Miso Chicken

Ingredients:

3 pounds boneless skinless chicken cut into bite-size pieces
1 Tbsp vegetable oil
Minced garlic, to taste
Minced ginger, to taste
1/4 cup sugar
1/2 cup miso (Japanese fermented soybean paste)
1/4 cup sake (Japanese rice wine)
1/4 cup mirin (Japanese sweet rice wine)
1 can (14 1/2 ounces) chicken broth

Instructions:

In a large saucepan, brown chicken in oil. Add garlic and ginger, sauté until tender. Add remaining ingredients; simmer until liquid is reduced and almost evaporated.enjoy with rice and a nice green salad.

Garlic Chicken

Ingredients:

3 Lbs chicken thighs, boneless, cut into 1 1/2 inch pieces
1 1⁄2 Cup flour
1⁄2 Cup    cornstarch
salt and pepper to taste

SAUCE:
2 Cup Aloha shoyu
2 Cup sugar
1 Cup chopped garlic
1⁄2 Cup chopped green onion
2 Tbsp sesame oil
1 tsp chili flakes
oil for frying

Instructions:

In a pot, combine sauce ingredients. Bring to a boil, simmer until the sugar dissolves and the sauce thickens. Set aside. Then take some of the cooled sauce and marinate the chicken, for about an hour to overnight. When you are ready to cook, combine flour and cornstarch. Season the flour mix with salt and pepper. Dredge chicken in flour mix & deep fry. when done cooking, toss the cooked chicken in the left over sauce and serve with rice and a nice green salad. ONO!

Fried Rice

Ingredients:

3 slices bacon, cut into 1/2-inch pieces
1 cup diced SPAM or ham
1/2 cup chopped yellow onion
2 tablespoons shoyu
2 tablespoons oyster sauce
1/4 teaspoon ground black pepper
3 cups cooked rice
2 eggs, beaten
2 stalks green onion, sliced thin

Instructions:

In a large skillet, fry bacon for 2 minutes. Add remaining ingredients, in order of list given, except for eggs and green onion. Stir-fry for 4 minutes until mixture is thoroughly heated. Add beaten eggs and stir-fry until eggs are cooked. Remove from heat; toss with green onions and enjoy!.

Miso Pork

Ingredients:

3/4 cup miso
3/4 cupshoyu (soy sauce)
1/2 cup sugar
1 piece ginger (2 to 3 inches), crushed
2 cloves garlic, crushed
5 pounds pork butt or roast

Instructions:

Combine miso, shoyu, and sugar in the slow cooker. Add ginger and garlic; mix well. Place pork in slow cooker and cook on high for 4 to 6 hours or low for 8 to 9 hours or until done. Enjoy!

Pinacbet

Ingredients:

1 1/2 pound belly pork or boneless, skinless chicken
4 cloves garlic, crushed
1 1/2-inch piece ginger root, thinly sliced
3 tablespoons patis (Filipino fish sauce)
3 tomatoes, quartered
3 medium Sequa
6 long eggplants
2 large bitter-melons
1/2 pound long beans
1/2 pound winged beans

Instructions:

Cut pork into 2 x 1/2-inch pieces. In a large sauce pot, fry pork until crisp; drain fat. Add garlic, ginger, and patis; cook for 1 minute. Stir in tomatoes and cook until a sauce is formed. Remove ridges from sequa. Cut sequa, eggplants, and bitter-melons into lengthwise halves. Remove seeds from bitter-melons. Cut vegetables into 2-inch pieces; add to pork mixture. Cover and cook over medium heat for10 minutes. Toss vegetables in pot. Lower heat and cook, uncovered, for 10 more minutes. Enjoy with rice and a banana or mango on the side.

Ahi Katsu Salad

Ingredients:

1/2 pound ahi (tuna)
1 sheet nori (dried seaweed)
Panko (Japanese bread crumbs)
Vegetable oil for deep frying
20 slices hasu, thinly sliced (lotus root; available at most supermarkets)
1 cup diced cucumbers
1 cup diced tomatoes
4 cups locally grown greens
2 tablespoons bottled sesame dressing or your favorite dressing

Tempura batter
1 egg
1 cup flour
1 cup water, ice cold
Mix all ingredients together with whisk until smooth

Instructions:

Heat oil to 350 degrees in a deep fryer or large pot. Wrap the ahi in nori and dip in tempura batter, then coat with panko; set aside. Fry hasu slices until golden brown and crispy. Drain and set aside. Fry ahi in oil until golden brown, about 20 to 30 seconds; ahi should be rare on the inside. Drain and slice. Combine all the fresh vegetables and toss with your desired dressing. Place ahi and hasu on top of greens. Serve immediately. ENJOY!

Hanalei Salad

Ingredients:

1 lb pork belly(marinated in ¼ cup shoyu,1 tease spoon sesame oil, ¼ cup mirin and half teaspoon lilikoi(passion fruit)
1 cup spring mix
¼ portion of a cut up lettuce(ice burg or something else)
1 whole egg roll wrapper( deep fried until crispy, about golden brown)
1 medium tomato(diced up)
3 to 4 pieces string beans( cut into bite size)
1 small red onion or yellow onion(diced up)
1 tangerine peeled and quartered
1 avocado (sliced and peeled out from the wrapper)

Cut the pork belly into bite size and deep fry until done
Assemble with the egg roll wrapper as the base of the salad. Now combine the spring mix, ¼ portion lettuce, the dressing and toss.

Add all the other fixins as you like and top with fried pork belly. This is so ONO. I cant help it but make some to eat!!!!

Dressing
1oz balsamic vinegar
Dash of Hawaiian salt
Dash of cracked black pepper
Dash of Maui sugar
3oz soy oil or olive oil

Combine dressing ingredients altogether and whisk to create a dressing.

Mahalo Ephraim for this recipe!

Shoyu Ahi

Ingredients:

1 lb ahi (yellow fin tuna), cut into 4 filets
Salt and pepper
2 Tbsp salad oil
3 Tbsp shoyu (soy sauce)
3 Tbsp dashi (soup stock)
2 Tbsp mirin (sweet rice wine) or sugar
Shredded won bok (celery cabbage), watercress, or lettuce

Instructions:

Season fish with the salt and pepper. In a skillet, heat oil. Brown fish on both sides and remove from pan. Add shoyu, dashi, and mirin to skillet; bring to a boil. Return fish to skillet; coat with sauce and cook for a few seconds. Serve on a bed of vegetables. Enjoy with rice and or favorite sides!

Kim Chee Burgers

Ingredients:

2 pounds ground beef
8 eggs, beaten
10 Tbsp flour
6 Tbsp shoyu
5 Tbsp sesame oil
5 Tbsp sugar
1 cup chopped green onions
2 cloves garlic, minced
1 bottle (12 ounces) won bok kim chee, finely chopped

Instructions:

Combine all ingredients in a large mixing bowl. Form into patties; grill, broil, or pan-fry to your desired done-ness. Or you can put it into a pan and bake at 350 degrees for about an hour or until done and in the last 15 minutes of cooking, spread Yoshida's sauce on the top. ONO!

Fast & Easy Ravioli

Ingredients:

1 bag frozen beef ravioli
1 jar of your favorite Spaghetti sauce
1 bottle Parmesan cheese

Instructions:

Boil frozen ravioli for just about 3-5 minutes in hot boiling water. At the same time, heat up the spaghetti sauce in a medium to large pot. Drain the ravioli and pour your sauce over your ravioli and sprinkle with some Parmesan cheese and serve with some nice n hot toasted garlic bread and a green salad. ENJOY!

Easy Miso Pork

Ingredients:

6 pounds pork butt (trim fat and cut into thirds)
1 cup shoyu (soy sauce)
2 cups water
1 tablespoon miso (Japanese fermented soy bean paste)
3/4 cup sugar
2 tablespoons sake (Japanese rice wine)
1 tablespoon minced ginger
1 tablespoon minced garlic

Instructions:

In a large pot, bring to a boil the soy sauce, water, miso, sugar, and sake until sugar and miso dissolve. Add the ginger and the garlic; cook for 5 minutes. Add pork butt, cook on high heat until sauce boils. Lower heat to medium, cover and simmer for 2 hours. Remove from sauce, slice and serve. ONO!

Ono Crab Rolls

Ingredients:

1/2 cup mayonnaise
1 package (3 ounces) cream cheese, softened
2 Tbsp celery, finely chopped
2 Tbsp onion, finely chopped
1 Tbsp lemon juice
1 tsp ground mustard
1 tsp Worcestershire sauce
Salt and pepper to taste
1-1/2 cups canned crab meat, drained, flaked or imitation crab meat can also be used
flour tortillas (10 inches)

Instructions:

In a large bowl, beat mayonnaise and cream cheese together until smooth. Add the celery, onion, lemon juice, mustard, Worcestershire sauce, salt and pepper. Stir in the crab meat. Spread about 1/2 cup filling over each tortilla. Roll up tightly; wrap in plastic wrap. Refrigerate for 2 hours or until chilled. Cut into 1/2-inch slices. When serving stack rolls on top of each other to look like a “back bone”. Enjoy!

Ono Rib Eye Steak

Ingredients:

4 rib-eyes cut 2 inches thick bone out or in (bone out is better)
salt and pepper
For the marinade:
1/3 cup Apple Cider Vinegar
1 1/2 6oz cans pineapple juice
3/4 cup shoyu
1/4 cup Worcestershire Sauce
1 Tbsp Sesame Oil
1/2 cup brown sugar
2 tsp fresh chopped garlic
2 tsp garlic powder
2 tsp ginger powder
2 tsp Grated Ginger

Instructions:

Season the steaks well on both sides with lots of salt and pepper. Place all ingredients for the marinade in a sauce pan and heat on low, stirring so all the flavors to come together. Then, bring mixture up to a boil then turn off the heat and let cool completely. Seal steaks in a Ziploc bag, or a covered container, with the marinade and let sit in the fridge for at least two days. When ready to cook let come back to room temp. Season again and then grill steaks over high heat for 2 to 3 minutes on each side, until desired done-ness. They are so marinated they do not need to be on the grill too long. ENJOY!