Eta’s Recipes
Apo Ahana’s Pot Roast Chicken
Aunt Allie’s Pecan Pie
Bamboo Chicken
Bara Sushi
Chicken With Orange Sauce
Fruit Cobbler
Hapa Haole Shoyu Pork
Harvey House Slaw
Kabocha No Fukumeni
Kuromame
Lemon Ice Cream Bars
Oatmeal Cake
Rocky Road Brownies
Sardine Udon (Noodles)
Sekihan
Stuffed Lotus Root
Apo Ahana's Pot Roast Chicken
To add to the idea of "legacy", I actually am giving a copy of my mother's
hand-written recipe...but I'm typing it for our web purposes. Thank you for
doing this. I'm looking forward to collecting some great recipesl
1 fresh Island Roaster about 4#
1 rounded T. rock salt
1/2 c. shoyu
2 T. gin in which has been soaked 1 thumb-size ginger and 2 cloves garlic,
crushed well
After thoroughly cleaning inside and outside of chicken with rock salt, wash
off and drain. For faster cooking, disjoint wings, neck and legs/thighs. Stir
above ingredients together (rock salt, shoyu, ginger/garlic) with fingers and
coat chicken, spreading salt evenly. Brown in hot pot with enough oil to
cover bottom. Add to remaining seasoning, 2 T. sugar, dash or two of
pepper and about 4 T. water.
If you like a lot of gravy, add equal parts of water, shoyu and sugar. Stir
this mixture well and pour over browned chicken (being sure pot is very hot
so that liquid will hiss loudly.) Cover immediately, wait 1 or 2 min. for
gravy to come to good boil, then lower heat to a very weak simmer. 30-34
min. (my note: 25 min. for @ 5 lb. chicken?)
If you find thighs not cooked enough, throw back in and slow simmer few
minutes more.
From Apo Ahana to my mother, Harriet Albao, to me, Candy Yanagihara.
AUNT ALLIE’S PECAN PIE
1 Pillsbury Already Pie Crust
1 c. white Karo syrup
1 c. dark brown sugar
1/3 c. melted butter
3 eggs
¼ t. salt
½ t. vanilla extract
1 c. pecans
One hour before you want to bake the pie, let one roll of pie crust warm up
to room temperature enough to unroll. With a rolling pin, roll it slightly
thinner. Spray the bottom of the pie pan with Pam, put the pie crust in the
pan and roll under the excess to make a thicker edge. Use a fork to slightly
flatten the edge and add a decorative touch. Chill the pie crust for at least
½ hour before filling and baking.
Mix together the rest of the ingredients, stirring well. Pour into the pie
crust. Put the pie on a baking sheet to catch any drips and bake in a
preheated 350* oven for 55 minutes. If the edges of the crust start to
brown too quickly, cover with strips of aluminum foil to protect them. The
pie should cool completely before cutting.
Enjoy! Sharon Holaday
BAMBOO CHICKEN
(Grandma’s Favorite) from Daisy Ishihara
Roasted chicken, shredded
Shiitake mushrooms, soaked and sliced
Bamboo shoots, sliced
Chicken broth
Green onions, (2 inch pieces)
Cornstarch (to thicken)
Grandma did everything by sight, no specific amount!
Directions: 1. Heat oil.
2. Add bamboo shoots and shiitake mushrooms.
3. Add shredded chicken.
4. Add chicken broth.
5. Add green onions.
6. Add cornstarch to thicken.
Daisy’s deviation: (Use left over roasted chicken and gravy.)
1. Heat gravy, may add more chicken broth.
2. Add shredded chicken, bamboo shoots, shiitake
mushrooms.
3. Add green onions
BARA SUSHI
From Yoshie Kawamura (Anne Hedani’s mother)
Cook 2 cups rice
Cut vegetables in thin slices:
1 medium carrot
¼ cup bamboo shoots
20-30 string beans
Shiitake mushrooms
Parboil vegetables in water and 1 tsp salt, 1 tsp sugar, 2 tsp shoyu
Cook vinegar sauce:
3 Tbs sugar
3 Tbs white white vinegar
2 tsp salt
¼ tsp ajinomoto
Mix vinegar sauce with hot rice
Mix in vegetables
Optional: 1 can unagi broken into bits
Garnish with fried egg strips, sliced kamaboko, nori strips
CHICKEN WITH ORANGE SAUCE
5 pounds chicken drummettes or thighs
1 12-ounce can orange juice concentrate
¼ cup to ½ cup sweet Thai chili sauce for chicken*
¼ cup oyster sauce
2 cloves garlic (Minced or finely chopped)
Salt to taste
Optional: Orange slices for garnish
Chopped Chinese parsley (about 2 tablespoons)
* Use chili sauce according to the degree of “heat” desired – mild, medium,
hot
OPTIONAL
Dust chicken parts with flour and brown in skillet (salt and pepper
pieces if desired).
Place chicken in large pan, pour orange juice concentrate, oyster
sauce, chili sauce, salt and garlic in pot, and simmer at medium heat for
approximately 45 minutes or until tender. Garnish with orange slices and
Chinese parsley.
Approximate nutritional analysis per serving (with chicken broth): 445 calories, 10
grams fat, 83 milligrams cholesterol, 322 milligrams sodium.
KAMEHAMEHA SCHOOLS’ FRUIT COBBLER
Crust Streusel
1/2 pound butter 1-1/4 cups sugar
1/2 cup sugar 1/2 pound butter
1/8 teaspoon salt 2-1/2 cup flour
1/8 teaspoon baking soda 1 cup oatmeal
1-1/4 cups flour Filling
1/4 teaspoon vanilla 2 cans apple pie filling (21 oz)
Crust: Cream butter and sugar; then add salt, baking soda, and vanilla.
Mix in flour and beat until soft. Spread evenly in a slightly greased 9 x 13
pan. Bake at 350° for 35-40 minutes or until golden brown. Push edges
down if they have crept up on the pan. Cool.
Streusel: Combine ingredients and mix until crumbly. Rub mixture
between hands if prices won’t break up.
Filling: Spread pie filling over cooled crust; then top with streusel. Bake at
350° for 60 minutes, until streusel is golden brown.
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Hapa-Haole Shoyu Pork
From Myrna Nishihara
4-5 lb. Pork Butt, cut in chunks
Suace:
1 8-oz can Tomato Sauce
1 cup Sugar (Brown or White)
1 cup Shoyu
2 Tbsp Dry Mustard
Combine ingredients for sauce and mix well. Put pork into sauce and cook
over low heat for about 3 hours.
Hint: Since one 8 oz. tomato sauce can equals 1 cup, use the tomato
sauce can to measure sugar and shoyu also.
To serve: Slice or shred pork.
Harvey House Slaw
Carol Kuroda
Ingredients:
1 head cabbage
1 sweet onion
1/3 -3/8 cup sugar
Slice cabbage and onions. Layer cabbbage, onions, cabbage in large bowl
with cover (Tupperware works well for me). Pour sugar on top.
1 tsp sugar
12 tsp celery seed
1/2 cup vinegar
1/2 tsp dry mustard
1/2 Tbs salt
1/4 - 3/8 cup vegetable oil
In a small pot, add the above ingredients and bring to a rolling boil. Pour
over cabbage and cover immediately to hold in steam. Do not stir.
Refrigerate overnight. Next morning, mix. Keep in refrigerator. "It keeps
for weeks."
Variation: Layer thinly julienned carrots over onions.
Good salad with sandwiches.
Fresh cooked corned beef slices and slaw sandwiches.
Kabocha No Fukumeni
A Story Behind this Recipe – from Elaine
I love eating “bobola”. It was only recently that I found out that this
pumpkin is called kabocha. My mother always called it ”bobola”. She
never used a recipe, but I’m sure there was a recipe in theory. She always
made it on New Year’s day for me.
In honor of Eta chapter’s Christmas celebration, I share a recipe that
a friend gave to me called “Kabocha No Fukumeni” because she knew that
I LOVED eating it.
Kabocha No Fukumeni
INGREDIENTS: DIRECTIONS:
1-1/2 pounds kabocha Cut kabocha in half, lengthwise, then cut
(pumpkin) along the groove, about two inches thick.
Remove seeds and peel skin at one inch intervals, leaving strips of
green.
2-1/2 cups dashi
2 T mirin
(sweet rice wine)
1/3 cup sugar Combine dashi with seasonings in a saucepan;
1 tsp salt bring to a boil; add kabocha. Cover and cook
2 tsp soy sauce on medium-high heat and bring to a boil.
Reduce heat and simmer for 10 to 15 minutes or
until kabocha is cooked. Turn heat off and let
kabocha stand in sauce until ready to serve.
KUROMAME (BLACK SOYBEANS)
Submitted by June Watanabe
This recipe is from my 95-year old mother, Esther Nakamura, who originally got it from a
radio show. She changed it a little to suit her taste, and prepared it for every New
Year’s feast. I tried this easy to prepare recipe and the sweetened black beans were
delicious!
Kuromame means black beans, and is traditionally eaten on Japanese New Year to
ensure good health and success.
2 pkg. (2 cups) kuromame 7 cups water
2 pkg. (1 cup) dried chestnuts 2 cups sugar
1/3 cup shoyu
1 tsp. salt
½ tsp. baking soda
Heat ingredients (except kuromame and chestnuts) until the sugar
dissolves. Remove pot from stove. Place the washed kuromame and
chestnuts into the pot. Cover and leave it out overnight (about 10-12
hours). The next morning, cook on medium low heat until the beans are
soft (about 3-4 hours).
Lemon Ice Cream Bars
(from the Honolulu Advertiser) Betty Yoshida
Ingredients
2 ½ rolls Ritz crackers (18 pieces), crushed fine*
1 ¼ blocks melted butter (1/2 cup plus 2 Tablespoons)
2 boxes instant lemon pudding, or any desired flavor
¼ cup cold water
1 (half gallon) of vanilla ice cream, softened**
Cool Whip (8 oz – I used the Lite version)
*To crush crackers, place them in a zip loc bag and grind them with a
rolling pin. I used a flat meat pounder. Or, you can use a food processor.
**Buyer beware: The ice cream I thought was ½ gallon, was only
1 ½ quarts! Therefore, I added a cup of milk to the mixture.
Preheat oven to 350 degrees.
Mix crushed crackers and butter together and press into the bottom of
a 9 x 13 inch pan. Use the back of a spatula or roll a glass over the
mixture to flatten it.
Bake 10 minutes at 350 degrees until golden brown. Cool.
Mix pudding with cold water (it will be thick); be sure to whisk it well
so the pudding dissolves completely.
Using a hand-held electric mixer, gradually mix in the ice cream until
well blended. Scrape ice cream mixture into the cooled crust. Freeze
until firm. Spread whipped topping over the ice cream mixture and
return to freezer.
Remove from freezer 10 minutes before serving for easier cutting.
Cut into squares. Makes about 15 large servings.
Per serving: 380 calories, 22 g fat, 13 g saturated fat, 50 mg cholesterol, 400 mg
sodium, 43 g carbohydrate, 1 g fiber, 27 g sugar, 4 g protein
Oatmeal Cake
(from the Honolulu Advertiser)
Cake Ingredients Topping:
1½ cups boiling water 6 Tbs butter
1 cup oatmeal (not instant) ¼ cup evaporated milk
1 cup sugar ½ cup brown sugar
1 cup brown sugar ½ tsp vanilla
2 eggs, well-beaten 1 cup shredded coconut
½ cup butter 1 cup chopped walnuts
1 1/3 cup flour
1 tsp cinnamon
1 tsp baking soda
1. Preheat oven to 350 degrees. Pour boiling water over oatmeal and let stand
20 minutes.
2. Add sugars, eggs and butter to oatmeal.
3. Combine flour, cinnamon, baking soda and salt. Add to oatmeal mixture and
stir well.
4. Pour into a greased 13 x 9-inch pan. Bake 30 minutes.
5. To make topping: Combine ingredients & spread over baked cake. Place
under a broiler until bubbly and golden brown.
1 tsp salt
----------------------------------------------------
Rocky Road Brownies
From Gail Watanabe
1 box Devils Food cake mix
1 can condensed milk
1 egg
1 stick butter (melted)
1/2 bag mini marshmallows
1 cup chocolate chips
1 cup nuts (chopped)
Mix the cake mix, butter, condensed milk and egg together. Pour half of the
batter into a well-greased 9 x 13 pan. Mix the other half of the batter with
the marshmallows, chocolate chips, and nuts. Pour remaining mixture in
the pan. Bake at 350 degrees for 40-45 minutes. Cool before cutting
Sardine Udon
from Binky Kusatsu
I came from an extended family. My parents went to work and my Japanese
Grandmother did all the cooking and cleaning. My mom was surely lucky in this
arrangement. From peasant stock, my Grandmother cooked very simply, usually with
vegetables from the garden and little meat mixed in to feed all nine of us. There were
no recipes per se, nothing written, nothing handed down, only memories of what was.
There is one “recipe” that I recalled later in my adult life as I became a mom and often
times had to economize on the family meals. But, I have also made this dish for others,
at various gatherings and it was well received. This, I share with you as part of my
heritage of Japanese country-style cooking.
Sardine Udon
1 can Sardines packed in oil
1 medium onion, sliced thinly (or more)
1 ten ounce package of udon
2 Tbs shoyu (or to taste)
½ tsp salt (or to taste)
1 small Hawaiian chili pepper, seeded and sliced thinly
(more if you want it spicier)
Use 3 of the 4 bundles of udon that came in the package. Break the udon
in half. Cook in salted boiling water until al dente. Drain.
In a heated pan, pour contents of sardine can (oil and all). Break sardines
apart. Add onions, shoyu, salt, and chili pepper. Cook until onions are
slightly limp. Add cooked udon. Stir to coat udon evenly. Heat through.
Serve.
SEKIHAN (Red rice)
Recipe from my mom, Esther Nakamura
Myrna Sugiyama
¾ c dried azuki beans
6 c mochi rice
2 tsp salt
Black sesame seed and salt
Wash beans and put in ban-no-nabe (pot) with at least 4-5 cups of water.
(be sure to cover beans). Cook at high heat. When it boils, lower heat to
medium and cook for 30 minutes.
Drain cooked azuki beans, and save the colored water. Using the same
pot, wash 6 cups of mochi rice. Drain water completely after washing. Add
cooked beans to rice. Using the azuki water, measure 5 cups. If not
enough, add water to make 5 cups. Add 2 tsp salt.
Cook over high heat and when it begins to boil, turn heat to low and cook
for 10 minutes. Then turn heat off and leave for 10 more minutes before
opening lid.
Sprinkle mixture of black sesame seed and salt over the rice before
serving.
STUFFED LOTUS ROOT
From Frances Kojiro
2 lotus root sections, 5 “ long 1 tsp sesame seeds (toasted, ground)
½ lb. ground beef or poultry
3 eggs, beaten
2 Tbs shoyu
1/8 tsp salt
½ Tbs minced garlic ½ Cup flour
3 Tbs green onion, chopped
¼ Cup salad oil for frying
1 tsp pepper
Pare lotus root and slice into crosswise sections, about ¼” thick. In a small
bowl, mix meat shoyu, garlic, green onions, sugar and sesame seeds.
Place 1 T of meat mixture on each slice of lotus root: Press firmly into lotus
root slices. (Let a bit hang over the sides of the hasu to keep it from
shrinking away.) Combine eggs and salt. Dredge each lotus root slice in
flour, then dip into egg mixture. In a skillet, heat oil, meat side down, for
2-3 minutes. Turn and continue fry until lightly browned, Serve with
Vinegar-Shoyu Sauce or Ko Choo Jung Dipping Sauce. Makes 6 servings.
VINEGAR-SOY SAUCE
½ C shoyu
2 tsp minced green onion
¼ C vinegar
1 tsp minced garlic
2 tsp sesame seeds, toasted, ground
1 tsp minced ginger root
Combine all ingredients and mix well. Makes about 1 cup.
KO CHOO JUNG DIPPING SAUCE
1/3 Cup shoyu
3 Tbs ko choo jung
3 Tbs chopped green onion
1/3 C vinegar
2 Tbs sesame seed
1/3 C sugar
Combine all ingredients. Mix well. Makes 1 cup