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Food and Recipes

Sunrise Chefs: Shuji Hiyakawa and Kyle Bradish

Sunrise Chef: Shuji Hiyakawa and Kyle Bradish

The chefs of Kome are cooking up some fine Japanese cuisine on 69 News at Sunrise.

Seed encrusted tuna, edamame hummus, mushroom duxelle, soy balsamic

Tuna brick -1 5oz piece
Sunflower sesame crust (recipe follows)
Edamame hummus (recipe follows)
Mushroom duxelle
Soy balsamic

Sesame seeds ½ c (black)
Sunflower seeds ½
Soy balsamic
1c balsamic, 1c soy sauce, 1c sugar
bring to boil and reduce slightly, then cool

Pulse sunflower seeds in food processor, add sesame seeds and roll tuna until crusted nicely

Edamame hummus:
Garlic - 5 cloves
White sesame seeds -½ c
Olive oil - ¼ c
Veg oil - ¼ c
Edamame - 1-10oz bag blanched and refreshed
Light soy(usukuchi) - 2T
Yuzu juice - 2T
Salt - 1t
Water - ¾ c

Puree garlic, sesame, edamame. Add everything else but water, puree until smooth. Add water to thin out puree, chill

Mushroom Duxelle:
Shitake mushrooms - 2c, chopped
Royal trumpet - 1c, chopped
Cremini - 1c, chopped
Shallot - 1, diced
Light soy (usukuchi) - 1T
Veg oil - ¼ c

Cook all mushrooms and shallots until pan is dry, blend in food processer, add soy until minced, keep warm
Sear tuna with crust, keep rare or until desired temperature
Rest and slice into three pieces
Place hummus on bottom of plate, tuna on top, quenelle duxelle on top, drizzle soy balsamic over

Heirloom tomato salad, house made smoked mozzarella, soy balsamic, mache, tomato water vinaigrette

2-Heirloom tomatoes sliced
Mache washed and dried
1 ball-Mozzarella smoked and sliced
Soy salt (to taste)
Soy balsamic (recipe follows)
Tomato water vinaigrette (recipe follows)

Tomato water - 1cup
Fresh lime juice - 1 lime
Rice wine vinegar - to taste
Fennel oil - to taste
(or any other infused oil)

Whisk ingredients together and season with salt and pepper, let chill

Soy balsamic:
Balsamic vinegar- 1c
Soy sauce - 1c
Sugar -1c

Bring to a boil and let reduce slightly, chill and serve

Slice ripe tomatoes into wedges or desired slices
Toss mache with vinaigrette, and place on top of tomatoes(a little goes a long way)
Slice cheese and arrange around the plate,
Drizzle soy balsamic and soy salt to taste

Grilled veal rib chop, braised cipollini onions, swiss chard, ginger peach teriyaki

14oz rib chop - 1 piece
Braised cipollini onions about 6 (recipe follows)
Swiss chard 4 leaves, cut ½
Yellow peach cut ½
Wooden plank 1 (cedar or maple wood)
Teriyaki for marinating

Teriyaki - 1c
Grated ginger  - 1t
Fresh lime juice - 2T
Slurry(cornstarch and water) - 2T+2T

Bring all ingredients to boil, add slurry until thick and let rest

Braised cipollini onions:
Cipollini onions - 1bag cleaned
Ginger - 1 knuckle
Garlic - 4 cloves
Thyme about - 2 sprigs
Chicken broth - 2c
Butter - 1/2c
Soy - 2T
Black pepper TT

Saute onions with garlic and ginger until slightly caramelized, add chicken stock, thyme , butter, soy, and reduce. Simmer slightly until onions are beginning to be translucent. Pull off and let rest until room temp. strain

Marinate veal chop in teriyaki for up to 3 hours.
In mean time make onions and sauce and set to side
Season veal chop with salt and pepper and grill one side til a little chard, while you have the plank on the grill heating up.
Cook veal for additional 2 minutes on opposite side then place on scolding plank(dark side up)
Cover and cook until medium-rare. Then rest
Oil peaches and toss with little salt, and grill just for grill marks and a little carmelization
-simply blanch the chard, sauté the onions, slice the peaches place on plate
Baste veal chop in sauce and place on plate when glazed well

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Allentown, PA 18102




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