Culinary students at Palamanui Campus recently hosted Flavors of Japan. Kitchen managers Scott Largent and Jacob Malapit, along with chef instructors Paul Heerlein, Fernand Guiot and Catherine Harlan gave attendees a wonderful lunch and experience as the students got to hone their culinary skills.
The menu was as follows:
Ahi Tataki Somen Noodle Salad
Wafu Garlic Kanpachi
Miso Soup
Japanese Cheesecake
The Ahi Tataki Somen salad was excellent, with the dressing not overpowering.
Ahi Tataki Somen Noodle Salad
Ahi: 1 ounce per person
Somen noodles
Dressing:
2 cups Yamasa soy sauce
12 ounces rice vinegar
4 ounces warm water
4 ounces mirin
1-1/4 cup sugar
1-1/2 tablespoon sesame oil
Chili pepper/sambal to taste
1 bunch green onions
Vegetables:
1 carrot, finely julienned
10 pieces snow peas, finely julienned
1 Maui onion, finely julienned
1 head cabbage, finely julienned
Green onions
6 eggs
1 pound Japanese-style tataki
Garnish:
Sesame oil
Kamaboko
Pickled ginger
Green onions
Egg omelet
Sesame seeds
Cook somen in boiling water, drain and run over cold water. Toss somen with julienned vegetables and dressing.
Garnish with pickled ginger, green onions, julienned egg omelet and sesame seeds.
The Wafu Garlic Kanpachi was seasoned perfectly, bringing out the wonderful delicate favors of the fish.
Wafu Garlic
Kanpachi
16: 3-ounce kanpachi
Wafu Garlic Sauce:
3/4 cup sake
3/4 cup mirin
3/4 ounces dashi
1/4 cup shoyu
3/4 tablespoon sesame oil
1/8 cup cilantro, finely chopped
1/2 tablespoon garlic, minced
Marinade:
Mix together, marinate kanpachi for one hour, turning every 15 minutes.
1/3 cup shoyu
1/3 cup mirin
1-1/2 inch piece ginger
3 shallots, peeled, sliced thinly
3 stalks green onions, chopped
1-1/3 tablespoons garlic, smashed
1-1/3 cups sugar
3 pounds kanpachi
2-1/2 ounces vegetable oil
1-1/2 cups potato starch
Sides/garnishes:
1-3/4 cups white rice
2/3 cup bean sprouts
1-1/4 ounces toasted sesame seeds
Place potato starch in a bowl, remove fish from marinade and discard any excess marinade. Dip both sides of the fish in potato scratch and coat well.
Fry fish one at a time until crispy, 3 minutes on each side. Be sure to use medium heat or the crusts will burn before the fish is done.
Dry fish on paper towels, keep warm.
Serve with wafu garlic sauce and white rice. Garnish with bean sprouts and sesame seeds. The wafu garlic kanpachi was served with some vegetable tempura on the side.
Vegetable Tempura
Serves 12
1-1/2 sweet potato, peeled and cut into 1/2-inch slices
1-1/2 long eggplant, cut into 1/2-inch slices
1/2 kabocha (Japanese winter squash), peeled and cut into 1/2-inch slices
12 green beans, trimmed
3 onions, ringed
Batter:
Mix together, but do not overmix:
21 ounces ice water
3 large eggs
10-1/2 ounces all-purpose flour
Vegetable oil for frying
Dip vegetables in batter until completely coated, gently place in hot oil and fry until nicely browned.
The Japanese cheesecake was impressive. The slices were huge and after enjoying the meal, many opted for a take-out container for the dessert.
Japanese Cheesecake
300 grams cream cheese
228 grams milk
105 grams butter
105 grams all-purpose flour
234 grams egg whites
114 grams egg yolks
120 grams sugar
Place cream cheese, milk and butter over a double boiler.
Whisk until no lumps, remove from heat and add sifted flour. Mix well and add yolks, making sure they are warm.
Beat egg whites, warmed, with sugar in 3 additions and beat into soft peaks.
Separate whites into two portions, fold gently with spatula. Make sure the mixing bowl is completely clean and dry.
Pour into a round cheesecake pan, completely wrap with foil and place into a hot water bath. Bake at 300 degrees for 40 minutes. Turn the cake around and bake for another 20 minutes. Then with the oven door ajar, bake for another 20 minutes.
Let cool, place in the refrigerator till chilled, serve cold on a cold plate.
The outdoor dining room at Palamanui should be ready in December. Huge ceiling fans are already in place and looking great!
We sat with Tim and Alesha, owners of Hungry Honu on 75-5719 Alii Drive, at Kona Plaza.
Their son, Scott Largent, is a culinary student and was one of the kitchen managers. He helps out at the restaurant whenever possible.
Their menu includes smoothies, 100% Kona coffee, breakfast, melts and pizza. They purchase sourdough crust and bake the pizza on premise.
Alesha makes the desserts, which includes banana pudding, cookies n’ cream fluff, acai bowl, and pastries baked fresh in-house. Tim delivers to various businesses in town and has a following of people who order regularly. Hungry Honu is open from 6:30 a.m. to 3 p.m. Monday through Friday.
Email Audrey Wilson at audreywilson808@gmail.com.
