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Tag Archives: Derek Kurisu

  • FOOD FRIDAY: A Porky Pair from From Kau Kau to Cuisine

    From Kau Kau to Cuisine: An Island Cookbook, Then and NowFrom Kau Kau to Cuisine: An Island Cookbook, Then and Now by Arnold Hiura, featuring Derek Kurisu of KTA SuperStores and Jason Takemura of Pagoda Floating Restaurant and Hukilau Honolulu, is a unique culinary guide drawing out the connections between old, plantation-era favorites and new, innovative modern cuisine. While food historian Arnold provides a background to what, why and how we eat in Hawaii, Derek and Jason team up to present 30 pairs of recipes. Each pair matches a “Then” dish from Derek—a classic plantation or traditional local-style favorite—with a “Now” dish from Jason—a reinterpretation of Derek’s version or a new creation drawn from the same ingredients or cooking style.

    On this Food Friday, we present a pork-tastic pair: Classic Shoyu Pork from Derek and a modern spin on the manapua from Jason.

    From Kau Kau to Cuisine: Shoyu Pork and Pork Belly Bao Bun Sliders

    Shoyu Pork by George Yoshida and Derek Kurisu

    I remember my family receiving pork from the “buta kau kau man” who would come to neighborhood homes and pick up slop once or twice a week (see page 30). In return, he would periodically bring everybody a piece of pork as a way of saying thanks. That pork was so goodI really looked forward to it! To this day, I love local pork, which is leaner and more flavorful than Mainland pork. This is another recipe I learned from my buddy, George Yoshida. Here on the Big Island, a lot of our plantations grew sugar. But on the other islands, they grew a lot of pineapple. The flavor goes well with pork, so we often use it for cooking with ham or spare ribs. I like to use it for shoyu pork—with the shoyu, it makes a unique flavor and the juice helps tenderize the pork. -DK

    • 5 pounds pork belly (or boneless pork shoulder roast, cut in half)
    • 1 cup shoyu
    • 1 cup sugar
    • 1 cup pineapple juice
    • 5 slices fresh ginger

    In a deep pot, cover pork with water and boil for 1 hour. Discard water and rinse pork. Slice pork into 2-inch pieces and, in the same pot, combine with remaining ingredients. Bring to a boil and continue to simmer, about 45 minutes, until tender.

    Serves 8 to 10.

     

    Braised Pork Belly Bao Bun “Sliders” by Jason Takemura

    Growing up in Hawai‘i, everybody loves to eat manapua. They’re sort of like SPAM® musubi—the kind of grab-and-go food perfect for a snack or quick meal. Instead of serving plain manapua in the restaurant, we put this spin on the classic Island favorite. We started with some of the Asian ingredients and flavors that I learned at Chai’s and adapted them to our needs and tastes. The secret is our braised pork, which goes really well with the bao buns. Sliders are really popular these days—no need to cut them in half or anything, they’re all individual servings. -JT

    • 2 pounds pork belly, skin removed
    • Pork Marinade (recipe follows)
    • 4 tablespoons hoisin sauce
    • 2 teaspoons sriracha (or other hot sauce )
    • ½ cup Kim Chee, chopped (see recipe, page 154)
    • 1 cup thinly sliced won bok
    • ½ cup finely julienned Fuji apple
    • ½ cup julienned green onions (reserve bottoms and stems for marinade)
    • 12 fresh bao buns, steamed and warmed

    Pork Marinade

    • 1½ cups shoyu
    • 1 cup sugar
    • ½ cup water
    • 2 pieces star anise
    • 1 3-inch piece ginger
    • 4 stalks green onion, white part only
    • 5 cloves garlic, whole
    • Pinch crushed red chili flakes

    Cut pork belly into a 2-inch by 2-inch by 8-inch block. Combine marinade ingredients and marinate pork overnight (8 to 12 hours), turning the pork over every 4 hours.

    Preheat oven to 325˚F. Transfer pork and marinade into an oven-safe pan. Cover pan with foil. Place in the oven and braise for 3 hours. Remove from oven, remove foil and allow to cool, with the braising liquid, before refrigerating until ready to use. Remove cold pork from the liquid and slice crosswise ¼-inch thick. Reserve braising liquid.

    In a sauce pan, heat sliced pork belly in the reserved braising liquid. Mix hoisin and sriracha together and set aside. In a separate bowl, mix won bok, apples and chopped kim chee together. Spread 1 teaspoon of hoisin-sriracha sauce in each warm, softened bao bun. Place 2 to 3 slices of pork per bun, topped with the kim chee slaw. Garnish with green onions.

    Makes 12 sliders.

    For more delicious pairings like this one, pick up a copy of From Kau Kau to Cuisine at our online store or your local bookshop. Go grind!

    From Kau Kau to Cuisine: An Island Cookbook, Then and Now
    by Arnold Hiura, featuring Derek Kurisu and Jason Takemura
    Hardcover, 196 pages

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  • SPAM® Musubi...Can?

    spammusubiIn honor of the Waikiki SPAM® Jam taking place this weekend, we're sharing this fun how-to and recipe for SPAM® musubi a la Derek Kurisu from the award-winning cookbook From Kau Kau to Cuisine: An Island Cookbook, Then and Now. You'll find this same step-by-step guide and recipe in the book, along with 59 more ono-licious local dishes.

    What sets this version of SPAM® musubi apart is that Derek makes it in an empty SPAM® can. “This is important,” he says, “because I want everyone to know that no matter where you are in the world, if you have a can of SPAM®, you can make musubi. You don’t need a special press. Save the can! Clean it out and make it one of the implements in your kitchen along with your knives and things.” It certainly is an easy way to make musubi when you’re camping or traveling away from home and hungry for a taste of Hawai‘i.

    DK_SPAM8This is a winner. You can try substituting different kinds of luncheon meat, but somehow Hawai‘i folks can always tell the true SPAM® from everything else. Although the ingredients are basically the same, SPAM® fries up nice and crispy with just the right texture and taste. But you can substitute foods like tonkatsu or teriyaki meat as the musubi filling, instead of SPAM®. The combination of teri beef and kim chee is a winner. There’s no limit, really. Just use your imagination. -DK

    1 can SPAM® (save the can)
    Furikake (seasoned seaweed flakes), optional
    4 nori (seaweed) sheets, halved
    Cooked Calrose (medium-grain) rice

    Cut the SPAM® block into 8 slices (the slices should fit perfectly back into the can). Fry SPAM® until brown and crisp on the outside. (Avoid overcooking, as this results in rubbery SPAM®.) In the SPAM® can, add a ½-inch thick layer of rice. Pack rice down with a spoon. Sprinkle furikake (about ½ teaspoon) over the rice. Layer a slice of SPAM® over the furikake, topped by another layer of rice. The SPAM® and rice layers should not reach higher than halfway up the can. Pack down firmly with a spoon. Invert the can over a half-sheet of nori (it should fit exactly); the stack of SPAM®, rice and furikake should slide right out. Tightly wrap the musubi with the nori. Wet the blade of a knife and slice into 3 pieces. (See below for step-by-step photo instructions.)

    Makes 8 whole musubi or 24 pieces.

    Stop by our booth at this weekend's Hawaii Book & Music Festival before you head to the SPAM® Jam on Saturday evening. Pick up a copy of From Kau Kau to Cuisine and whet your appetite for all the spamalicous food you can eat! We'll even have special Kau Kau gift packs that include a Cane Haul Road "Kau Kau" dish towel—so you can take care of Mom's Mother's Day gift, too!

  • Come. We Go Kau Kau.

    From Kau Kau to CuisineOur newest book, From Kau Kau to Cuisine: An Island Cookbook, Then and Now (by Arnold Hiura, featuring Derek Kurisu and Jason Takemura), will be hitting bookstores at the end of the month. It's currently available for purchase at our online store.

    In From Kau Kau to Cuisine, food historian Arnold Hiura provides the fascinating backstory of Hawai‘i’s culinary journey from roots in tight-knit communities to how—and what—Islanders eat today. Arnold points out, for instance, that common foods once consumed out of necessity, such as offal cuts or native plants, have once again become popular. The buzzwords of modern cuisine—sustainable, homegrown, foraged—are in fact age-old practices; many old-timers never stopped sourcing, cooking and eating their foods in these ways.

    Chef Jason Takemura, Arnold Hiura and Derek Kurisu. Photo by Eloise Hiura. Chef Jason Takemura, Arnold Hiura and Derek Kurisu. Photo by Eloise Hiura.

    In addition, Big Island television personality and KTA Super Stores executive vice-president Derek Kurisu and O‘ahu executive chef Jason Takemura of Hukilau Honolulu and Pagoda Floating Restaurant, have teamed up to present 30 pairs of recipes. Each pair matches a “Then” dish from Derek—a classic plantation or traditional local-style favorite—with a “Now” dish from Chef Jason—a reinterpretation of Derek’s version or a new creation drawn from the same ingredients or cooking style. The result: Grilled ‘Opihi are reimagined as Baked Oysters with Truffle Hollandaise; Kabocha with Dried Ebi evolves into Roasted Kabocha Risotto; Portuguese Sausage–Hamburger Patty Loco Moco is remade as Sake–Soy-Braised Short Rib Loco Moco. Each dish is accompanied by mouth-watering color photography, while accompanying features offer tips on step-by-step processes.

    We'll also be kicking off the book release with a talk story and tasting event at the Pagoda Floating Restaurant International Ballroom. This event is part of the Japanese Cultural Center of Hawaii's "Inspired Food" series (the last event featured Kau Kau author Arnold Hiura and Chef Alan Wong discussing Chef Alan's book, The Blue Tomato) and is a fundraiser for the Center.

    The event will take place on Saturday, February 8 at 5:30pm. (Doors open at 5pm, validated $3 parking at the Ross Dress for Less parking lot on Kanunu St.) Tickets are $75, and a limited number of VIP reserved tables are available for $2000 (10 seats). Each ticket includes a copy of the new release From Kau Kau to Cuisine: An Island Cookbook, Then and Now and access to tasting stations featuring seven different dishes from the book. VIP guests enjoy reserved seats, table service and wine.

    Want to see what guests will dine on?

    From “Then” — Kabocha and Dried Ebi (Pumpkin and Dried Shrimp)
    From “Now” — Roasted Kabocha Risotto

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    From “Then” — Shoyu Pork
    From “Now” — Braised Pork Belly Bao Bun “Sliders”

    PorkPair_large

    From “Then” — Poke & Surimi Patties (Fishcake Patties)
    From “Now” — Shiitake & Spinach Dynamite-Crusted Opah

    FishPair_large

    To purchase tickets, call the JCCH at (808) 945-7633, ext. 28 or email programs@jcch.com. Space is limited, so reserve your spot now!

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