Let’s Talk Food: Cooking students show what they’re made of

Culinary students at the Palamanui Campus recently hosted Flavors of Japan. Chefs Scott Largent and Jacob Malapit and culinary instructors Paul Heerlein, Fernand Guiot and Catherine Harlan provided attendees with a wonderful lunch and an experience where students were able to hone their cooking skills.

The menu was as follows:

Ahi Tataki Somen Pasta Salad

Wafu garlic kanpachi

Miso soup

Japanese cheesecake

The Ahi Tataki Somen Salad was excellent, the dressing wasn’t too overpowering.

Ahi Tataki Somen Pasta Salad

Ahi: 1 ounce per person

Somen noodles

Dressing:

2 cups Yamasa soy sauce

12 ounces rice vinegar

4 ounces warm water

4 ounces mirin

1-1/4 cup sugar

1-1/2 tablespoons sesame oil

Chili pepper/sambal to taste

1 bunch of spring onions

Vegetables:

1 carrot, finely julienned

10 pieces of sugar snap peas, finely julienned

1 Maui onion, finely julienned

1 head cabbage, finely chopped

Spring onions

6 eggs

1 pound Japanese-style tataki

Garnish:

sesame oil

Kamaboko

Pickled ginger

Spring onions

Egg omelette

Sesame seeds

Cook somen in boiling water, drain and pour cold water over it. Mix somen with julienned vegetables and dressing.

Garnish with pickled ginger, spring onions, julienned egg omelette and sesame seeds.

The wafu garlic kanpachi was perfectly seasoned and brought out the wonderful, delicate flavors of the fish.

Wafu garlic kanpachi

16: 3-ounce kanpachi

Wafu garlic sauce:

3/4 cup sake

3/4 cup mirin

3/4 ounce dashi

1/4 cup shoyu

3/4 tablespoon sesame oil

1/8 cup cilantro, finely chopped

1/2 tablespoon garlic, minced

Marinade:

Mix everything together, marinate the kanpachi for an hour, turning every 15 minutes.

1/3 cup shoyu

1/3 cup mirin

1 1/2 inch piece of ginger

3 shallots, peeled and thinly sliced

3 stalks spring onions, chopped

1-1/3 tablespoons garlic, crushed

1-1/3 cups sugar

3 pounds of kanpachi

2 1/2 ounces vegetable oil

1-1/2 cups potato starch

Side dishes/side dishes:

1-3/4 cups white rice

2/3 cup bean sprouts

1-1/4 ounces toasted sesame seeds

Place potato starch in a bowl, remove fish from marinade and discard excess marinade. Dip both sides of the fish in potato chips and coat well.

Fry the fish individually for 3 minutes on each side until crispy. Make sure you use medium heat or the crust will burn before the fish is cooked.

Dry the fish on kitchen paper and keep warm.

Serve with wafu garlic sauce and white rice. Garnish with bean sprouts and sesame seeds. The Wafu Garlic Kanpachi was served with some vegetable tempura on the side.

Vegetable tempura

For 12 people

1 1/2 sweet potato, peeled and cut into 1/2-inch slices

1 1/2 long eggplant, cut into 1/2-inch slices

1/2 kabocha (Japanese winter squash), peeled and cut into 1/2-inch slices

12 green beans, cleaned

3 onions, peeled

Dough:

Mix together, but don’t overmix:

21 ounces ice water

3 large eggs

10-1/2 ounces all-purpose flour

Vegetable oil for frying

Dip the vegetables in the batter until completely coated, carefully place them in hot oil and fry until nicely browned.

The Japanese cheesecake was impressive. The slices were huge and after enjoying the meal, many opted for a take-away container for dessert.

Japanese cheesecake

300 grams of cream cheese

228 grams of milk

105 grams of butter

105 grams of all-purpose flour

234 grams of protein

114 grams of egg yolks

120 grams of sugar

Add cream cheese, milk and butter over a water bath.

Stir until there are no lumps, remove from heat and add sifted flour. Mix well and add the egg yolks, making sure they are warm.

Beat the warmed egg whites with the sugar in 3 batches and beat to soft peaks.

Divide the egg white into two portions and fold in carefully with the spatula. Make sure the mixing bowl is completely clean and dry.

Pour into a round cheesecake pan, wrap completely with foil and place in a hot water bath. Bake at 300 degrees for 40 minutes. Turn the cake over and bake for another 20 minutes. Then bake with the oven door open for another 20 minutes.

Allow to cool, refrigerate until chilled and serve cold on a cold plate.

The outdoor dining room at Palamanui should be ready in December. Huge ceiling fans are already installed and look great!

We sat in Kona Plaza with Tim and Alesha, the owners of Hungry Honu at 75-5719 Alii Drive.

Their son, Scott Largent, is studying culinary arts and was one of the kitchen managers. He helps out in the restaurant whenever possible.

The menu includes smoothies, 100% Kona coffee, breakfast, melts and pizza. They buy sourdough crust and bake the pizza on site.

Alesha prepares the desserts, including banana pudding, cookies n’ cream fluff, acai bowl and pastries freshly baked in house. Tim delivers to various businesses around town and has a following of people who order regularly. Hungry Honu is open Monday to Friday from 6:30 a.m. to 3:00 p.m.

Email Audrey Wilson at [email protected].