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Home Cooking with Foodland: Episode 8

Join Chef Keoni in his home kitchen as he demonstrates how to make Sizzled Ginger Scallion Ahi, Broiled Miso Eggplant and a Salad​. 

Ingredients (Serves 4):

Sizzled Ginger Scallion Ahi

  • 4 Ahi fillets or belly pieces (4-5 ounces each, 3/4 inches thick)
  • Garlic salt, to taste
  • 1 cup Vegetable oil (for frying and sauce)
  • 1 piece Ginger, 3 inches long, peeled and shredded
  • 1/2 cup Green onions, sliced
  • 1 tablespoon Shoyu
  • 1 tablespoon Mirin
  • 5 sprigs Chinese parsley

Broiled Miso Eggplant

  • 2 tablespoons Vegetable oil
  • 4 Japanese eggplants, halved lengthwise
  • 6 tablespoons Miso (red or white, based on preference)
  • 3 tablespoons Rice vinegar
  • 1-1/2 tablespoons Water
  • 2 tablespoons Sugar
  • 1/4 cup Green onions, sliced
  • 1 tablespoon toasted Sesame seeds
  • 2 tablespoons Gari (pink pickled ginger)

Serve with a pot of fresh hot rice.

Salad and Salad Dressing

  • Won bok cabbage
  • Carrots, julienned
  • 2-3 Celery stalks
  • 2-3 sprigs Cilantro
  • Toasted Sesame Seeds
  • ¼ cup Rice Vinegar
  • ¼ cup Vegetable Oil
  • 2 tablespoons Sugar
  • Sesame oil, a dash
  • Cracked Black Pepper, to taste

To make the salad dressing, combine ingredients, adjust to taste and shake well.

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