Hukilau Restaurant Recipes at Made in Hawaii

August 10, 2011

Site Staff,

Chef Jason Takemura

Photo: Courtesy Sherie Char

Visit the Made in Hawaii Festival this year, and be sure to see Jason Takemura, of Hukilau Honolulu and Pagoda Restaurant, cook the following dish during a live cooking demonstration.

Fresh Ahi Katsu Salad

with Nalo greens, Kamuela Tomatoes, crispy Hasu Chips and Creamy Sesame Wasabi Dressing

For 4 people:

8 oz fresh Ahi loin

1 sheet nori

Tempura batter- 1 cup flour, 1 cup cornstarch, 1 egg, water

Panko

20 slices of Hasu

Diced cucumbers

Diced tomatoes

Nalo Greens or any local greens of your choice

½ cup Pagoda’s Sesame Wasabi dressing

1. Wrap Ahi in Nori and dip in Tempura batter.
2. Coat dipped Ahi in Panko and set aside until salad is prepared.
3. Fry Hasu slices in vegetable oil at 350 degrees until light golden brown and crispy.
4. Fry Ahi at 350 degrees until light golden brown for about 20-30 seconds.
5. Drain oil and slice immediately to keep it rare.
6. Toss greens, cucumber and tomato in dressing plate salad with all of the ingredients as desired.

This article appears in the August 2011 issue of HONOLULU Magazine.