Grant Sato shares winning Chop Chae Hawaiiana dish

The new year brings another season of “What’s Cooking Hawaii?”, the show produced at Kapiolani Community College and hosted by chef-instructor Grant Sato. Today’s premiere, airing at 7 p.m. on KFVE, features Sato’s winning Chop Chae Hawaiiana recipe, which secured him a place at the Global Taste of Korea competition, which he went on to win.

Chop Chae Hawaiiana

Noodles:

>> 1 gallon water

>> 1 bundle dangmyeon (sweet potato noodles, 4 ounces)

>> 2 tablespoons soy sauce

>> 2 tablespoons pineapple syrup (see note)

>> 2 tablespoons sesame seed oil

Vegetables:

>> 4 dashes vegetable oil, divided

>> 1 cup julienned onion

>> 3 pinches salt, divided

>> 1 cup julienned carrots

>> 1/8 cup finely julienned ginger

>> 1 teaspoon pineapple syrup

>> 1/2 cup loosely packed fresh shimeji mushroom

>> 1/2 cup loosely packed fresh black tree fungus

>> 1 tablespoon water

>> 1 teaspoon soy sauce

>> 1 bunch spinach, leaves and stems separated

>> 1 clove garlic, thinly sliced

>> 1 tablespoon toasted sesame seeds, for garnish

To make noodles, in medium pot, bring water to boil and add noodles, stirring to prevent sticking. Cook about 3 minutes then strain and place in large bowl.

Season with soy sauce and pineapple syrup, and stir well to allow noodles to evenly absorb seasonings.

Add sesame oil and mix well so noodles do not stick together. Cut strands into manageable length. Set aside.

For vegetables: Heat small pan on high and add dash of vegetable oil; saute onions and season with pinch of salt. Cook until translucent. Remove from pan; set aside.

In same pan on high, add dash of vegetable oil and saute carrots and ginger for 30 seconds, add pinch of salt and pineapple syrup, and stir to combine. Remove from pan and set aside.

In same pan on high, add dash of vegetable oil and saute mushrooms about 10 seconds, then deglaze with water and soy sauce and stir about 30 seconds just to combine. Set aside.

Heat a medium pan on high and add dash of vegetable oil. Saute spinach stems 10 seconds, then add leaves, a pinch of salt and the sliced garlic. Saute until leaves are wilted, about 1 minute. Set aside.

To assemble: Drain excess liquid from cooked vegetables, add to seasoned noodles and mix. Serve in a mound topped with toasted seeds. Serves 2.

Note: To make pineapple syrup, heat unsweetened pineapple juice in pan and reduce to a thick syrup. One cup juice yields 1/4 cup syrup.

Nutritional information unavailable.