Batayaki

Browsing the book “From Kaukau to Cuisine: An Island Cookbook, Then and Now,” I saw a recipe that my family makes everyone in awhile.  It’s great because you get to cook what you want on your own!

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Butter

Zucchini, sliced

Eggplant, sliced

Mushrooms, sliced

Chinese cabbage, chopped

Bean sprouts

Boneless beef, pork or chicken, thinly sliced

Shrimp or scallops

Salmon or ‘ahi belly

If using salmon or ‘ahi belly, brine fish for 20 minutes in 2 tbsp of Hawaiian salt and 4 cups water.  Heat a frying pan and add butter.  Fry ingredients in butter to desired doness.  Serve with Batayaki Dipping Sauce.

Batayaki Dipping Sauce

1 lemon, juiced

¼ cup sugar

1 tbsp Korean chili pepper paste

1 tbsp sesame oil

1 cup chicken broth

¼ cup grated daikon

2 tbsp chopped green onions

Combine ingredients through chicken broth.  Mix well, then add grated daikon and chopped green onions.

This has turned out to be one of my favorite recipes because it’s not only taste, but fast and easy!  If you don’t feel like slicing the meat really thinly, you can buy it at KTA (exactly what I do).  I also usually serve it over a bed of hot rice and drizzle the juices from everything cooked over the rice.  

Hiura, Arnold. From Kaukau to Cuisine: An Island Cookbook, Then and Now. Watermark Publishing: Honolulu, HI. 2013.