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Smoked Shutome Dip with Taro & Uala Chips by Jason Takemura of Bamboo Catering
We are happy to have this repeat guest in our kitchen, the Executive Chef and founder of Bamboo Catering Chef Jason Takemura. Chef Takemura was formerly part owner of Hukilau Honolulu and The Pagoda Floating Restaurant where he was responsible for overseeing the entire Food and Beverage operations including their three banquet rooms as well as the full service restaurant. Prior to that Chef Jason was the Executive Chef at Chai’s Island Bistro for 4 years before branching out on his own endeavor. Bamboo Catering is a full service catering and special event planning company specializing in great local cuisine with a modern twist and a heavy emphasis on providing top notch service and attention to detail. Chef Jeff is often catering events at this seasons location sponsor, Ka Laʻi Aloha Estate, so he was right at home on set with us when he shared his Kalua Pig and Kim Chee Fried Rice.
Ingredients
Dip:
- 1.5 Cup Mayo
- 1 Cup softened cream cheese
- 1/4 Cup Pickled Ginger
- 1/2 Cup green onion
- 1/2 Cup chopped cilantro
- 1/4 Cup toasted sesame seeds
- 1/4 Cup lemon juice
- 1 Tbsp yuzu juice
- 1 tsp white pepper
- 1 lb smoked Shutome Belly
Chips:
- 1 lb okinawan sweet potato
- 1 lb Chinese Taro
- oil to fry
Instructions
- Add all ingredients into food processor except for Smoked fish, green onions, and cilantro.
- Puree until smooth.
- Add remaining ingredients and pulse until incorporated.
Chips:
- Slice thin on mandolin, soak in cold water, rinse and repeat.
- Drain and pat dry.
- Fry at 325 degrees until crispy.
- Season with salt.
Nutrition
Calories: 4969kcalCarbohydrates: 264gProtein: 130gFat: 380gSaturated Fat: 95gPolyunsaturated Fat: 168gMonounsaturated Fat: 97gTrans Fat: 1gCholesterol: 670mgSodium: 3542mgPotassium: 7368mgFiber: 41gSugar: 35gVitamin A: 69553IUVitamin B1: 2mgVitamin B5: 9mgVitamin C: 74mgCalcium: 1043mgIron: 15mg
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