What's Cooking Hawaii Season 2 Episode 4 - KFVE, K5-Hawaii News Now, Local Programming

October 23, 2013

What's Cooking Hawaii Season 2 Episode 4

Soki Udon

Yield: 2 portions

 

Ingredients:

1tsp salt

6oz water

2.5 cups AP flour

 

1gal water

1pc konbu

2cups bonito flakes

¼ cup sake

2tsp salt

 

2# pork ribs

½ cup mirin

½ cup sake

3T shoyu

1carrot cut into ¼" thick slices

1head mustard cabbage cut into 1" by 1" squares

 

1)    Place the flour into a food processor with the salt and turn on and drizzle in the water slowly just until the mixture begins to combine

2)    Knead the dough for about 5 minutes and then allow the dough to rest for 30 minutes, roll into a sheet ¼ thick and cut into noodles and set aside

3)    Place the water, konbu, bonito flakes, sake, and salt into a large pot on low heat and simmer for 30 minutes, strain out the liquid and place it  into a med sized pot and add in the pork ribs. Allow the ribs to simmer for 30 minutes on low heat with a lid on

4)    Remove the ribs and fat from the liquid and place them into a sauté pan with the mirin, sake, and shoyu and simmer just until the liquid reduces by half and turn off the heat

5)    Place a medium sized pot filled with water on high and bring to a boil, when boiling drop in the udon noodles and allow it to cook for a couple of minutes, strain and devide the noodles  into 2 portions in 2 large serving bowls

6)    Place the carrots and mustard cabbage in the strained pork simmering liquid and quickly bring to a boil, season with salt if needed and pour 1 cup of broth with carrot and mustard cabbage in each bowl with udon noodles and top with the seasoned ribs as a garnish

 

Fresh Tofu

Yield: 8oz

 

Ingredients:

2.5 cups or 1#  of dried soybeans

1 gal water

1tsp salt

1T nigari

3T water

 

1)    Place the dried soybeans in a large bowl or container and add in the 1 gal water and allow the beans to soak for a minimum of 4 hours or overnight

2)    Place the beans and water into a food processor or blender and blend until the beans form a frothy thick pulp(you may have to divide the beans and water in smaller batches to fit your blender or food processor)

3)    Place the pulp in a large pot add in the salt and simmer for about 40 minutes making sure to scrape the bottom of the pot regularly

4)    Strain the liquid(soy milk) through a cheesecloth or fine strainer and place in a clean pot

5)    Bring the soy milk to a simmer

6)    Dissolve the 1T nigari into the 3T water and slowly pour into the simmering soy milk

7)    Allow the simmering soy milk to clump naturally forming white pillows,once the white pillows are clearly defined from the clear yellow liquid then strain the entire contents of the pot through a cheesecloth and place the warm tofu into a mold to form the "block", after a few minutes place the tofu block into cold water to firm up and serve as is or store chilled

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