Pupu for Football Games
By Jackson Kawewehi
Jackson Kawewehi who now lives in Reno, Nevada has been reading and contributing recipes to Northwest Hawai`i Times since the beginning. As football season just started (meaning tailgate and TV parties) lucky for us he sent in a pile of “Pupu for Football Games.” Jackson says, " … Yeah, since I like to play with da wok or grill and try to do the local kine pupus, which, without any doubt, is da best in da world, I said, here I go submitting recipes for your NWHT food stuff section. I ran across the Mochiko Chicken recipe in my note book, grill Teri Slider which was found on da King's Hawaiian Sweet rolls bag and I just created da Inari Noodles. I have had my "Haole" friends try da chicken and noodles and they all like it. They asked for the recipe and all I can say wait til it comes out in da pepa. My recipes go good with the normal pupus like Kalbi, BBQ chicken, Spam, shrimp tempura, salad, kimchee, daikon anything that makes a local style pupu party get-together with friends and ohana." ~Mahalo and Aloha, Jack Kawewehi
1 cup carrots, dice or small julienne
1. Julienne enough carrots and fish cake to give the noodles some color. Julienne should be small enough to fit pocket of sushi cone.
2. Cut noodles to shorter length to stuff in sushi cone.
3. Prep Ajitsuke Inari per direction, set aside.
4. Stir-fry noodles, add package flavor, shoyu , carrots and fish cake.
5. Stuff Inari sushi cone with noodles. Sprinkle Nori Fumi Furikake. Serve when ready. Option: Cut in half.
5 lbs chicken boneless thighs (skinless or with skin) or wings
Mix everything (except chicken, oil and cabbage). Place chicken in zip-lock bag, put mixture in bag and marinate for 5 hours or overnight in refrigerator. Fry chicken in 1-inch hot oil until golden brown on both sides. Cool and cut thighs in pupu slices. Place chicken on bed of cabbage slaw. Serve warm or room temperature.
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