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In a shallow bowl or a medium deep dish, lay the hamachi slices at you own design. The slight depth of the plating dish helps to keep the fish in contact with its marinade/sauce/salsa. Drizzle half of the lemon and lime juice over the fish. Refrigerate. Next, in a mixing bowl combine all of the...
In a medium pot, fill with enough water to cover edamame. Bring to a boil. Rinse with cold water, strain then transfer to a mixing bowl. Add chili garlic sauce, sesame oil, soy sauce, katsuo boshi and sesame seeds. Mix well. Serve immediately. Enjoy!
Pre-heat your oven on bake to 350 degrees. In a large frying pan over medium-high heat, add one tablespoon of olive oil to sear the (salt and pepper seasoned) rack of lamb fat side down until browned. Remove from heat, let cool. In a mixing bowl, combine bread crumbs, garlic powder, paprika,...
1. Trim beef and dice into 1" cubes 2. Season beef with salt and pepper and dust with flour and shake off any excess. 3. Cook beef over high heat and brown on all sides. Do this in batches to ensure even browning. 4. Cook bacon over medium heat in a stockpot. 5. Transfer beef to stockpot with bacon...
Preheat oven to 325°. Wrap 12 teacups with plastic wrap and spray with vegetable oil. Place cups on a baking sheet. In the top of a double boiler or in a large, heatproof bowl fitted snugly over a saucepan with 2 inches simmering water, melt butter and chocolate and stirring until smooth. When...
Edamame Sauce: Peel and clean Edamame beans. Blend with vegetable stock and a cube of butter. Smokey Parsnip: Boil cleaned Parsnip in cream until tender. Puree in food processor with shaved mackerel and liquid smoke. Kumquat Tartar: Chop pickled kumquats into very fine dices. Olive Powder: Dry...
1. In a small saucepan bring salted water to a boil. 2. Make an ice bath, place basil in boiling water for five seconds and remove and place in ice bath. 3. Remove basil and blot dry with a paper towel, remove stems and puree leaves with 2 tbsp of the olive oil. 4. Combine remainder of ingredients...
Simply cut ahi into thin bite size pieces. On a cold plate, lay the sliced ahi spread out to your liking. Top each slice of sashimi with jalapeno, onion, green onion, chiso and sesame seeds. Drizzle your shoyu or vinaigrette aggressively over the sashimi and garnishes. Serve immediately. Enjoy!
In a mixing bowl, simply combine the fresh fish, sesame oil and salt. Keep cold. On a shallow serving bowl or plate, layer sushi rice, furikake, natto, fresh fish mix, hari zuke, cucumbers, amazu shoga, green onions and kaiware (radish) sprouts, in this order. Enjoy!
In a mixing bowl, add ahi, sambal, mayo, sesame oil, green onion, cayenne & salt. Mix well and refrigerate to keep cold. Layer sushi rice in a shallow bowl or dish and sprinkle furikake over the rice. Top rice with spicy ahi mixture. Garnish with slices of cucumber. Enjoy!



Hawaiian Grown TV LLC produces both Hawaiian Grown TV, a "Farm to Table" TV series, and Hawaiian Grown Kitchen, a 30-minute Cooking TV Series filmed at Y. Hata's ChefZone. Both shows are broadcast on OC16 statewide to the state of Hawaii.



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