Who has won a James Beard Award, California Chef of the Year Award and is in the Fine Dinning Hall of Fame? Hawaii’s Chef Roy Yamaguchi! Those are just some of his accolades and when you talk story with him you would never think his resume is so extensive.
He is so down to earth and as humble as they come. He has great stories about the chefs he has worked with and the countries he has traveled. He is very creative and a true artist of his craft.
At the same time, he keeps connected to Hawaii through his recipes and always pays tribute to the dishes that came out of the plantation days.
Momʻs Green Bean Recipe by Chef Roy Yamnaguchi
- 2 ea. Strips or
- 2 1/2 oz. Bacon, cut
- 4 oz. Pono Pork Belly, thinly sliced
- 1 heaping tbsp. Maui (or other ) Onion, diced
- 4 oz. Green Beans, tips cut off
- 1 cup Uneven Crumbled Firm Tofu
- 1 ea. Large Egg
- 1/2 tsp. tsp. Garlic, minced
- 1 tsp. White Miso
- 1 tsp. Mirin
- 1-1/2 tsp. Soy Sauce
- 1 tsp. Sugar
- 1 tsp. Toasted White Sesame Seeds
- 2 pinches Katsuobushi
- To prepare miso mixture, combine miso, soy sauce, sugar and mirin in a bowl. Mix thoroughly and reserve.
- Over low heat, sauté onions, garlic and bacon for about one minute then, add the green beans and pork belly and cook for about 5 minutes. The bacon and onions will get a little crispy.
- Add the crumbled tofu and cook for about 2 minutes to evaporate some of the water content. Stir slightly.
- Add the miso mixture, stir, and then add the egg. Stir the eggs around to mix in thoroughly.
- Place the green bean mixture on a plate and garnish with sesame seeds and katsuobushi.
How To Serve:
- Serves 4 side orders.