“Every year, I go back home to Hawaii to visit my family. It seems as if every year there is a different special recipe making the rounds in my hometown of Kohala. This recipe is one of them,” writes Florence Rosales. “It is wonderful as a side dish or salad. It’s cool and refreshing, and I’m tired of writing down the recipe for everyone.” CHICKEN NAMASU
2 or 3 whole chicken breasts
3 tablespoons sesame seeds
1/2 cup sesame oil
1/2 cup sugar
1/2 cup soy sauce
1/2 cup vinegar
4 green onions, finely sliced
1 teaspoon MSG, optional
4 cloves garlic, finely chopped
1 chile, seeded and chopped
1 tablespoon hon-dashi
Cover chicken with water. Season to taste with garlic salt. Bring to boil, reduce heat and simmer 30 minutes. Cool.
Remove chicken from bones and cut into strips. Place in large bowl. Peel cucumbers, halve lengthwise and remove seeds. Cut into 1/4-inch slices. Place in bowl with chicken.
Toast sesame seeds in small skillet, shaking over heat until light brown. Add to chicken and cucumbers.
Combine sesame oil, sugar, soy sauce, vinegar, green onions, MSG, garlic, chile and hon-dashi. Pour over chicken mixture. Mix well and marinate 1 to 2 hours, stirring often. Makes 4 to 6 servings.
Note: The Japanese soup stock seasoning hon-dashi can be found at Japanese markets or in the Oriental section of supermarkets.
--FLORENCE J. ROSALES