Join Chef Keoni in his home kitchen as he demonstrates how to make Sizzled Ginger Scallion Ahi, Broiled Miso Eggplant and a Salad.
Ingredients (Serves 4):
Sizzled Ginger Scallion Ahi
- 4 Ahi fillets or belly pieces (4-5 ounces each, 3/4 inches thick)
- Garlic salt, to taste
- 1 cup Vegetable oil (for frying and sauce)
- 1 piece Ginger, 3 inches long, peeled and shredded
- 1/2 cup Green onions, sliced
- 1 tablespoon Shoyu
- 1 tablespoon Mirin
- 5 sprigs Chinese parsley
Broiled Miso Eggplant
- 2 tablespoons Vegetable oil
- 4 Japanese eggplants, halved lengthwise
- 6 tablespoons Miso (red or white, based on preference)
- 3 tablespoons Rice vinegar
- 1-1/2 tablespoons Water
- 2 tablespoons Sugar
- 1/4 cup Green onions, sliced
- 1 tablespoon toasted Sesame seeds
- 2 tablespoons Gari (pink pickled ginger)
Serve with a pot of fresh hot rice.
Salad and Salad Dressing
- Won bok cabbage
- Carrots, julienned
- 2-3 Celery stalks
- 2-3 sprigs Cilantro
- Toasted Sesame Seeds
- ¼ cup Rice Vinegar
- ¼ cup Vegetable Oil
- 2 tablespoons Sugar
- Sesame oil, a dash
- Cracked Black Pepper, to taste
To make the salad dressing, combine ingredients, adjust to taste and shake well.