Kanpachi with Yogurt Turmeric Sauce - KFVE, K5-Hawaii News Now, Local Programming

Kanpachi with Yogurt Turmeric Sauce

Kanpachi with Yogurt Turmeric Sauce 

Yield 2 servings


1 lb                      Fresh Kanpachi

1 cup                   Yogurt (whole milk) 

½ tsp                   Turmeric powder (dry)

1 tsp                    Garlic, grated (fresh)

1 tsp                    Ginger, grated (fresh)

1 Tbsp                  Olive oil

½ piece                Lemon (juice)

1 Tbsp                  Olive oil

¼ tsp                   Salt

¼ tsp                   Pepper

1 Tbsp                  Vegetable oil

1 tsp                    Dill (fresh)



1. Mix all above ingredients (except dill and vegetable oil) and marinate Kanpachi fillet for 1 hour.

2. Remove Kanpachi fillet from the marinade and dry with paper towel. Reserve the marinade.

3. Heat vegetable oil in sauté pan very hot.

4. Quickly cook and lightly brown both side of Kanpachi fillet. 

5. After removing Kanpachi fillet from the pan. Pour reserved marinade mix into the same pan and stir and cook with medium heat to lightly thicken to make sauce.

6. Place the sauce on Kanpachi fillet and garnish with fresh dill on the top to serve.



 Healthy Gobo-Burdock Slaw Salad

 Yield 2 servings



6 oz                     Gobo-burdock, julienne cut

2 oz                     Carrot, julienne cut

¼ cup                  White vinegar

2 cups                  Water


For dressing:

1/3 cup                  Yogurt

1 tsp                      Dijon mustard

1 tsp                      White Miso

1 tsp                      White vinegar

1 tsp                      Sugar

1 Tbsp                    White sesame, roasted ground

Pinch                      Salt

Pinch                      Black pepper



1. Soak julienne Gobo in 2 cups of water and ¼ cup of white vinegar for 10 minutes. Drain.

2. In same pot, boil Gobo for about 2 minutes, and carrot for about 15 seconds keeping it still crunchy. Drain well. 

3. Mix all ingredients for dressing and toss it with Gobo and carrot to serve either cold or room temperature.



 Chapatti Bread

Yield 2 servings



4 oz                           Whole-wheat flour

3 oz                           Water

Pinch                         Salt



1. Put the flour in a bowl, slowly add water to form soft dough. 

2. Knead the dough until it is smooth, about 5 – 10 minutes.

3. Cover the dough with plastic wrap and rest it at least for 30 minutes.

4. Knead the dough again and divide into 6 piece balls.

5. Roll out the ball flat.

6. Heat a sauté pan with medium heat.

7. When the pan is hot, place the flatten dough on medium heat for one minute and turn and cook the other side for 30 seconds.

8. Take the pan off the stove and put the chapatti directly on top of the low flame. It will puff up in few seconds. Turn the chapatti over and do the same. Serve immediately.

Powered by Frankly
All content © Copyright 2001 - 2018 Raycom Media. All Rights Reserved.
For more information on this site, please read our Privacy Policy, and Terms of Service, and Ad Choices.
FCC Public File
Email: publicfile@k5thehometeam.com
Phone: 808-847-9371
Closed Captioning