A Recap of Roy's Private Holiday Demo
Chef Roy Yamaguchi held a private cooking demo at the Sub-Zero Wolf showroom for Think Global, Live Local contest winner Roxane Uyehara and friends. On the menu: Lobster Sausage with a Coconut Curry Sauce and Tempura of Moi with Avocado, Grapefruit, Myoga Nanbanzuke and Nitsume Sauce.
Chef Roy Yamaguchi held a private cooking demo at the Sub-Zero Wolf showroom for Think Global, Live Local contest winner Roxane Uyehara and friends. On the menu: Lobster Sausage with a Coconut Curry Sauce and Tempura of Moi with Avocado, Grapefruit, Myoga Nanbanzuke and Nitsume Sauce.
Roy demonstrates how to remove the lobster meat from a cooked lobster, while reserving the shell and tomalley (the soft, green stuff inside the head) for lobster stock. In his cooking, Roy always insists on layers of flavor, such as incorporating lobster stock into the curry sauce for the lobster sausage.
To remove the tail meat, Roy places it in a towel and cracks the shell by squeezing it. The shell is then easily pried off and the meat emerges in one piece.
After preparing all the ingredients for the lobster sausage, Roy uses a pastry bag to fill the hog intestine casings.
He eases the filling into the casing, and then twists the sausage into equal-length links that are poached, then pan-fried
For the curry sauce, Roy strains the lobster stock and seasons it with curry paste and fish sauce for a bright flavor.
The finished dish: Lobster Sausage with a Coconut Curry Sauce
For the moi tempura, Roy begins by filleting locally-farmed moi, a fish he says is unique to Hawaii.
Though the dish is relatively simple to put together, it has a lot of components. Have the nanbansuke (a stock of vinegar, shoyu, sugar, dashi, sake, Tokyo negi, ginger and red chili) and nitsume sauce (a reduction of shoyu, mirin, sake, sugar and vegetable scraps like mushrooms, daikon, carrots and onions) prepared ahead of time. Prep the salad ingredients before cooking the fish.
While frying the fish, toss the salad ingredients together.
The finished dish: Tempura of Moi with Avocado, Grapefruit, Myoga Nanbanzuke and Nitsume Sauce.
