These Rice Dishes Are Twice As Nice

This week Leeward Community College chef instructor Grant Sato visits the show to share the following recipes.


* 1 cup cooked rice
* 1 tablespoon salad oil
* 1/2 cup ground pork
* 1/4 cup thinly sliced onion
* 1 tablespoon sliced garlic
* 1 tablespoon fish sauce
* 1 tablespoon oyster sauce (optional)
* 1 tablespoon lime juice
* 1/2 teaspoon sugar
* 1/4 cup chopped cilantro
* 6 lettuce leaves * 6 sprigs mint

Form rice into tight ball and deep-fry until golden brown; set aside. Heat a medium-sized sauté pan on high and add the oil. When the oil lightly smokes, add the ground pork and sauté until fully cooked. Add in onions and garlic and lightly sauté; lower heat to low.

In a bowl, smash up the fried rice ball and mix in the cilantro.

To the ground pork, add the fish sauce, oyster sauce, lime juice and sugar and stir well. Add in the rice mix and raise heat to high. Stir until all ingredients are mixed well and all liquid is absorbed by the rice.

Remove from the pan and serve with lettuce leaves and mint sprigs.

Makes two servings.


* 3 cups Hinode Hapa Blend Rice
* 1 cup sliced fresh matsutake or Ali’i mushrooms, sliced
* 1/2 cup sake
* 3 cups dashi (clear soup)
* 1/2 cup mirin
* 1/4 cup shoyu

Place all ingredients in a rice cooker and turn rice cooker on. Allow the rice to rest for 10 minutes after cooking ends and then fluff the rice in the cooker to distribute the mushrooms evenly.

*To simplify the recipe, replace the dashi and sake with plain water and replace the mirin and shoyu with mentsuyu base. Mentsuyu is a general all-purpose flavor base sauce for sukiyaki and other similar simmered Japanese dishes.

**It is recommended to not wash or rinse the Hinode Brand Hapa Blend Rice before cooking to retain as many vitamins as possible.

Makes eight servings.

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

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