A new season of Kapiolani Community College’s "What’s Cooking Hawaii" begins tonight on KFVE. The series kicks off with KCC’s Team Hawaii 2013 preparing Big Island abalone and Kona lobster chawan mushi.
Expect to see other culinary students in subsequent weeks, including those of Waipahu High School’s program, run by Elaine Matsuo. The chef lineup: vegetarian chef Alyssa Moreau, Mark Lopez of Chef Chai and Shannon Akazawa of Gokujo Sushi and Umami Cafe. This season, host Grant Sato, a chef-instructor at KCC, also will share his skills.
And, as always, the stars of the shows are a variety of products grown and raised locally.
"What’s Cooking Hawaii" airs 7 p.m. Wednesdays and repeats at 5 p.m. Sundays.
KONA COLD LOBSTER CHAWAN MUSHI
1 lobster
» Lobster dashi:
Lobster heads and shells
1 onion, roughly chopped
2 carrots, roughly chopped
6 celery stalks, roughly chopped
1/4 cup tomato paste
1 bay leaf
Pinch saffron threads
8 cups water
Tsuyu (concentrated Japanese dipping sauce), to taste
» Lobster broth ankake:
Lobster dashi
Cornstarch or potato starch slurry, for thickening
» Chawan mushi:
1 cup lobster dashi
2 large eggs
2 tablespoons mirin
Meat of 1 lobster claw
Kernels from 1 ear sweet corn
1/2 alii mushroom, sliced
1/2 lobster tail, sliced into 4 medallions
Truffle oil
Chives, chopped for garnish
Roast or boil lobster. Remove claw and tail meat; reserve head and shells for dashi. Chop claw meat; set aside. Cut tail in half and slice half into 4 medallions; set aside.
Make lobster dashi: Combine all ingredients and bring to boil, then simmer 1 hour. Liquid will reduce to about 3 cups. Strain. Set aside.
For chawan mushi, combine lobster dashi, eggs and mirin; mix well. Divide among 4 ramekins. Divide lobster claw pieces and corn among ramekins.
Place ramekins in pan with water and cover. Cook until egg mixture jiggles slightly and is no longer runny, 5 to 6 minutes.
In the meantime, make ankake: Bring dashi to boil, lower heat and add starch slurry to thicken.
Saute mushrooms and add small amount of ankake.
When chawan mushi is done, add mushrooms to ramekins and top with a lobster medallion. Add drop of truffle oil and sprinkle with chives. Serves 4.
Nutritional information unavailable.
