A Trio Of Flavorful Okazuya Favorites

This week Todd Matsumoto of Matsumoto’s Okazuya and Restaurant joins us in the kitchen to prepare the following recipes.

GARLIC AHI

* 5 ounces ahi filet
* 1 1/2 tablespoons butter, sliced
* 1 teaspoon minced garlic
* 1/2 teaspoon chopped parsley
* splash of cream sherry
* salt, to taste
* pepper, to taste

Season ahi filet with salt and pepper and pan-fry until done. In a separate pan, melt butter. Add garlic and parsley and sauté until garlic is fragrant. Add cream sherry. Pour sauce over fish and serve.

GINGER PORK

* 1 tablespoon Aloha Shoyu
* 1 tablespoon sake
* 1 tablespoon mirin
* 1 teaspoon finely diced ginger
* 1 tablespoon cooking oil
* 5 ounces pork cutlets, thinly sliced
* salt, to taste
* pepper, to taste

For ginger pork sauce, combine shoyu, sake, mirin and ginger in a small bowl. Mix and set aside.

Heat a sauté pan until hot (smoky). Add cooking oil.

Season pork with salt and pepper and sauté in hot pan. Right before pork is cooked through, add ginger pork sauce. Cook until sauce bubbles.

HIYASHI RAMEN

* 4 ounces saimin noodles
* 11/2 cups tossed green salad
* 1 tablespoon thinly sliced Spam
* 1 tablespoon thinly sliced kamabuko
* 1 tablespoon thinly sliced cucumber
* 1 tablespoon thinly sliced sushi egg
* 1/2 ounce bean sprouts, blanched

For Garnish:

* 1 pinch sesame seeds
* 1/2 teaspoon thinly sliced nori strips
* 1 teaspoon salted pickled red ginger

Boil saimin noodles until done. Chill in ice bath immediately. Drain and add to tossed green salad in a bowl. Arrange Spam, kamabuko, cucumber, sushi egg and bean sprouts over noodles. Garnish with sesame seeds, nori strips and red ginger. Top with Hiyashi Sauce and enjoy.

For Hiyashi Sauce:

* 2 tablespoons sesame seeds, pounded or mashed until fine
* dash sesame oil
* 1 1/2 tablespoons miso paste
* 2 tablespoons sugar
* 2 tablespoons Aloha Shoyu
* 2 tablespoon rice vinegar
* 2 tablespoons mirin

In a bowl, combine all ingredients and mix well.

Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL.