Chef Bob is back with delictable Asian flavors

PORTSMOUTH, Va. (WAVY) – Chef Bob Hirasawa from Farm Fresh brings some Asian-inspired dishes to The Hampton Roads Kitchen: Hibachi Beef Teriyaki, Sunomono (Cucumber Salad), Coconut-Pineapple Rice and some delicious desserts you can only find at Farm Fresh.

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Hibachi Beef – Teriyaki

Serves 4     Prep Time: 15 minutes + 1 hour (Marinating)   Cooking: 15 minutes

Ingredients:
Flat Iron Steak                                 1 each
Teriyaki Sauce:
Soy Sauce                                      1 Cup
Sake Wine                                      ½ Cup
Chicken Stock                                 ½ Cup
Brown Sugar                                  ¼ Cup
Chopped Garlic                              2-3 Cloves
Fresh Ginger Juice                         3 Tbs.
Thinly Sliced Scallions                   2 Stalks
Toasted Sesame Seeds                  2 Tbs.

Directions:

  • In sauce pan, combine the Teriyaki Sauce ingredients, mix well and heat to low boil, reduce heat and simmer for a couple of minutes.
  • Allow sauce to cool to room temperature.
  • Pour over Flat Iron Steaks, marinate for at least 1 hour to overnight.
  • Heat grill or broiler.
  • Remove beef from marinade, transfer marinade to sauce pan and heat to simmer and allow marinade to simmer and thicken while you cook the Flat Iron Steaks.
  • Cook Steaks on a charcoal or gas grill or under a broiler.
  • Once steaks are cooked to your liking, allow to rest for 10 minutes before slicing. (Slice across the grain of the steaks)
  • Pour some of the sauce over the steaks, save the rest to be served on the side.
  • Garnish with Sliced Scallions and toasted Sesame Seeds.

Cucumber Salad (Sunomono)

Yield: About 4 Portions    Prep Time: 20 minutes

Ingredients:
Cucumber (thinly sliced)         2 each
Carrot match sticks                ¼ cup
Salt                                       2 tsp.
Rice Wine Vinegar                 1/2 Cup
Mirin                                      2 Tbs.
Sugar                                    ½ Cup

Directions:

  • In bowl sprinkle salt over cucumber slices and mix well, let sit for 5 minutes and then rinse thoroughly with cold water. Add carrot sticks.
  • Combine rice vinegar, mirin and sugar, pour mixture over cucumbers and carrots mix well, allow to sit for about 15 minutes before serving.

Coconut-Pineapple Rice

Yield: 8 servings   Prep time: 10 minutes   Cooking Time: 30 minutes.

Ingredients:

2 Tbs.                  Canola Oil
½ Cup                  Diced Onion
2 Cups                 Uncooked Long Grain White Rice
2 Cans                Coconut Milk
1 Cup                   Pineapple Juice
1 Cup                   Crushed Pineapple
1 Cup – divided   Toasted Coconut (reserve for garnish)

Directions:

    •  In large pot, heat Canola Oil over medium-high heat.
    • Stir in Onions cook for 5 minutes until Onions turn clear.
    • Add the Rice, stir, then the Coconut Milk, Pineapple Juice and Crushed Pineapple.
    • Stir and bring to boil, reduce heat to medium, cover.
    • Simmer for 15-20 minutes until liquid is absorbed.
    • Remove from heat and add ½ of the toasted Coconut.
    • When ready to serve, top each serving with toasted Coconut.
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