What’s in the bento box? Chef David Coffman from Katsuya shows food radio talk show host Cleverley Stone how to make Sautéed Shishito Peppers, Bento Box Salmon and Wasabi Mashed Potatoes. A favorite dining spot of celebrities and glitterati in Hollywood, Katsuya recently opened in Houston to rave reviews. Creator and chef Katsuya Uechi has skillfully translated Japanese flavors to suit the American palate, creating approachable Japanese cuisine. A feast for the senses, the beautifully appointed restaurant was designed by Philippe Starck to resemble a big bento box.

For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)

Katsuya by Starck
Chef David Coffman

Sautéed Shishito Peppers
Yields: 1 serving

Ingredients

• 2 cups Shishito peppers
• 1 oz. Soy sauce

Directions

1. Blister peppers in hot sauté pan.
2. Deglaze pan with soy sauce.
3. Serve immediately.

Bento Box Salmon
Yields: 1 serving

Ingredients

• 3 oz. Salmon
• ¾ cup Soy sauce
• ¼ cup Mirin
• Teriyaki sauce
• White sesame seeds

Directions

1. Grill or pan-sear salmon.
2. Mix soy sauce and mirin.
3. After removing salmon, spray with soy/mirin mixture.
4. Garnish with teriyaki sauce and white sesame seeds.

Wasabi Mashed Potatoes
Yields: 1 serving

Ingredients

• 3 lb. Potatoes, peeled and cubed
• 1 lb. Butter
• ¼ cup Milk
• Wasabi
• Salt

Directions

1. Boil potatoes 20-25 minutes; drain well.
2. In a mixing bowl, combine potatoes, butter and milk; mash until light and fluffy.
3. Season to taste with wasabi and salt.