Matsumoto’s Okazuya Favorites
Del.icio.usThe folks from Matsumoto’s Okazuya visit the show this week to prepare the following recipes.
This show aired originally in November 2006.
OYAKO DON
* 1 boneless skinless chicken thigh
* 1/2 ounce sliced round onion
* 1/2 ounce bamboo shoot
* 1/2 ounce reconstituted sliced shiitake mushrooms
* 1 cup Matsumoto’s On the Go Sauce
* 1-2 eggs
* 1 green onion, coarsely chopped
* 1/2 bowl steamed white rice
* pinch nori strips
Add first five ingredients in a 6-inch egg pan. Cook until boiling, mixing chicken to cook evenly. Mix egg and green onions together. Pour evenly into pan and cover for 30 seconds or until egg is set. Gently slide mixture out of pan onto bowl of steamed rice. Garnish with nori strips.
MATSUMOTO’S ON THE GO SAUCE
* 1 cup mirin
* 3/4 cup dark shoyu
* 1/2 cup sugar
* 4 cups konbu dashi
* 4 cups shiro dashi
Put all ingredients into a saucepan and bring to a boil. Lower heat to simmer and reduce mixture by half.
PORK, BEEF OR CHICKEN TOFU
* 1/2 package udon noodles (2 ounces uncooked)
* 2 ounces cooked and drained long rice
* 4 cups chopped won bok cabbage
* 1 stalk green onion, cut into one-inch segments
* 2 slices round onion
* 2 slices carrot
* 2 slices bamboo shoots
* 1 reconstituted shiitake mushroom, cut in half
* 2 sprigs watercress
* 1/4 block firm tofu
* 1/2 cup diced chicken, pork or beef
* 2 cups Matsumoto’s On The Go Sauce
Add all ingredients in order; cook to boiling. Mix in meat to make sure meat is fully cooked. When meat is done, ready to serve.
SALMON BUTTERYAKI
* 9 ounces salmon filet, cut into three pieces
* 4 pinches salt
* 4 pinches pepper
* 2 tablespoon oil
* 1/4 stick butter
Heat oil in frying pan till hot. Salt and pepper salmon top and bottom.
Sear salmon on both sides till browned. Drop in 1 ounce of butter; cook until butter is melted. Remove salmon and place on a bed of chopped cabbage.
Pour remaining browned butter on salmon and serve.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
E-mail this story | Print this page | Comments (0) | Archive | RSS Comments (0) |
Most Recent Comment(s):
