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Counter Old School Burger

Three-Colored Donburi

Ingredients: 4 Servings

Cooked rice:

    1/3 lbs. ground chicken
    2/3 block firm tofu
    20 pieces snow peas, julien cut
    4 fresh shitake mushrooms, chopped

Scrambled eggs:

    4 eggs
    1 Tbsp. sugar
    Pinch of salt

Seasoning for ground chicken:

    6 Tbsp. shoyu
    3 Tbsp. sugar
    3 Tbsp. mirin (Japanese sweet cooking rice wine)
    3 Tbsp. sake (Japanese rice wine)

How to prepare:

    Wrap the tofu block in a paper towel, set aside for 20 minutes to soak up the moisture.\
    Sauté ground chicken, tofu, and shitake mushrooms with seasoning ingredients.
    Scramble eggs with the sugar and pinch of salt.
    Cut the snow peas into slivers (julien), boil in lightly salted water and drain after cooked.
    Mound the hot steamed rice into four individual bowls.  On top of each serving, arrange the ground chicken, scrambled eggs and snow peas into three distinct sections. (0ptional)  you can use the red ginger for coloring.


Cajun Seared White Tuna Sashimi with Yukke Sauce

Cajun Seared White Tuna Sashimi with Yukke Sauce

1 Serving

    White Tuna Block (also known as Walu)    4-5 oz.
    Soy Sauce    2 Tbsp
    Cajun Blacken Seasoning Mix    1 Tbsp.
    Maui Sweet Onions – thinly sliced    1/4 cup
    Cilantro, Fresh – hand picked leaves    1 Tbsp
    Red Jalapeno Pepper – thinly sliced rings    4-5 each
    Yukke Sauce (recipe follows)    4 Tbsp.    

Yukke Sauce    Yield: 1/2 cup

    Soy Sauce        1/2 cupSugar    6 Tbsp
    Fresh Ginger – minced    1 Tbsp
    Garlic – minced    1 tsp
    Crushed Red Chili Flakes    1/4 tsp
    Cornstarch Slurry – mix 2 Tbsp water with 1 Tbsp cornstarch
    Sesame Oil    1 tsp
    Fresh Lemon Juice    1 Tbsp

Yukke Sauce Procedure:  Combine and bring to a simmer, in a small sauce pot, the soy sauce, sugar, ginger, garlic and red chili flakes.  Add and whisk in the corn stach slurry to thicken sauce.  Remove from heat and cool to room temperature.  Add and blend in the sesame oil and lemon juice.  Store refrigerated for service.

To Prepare Dish:   Brush all sides of the white tuna block with soy sauce let marinate for 15 minutes. Coat all sides of the white tuna with the Cajun spices.  Quickly pan sear all sides for 10 seconds.  Remove and chill in the refrigerator before serving.

To Serve Dish:  Slice seared tuna, “sashimi style”, and arrange slices on a serving plate.  Pour the yukke sauce over the slices and garnish the top with the sliced maui onions, cilantro and red chili pepper rings.