My grandparents grew up in a small city called Hilo, located on the island of Hawai’i also known as the Big Island. I refer to my grandmother as Obaasan and my grandfather as Papa. Unfortunately my Obaasan passed away in 1996 from lung cancer. Obaasan, Papa and I used to spend the evenings in their kitchen, cooking traditional Hawaiian/Japanese meals. The kitchen appeared to be enormous when I was younger, but now that I have grown I realize how minute it really is. The small kitchen makes the experience cozy and comfortable. It would be wonderful to bring Obaasan back for one last evening so she, Papa and I may perhaps prepare one last meal together.
I would want to prepare furikake salmon, ahi poke and garlic edamame with my grandparents. We would begin with the ahi poke since it requires two hours to refrigerate. Obasaan and I would first collect all ingredients necessary, as Papa diced the ahi steaks into cubed bite-size pieces. In a large bowl, I would combine ahi, shoyu, chopped green onion, chopped Maui onion, sesame oil, grated fresh ginger, chili pepper, and toasted sesame seeds. After mixing lightly, I would then cover the bowl and have the poke refrigerate for those two hours. As we let the ahi sit, we would then begin on the main course.
Obasaan and I would first gather all ingredients required for the sensational salmon. This included salmon, mayonnaise for spreading, furikake for sprinkling, butter and shoyu to dip with. We would then generously spread mayonnaise on one side of the salmon and carefully sprinkle the furikake over the mayonnaise. Obasaan and I loved furikake, so we would cover the salmon completely, as if we layered nori (seaweed) on top. Next we would heat the pan on medium and add butter. Then we would place the salmon furikake side down, lowering the heat to medium-low and letting it slowly cook for 10 to 15 minutes then turn it over. While this dish is cooking, Papa would prepare the garlic edamame....