Home Cooking with Foodland: Episode 13

Join Chef Keoni in his home kitchen as he demonstrates how to make Nori Wrapped Chicken and Shoyu Pork and Eggplant​.

Ingredients and Instructions (Serves 4):

Nori Wrapped Chicken

  • 4 tablespoons flour
  • 4 tablespoons cornstarch or mochiko flour
  • 4 tablespoons sugar
  • 4 tablespoons shoyu
  • 2 cloves garlic, minced
  • 1⁄2 teaspoon grated ginger
  • 1 tablespoon sesame seeds
  • 1⁄4 cup thinly sliced green onions
  • 1⁄2 teaspoon Salt
  • 2 eggs, beaten
  • 2 pounds boneless skinless chicken thighs
  • 2 sheets of nori, each sheet cut into fourths
  • oil for frying


  1. In a bowl, mix together mochiko batter ingredients.
  2. Marinate chicken for 5 hours or overnight in refrigerator.
  3. When ready to cook, preheat oil (about 1/2 inch deep) to medium heat, approximately 325 degrees.
  4. Take a piece of chicken, wrap it with a strip of nori and place in the oil. Repeat until the pan is filled.
  5. Cook for 4 minutes and turn, then cook for 4 more minutes. Chicken is done at 175 degrees F.
  6. Drain on paper towels.
  7. Repeat with remaining chicken. If oil starts to get dirty, strain before frying more chicken.

Shoyu Pork Eggplant

  • 4 Japanese Eggplant
  • 2 tablespoons canola oil
  • 1/4 pound pork butt cut into strips
  • 1 thumb sized piece of ginger, smashed
  • 2 cups dashi
  • 1 cup shoyu
  • 1⁄2 cup mirin
  • 2 tablespoons sugar
  • 1⁄4 cup green onions (thinly sliced)


  1. Clean the eggplant and trim off the ends.
  2. Slice the eggplant on a bias into 2 inch pieces.
  3. In a 4 quart pot, over medium heat the oil and then brown the pork.
  4. Fry the eggplant in oil until the skins wilt.
  5. Add ginger, dashi, shoyu, sugar and mirin then bring to a boil.
  6. Cover pan and lower heat to simmer. Simmer for 15- 20 minutes.
  7. Adjust flavors with mirin and shoyu and remove from heat.
  8. Before serving, garnish with green onions.

Note: Directions are meant as a general guide. Chef Keoni may improvise slightly during class.