to taste Usukuchi (Aloha) shoyu
to taste Sea Salt
to taste Mirin
One cup Sake

Peel Daikon and cut in oblique
In a pot boil Daikon until tender.
Cut Hamachi Kama into four pieces.
Boil water in a pot and blanch Hamachi kama.

For Katsuo Dashi:
In a pot boil water with Konbu.
Discard Konbu just before boiling.
Add Katsuo Bushi and rest for five minutes and strain.

In a pot combine Hamachi Kama, Daikon, Katsuo Dashi and sliced Ginger.
Add Sake and bring to almost boil and simmer at below boiling point
Add Usukuchi shoyu, Sea Salt and Mirin to taste.

For Needle Ginger:
Peel ginger and julienne, rinse in water and set aside.

In a bowl, place two pieces Hamachi Kama and three pieces Daikon.
Pour the soup.
Sprinkle needle Ginger
Serve at once.