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Shoyu Butterfish June 11, 2017

Posted by marksun in fish, Japanese, sause.
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This is an easy  way to cook frozen butterfish.  The miso is a nice touch.

1 lb. butterfish fillets  – frozen ok

½ c sake or beer if you don’t have sake
½ c shoyu
¼ c mirin
2 T white miso
2 T brown sugar
piece of fresh ginger crushed or grated
1 garlic clove – crushed

Mix sauce ingredients, bring to boil in a saucepan big enough for the fish

Add fish, cook  about 5 min on a side or until cooked

Serve with rice, or with somen noodles.



Opihi and Kikapoo juice January 5, 2009

Posted by marksun in Dad, Hawaiian, sause, seafood.
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Opihi live in herds on the rocks in the ocean splash zone.  There are two basic kinds which we distinguish by the color of the foot – yellow and black – the yellow generally are considered to be better eating.  Opihi, like most Hawaiian ocean wild-life, are seriously depleted by over-fishing.  Fortunately, opihi are not anything like endangered, but edible/legal sized opihi are hard to find.

Kikapoo juice is what my dad used to call a mixture of Hawaiian red chili peppers, shoyu, vinegar, worchestershire sause, and ketchup.  Dad did not remember where he got it the word or the idea; however,  I can tell you that  it’s from the comic character Li’l Abner whose over-all clad kin made kikapoo joy juice, out’n in the woods by the light of the moon.

Kikapoo juice – combine in small bowl –

  • 2 hawaiian chili peppers, crushed
  • 1 T shoyu
  • 1 T vinegar
  • 1 T worchestershire
  • 2 T ketchup

That should be enough for 1 cup or so of fresh, raw, shelled opihi.

Giant opihi
Not too long ago, Joel gave me a present of frozen giant opihi about 3″ in diameter each that he had been cultivating.   At this size , opihi are a  tough and the flavor strong.  Joel’s advice – big opihi are better cooked.

On the grill:  dowse with kikapoo juice and roast in the shell on the grill until bubbling.

In the toaster oven: Make a foil catch pan and roast.

Slice the cooked opihi into strips to serve.