Season 4 of the local cooking show wraps up with an episode featuring products by Aloha Shoyu. Chef-host Grant Sato delivers a quick huli-style chicken and easy corn samosa, shared here.
- 1 pound cooked Yukon gold potato
- 2 tablespoons butter or oil
- 1 medium sweet onion, small dice
- 1 cup sweet corn kernels (2 ears)
- 1 tablespoon curry powder
- 5 tablespoons katsu sauce, divided
- 6 sheets phyllo dough
- 1/4 cup melted butter
Remove skin from cooked potatoes and place potatoes in bowl. Mash and set aside.
In pan on high, add butter or oil, onions and corn, and saute 1 minute. Add to mashed potato, along with curry powder and 2 tablespoons katsu sauce. Mix well with a spoon or rubber spatula.
On cutting board, place 1 sheet phyllo dough and gently brush with melted butter, top with a second sheet, brush with butter and repeat with third sheet. Prepare another stack of three sheets.
Cut each layered phyllo stack into 4 strips, and place 1/8 of potato mixture on the bottom right of each sheet. Fold into triangle, picking up left corner and folding it to meet the right side of the strip. Take triangle and fold straight up, then fold to the left. Continue folding to use up all of wrapper. Samosa can be kept refrigerated 3 to 5 days before baking, or frozen and baked from frozen state.
Heat oven to 350 degrees. Place samosa on baking sheet and bake 8-10 minutes, until golden brown. Drizzle with remaining katsu sauce. Makes 8.
Nutritional analysis unavailable.
“What’s Cooking Hawaii?” airs at 7 p.m. Wednesdays on KFVE, repeating at 3 p.m. Saturdays.