Tag Archives: wasabi

Katsuya brings Hollywood to Houston

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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.

Applewood Smoked Bacon Beignets with Black Wasabi & Agave Nectar

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Chef Mike Potowski of Benjy’s on Washington shows diva of dish and radio talk show host Cleverley Stone how to make Applewood Smoked Bacon Beignets with Black Wasabi & Agave Nectar. Potowski’s inspiration for this dish blends his heritage (Japanese mother, Lithuanian father) with his love for New Orleans cuisine. Interesting ingredients like squid ink, aonori (dried Japanese seaweed) and agave nectar put a unique spin on a traditional southern dish.

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RECIPE

Applewood Smoked Bacon Beignets with Black Horseradish & Agave Nectar

Beignets

Ingredients

2 quarts Canola Oil
¼ lb Butter, medium diced
1/2 cup Water
1/2 cup Milk
1 cup All purpose flour
4 Eggs
¼ lb Bacon, chopped, cooked crispy
1 tablespoon Aonori (dried powder Japanese seaweed, available at Asian markets)
2 tablespoons Chives

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Black Wasabi

Ingredients
1 cup Dijon mustard
4 tablespoons Fresh lemon juice
2 tablespoons Wasabi paste
4 tablespoons Olive oil

2 packages Squid ink
Pinch of Salt
Pinch of Pepper, black ground
Agave nectar – to drizzle on the beignets, to taste


Preparation
1. Thoroughly mix all the ingredients for the black wasabi and place in refrigerator to chill.

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For Beignets

1. Place the canola oil in a stockpot and preheat to 350 degrees F.
2. In a medium sized pot bring the butter, water and milk to a simmer.
3. Sauté bacon until crispy. Place on paper towels to drain.
4. Add the flour to the milk mixture and mix thoroughly by hand for 5 minutes or until the dough falls from the sides of the pot.
Remove and place dough in a mixer immediately. Turn the mixer on medium and gradually add one egg at a time. Mix thoroughly.
5. Add the cooked bacon, aonori and chives. Mix thoroughly.
6. Place teaspoon-size scoops of dough immediately into the fryer.
Constantly stir the beignets while they are frying to achieve even browning (about 5-7 minutes).
7. Remove fried beignets from the fryer and top them with the black wasabi sauce and agave nectar.
8. Serve immediately.
NOTE: Batter can be made ahead of time and placed in the refrigerator and used as needed.

www.Benjys.com, www.Cleverley.com
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For more information about food, wine and dining in Houston, catch Cleverley’s radio show, Saturdays at Noon on KIKK 650 AM. (PS: She gives out free restaurant gift certificates on every radio show!)