POSTED: 1:30 a.m. HST, Sep 1, 2010
Share Uchinanchu aloha this weekend at the 28th annual Okinawan Festival.
Kapiolani Park will be filled with the tantalizing aroma of fresh andagi (Okinawan doughnuts), Okinawan pigs' feet soup, Okinawan soba, champuru and the famous Okidog and Andadog. Also on hand will be a market to purchase specialty foods.
28TH OKINAWAN FESTIVAL» Where: Kapiolani Park
» When: 9 a.m. to 9:30 p.m. Saturday
» Parking: $2 round-trip shuttle service to and from Kapiolani Community College
Here's are recipes shared by Hui O Laulima. Usagami sore (please partake)!
1 cup shoyu
2 cups water
2 tablespoons sake
1 tablespoon miso
3/4 cup sugar
1 tablespoon minced ginger
1 tablespoon minced garlic
6 pounds pork butt (trim fat and cut into thirds)
In large pot, combine shoyu, water, sake, miso and sugar. Bring to boil, lower heat and simmer until sugar and miso dissolve.
Add ginger and garlic, cook 5 minutes. Add pork and cook on high heat until sauce boils. Lower heat to medium, cover and simmer 2 hours.
Remove pork from sauce, slice and serve. Serves 12.
Note: The pork can be sliced and divided into smaller servings for use in "champuru" dishes or served in Okinawan soba. Or, shred and use it in Chef Russell Siu's Shoyu Pork Quesadilla With Avocado and Ginger Aioli recipe.
Approximate nutritional information, per serving: 570 calories, 36 g fat, 12 g saturated fat, 150 mg cholesterol, greater than 1500 mg sodium, 15 g carbohydrate, 0 g fiber, 13 g sugar, 45 g protein
Russell Siu, 3660 on the Rise
2 cups shredded shoyu pork (recipe above)
4 12-inch flour tortillas (or 8 6-inch tortillas)
3/4 cup shredded cabbage, lightly sauteed
4 tablespoons finely chopped green onions
4 teaspoons finely chopped cilantro
1/2 cup thinly sliced red onions
2 cups low-fat mozzarella cheese
Cilantro sprigs for garnish
4 tablespoons unsalted butter
4 teaspoons minced garlic
» Avocado and Ginger Aioli:
1/2 cup mayonnaise
1/2 avocado, peeled and diced
1/4 tablespoon ginger
Salt and pepper, to taste
Spread pork evenly on tortillas to about 1/2-inch from edge. Sprinkle cabbage, green onions, cilantro and red onions over pork. Top with cheese.
For each serving, melt 1 tablespoon butter in saute pan over medium heat and add 1 teaspoon garlic. Place quesadilla in saute pan and heat until tortilla is golden brown.
Place on baking sheet; broil until cheese melts.
Combine aioli ingredients. Drizzle quesadilla with aioli and garnish with cilantro sprig. Serves 4.
Note: Chili pepper water may be served on the side.
Approximate nutritional information, per serving (without aioli or chili pepper water): 900 calories, 45 g fat, 20 g saturated fat, 125 mg cholesterol, greater than 1,600 mg sodium, 77 g carbohydrate, 5 g fiber, 8 g sugar, 46 g protein
Approximate nutritional information, per tablespoon aioli: 60 calories, 7 g fat, 1 g saturated fat, flies mg cholesterol, 50 mg sodium, 45 g carbohydrate, 1 g fiber, 1 g sugar, 0 g protein
For more Hawaiian Electric Co. recipes, visit www.heco.com.