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KCC
courtesy kapiolani community college
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Grant Sato, chef-instructor at Kapiolani Community College and host of "What’s Cooking Hawaii" (7 p.m. Wednesdays, KFVE), cooks up some of his favorite recipes tonight.
The episode also highlights the school’s Ho‘okipa fundraiser March 8 at the Royal Hawaiian Hotel. For information, visit culinary.kcc.hawaii.edu/index.php/events.
CITRUS KAMPACHI TARTARE
1/2 pound kampachi, small diced
1 tablespoon tsuyu (Japanese dipping sauce, available in bottles in supermarkets’ Asian food sections)
1 tablespoon chopped sea asparagus (available at farmers markets and supermarkets)
1 teaspoon lemon juice
1 teaspoon lemon zest
1 tablespoon red tobiko (fish roe, available in supermarkets’ fish or frozen sections)
Place kampachi in bowl and add tsuyu; mix well.
Add remaining ingredients and mix again.
Serve chilled in a hollowed-out tangerine or other citrus fruit. Serves 4.
Nutritional information unavailable.