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Chef James Aptakins Togarashi hamachi

Mac 24/7 in the Hilton Prince Kuhio hotel has been featured on Man vs. Food, and also highlighted on the Food Network because of Chef James Aptakin. I got to meet James a few years back but because of both of our busy schedules we never had the opportunity to work together.


We where happy to finally get him in the kitchen as he made his famous Togarashi hamachi. He’s full of energy and very creative.

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US Metric

Purple Cauliflower Salad
2 ounces purple cauliflower
2 ounces Kahuku corn kernels, cleaned
5 stems cilantro leaves, julienne
1 ounce garbanzo beans
1 tablespoon lemon zest
Salty Wahine Hawaiian salt to taste
Pepper to taste
1 ounce Aloha Shoyu white vinegar
2 ounces vegetable oil


Lilikoi Popcorn Sauce
¼ cup heavy cream
1 ounce plugla unsalted butter
1 ounce sour cream
1 tablespoon white miso
1 ounce Aloha Shoyu
White pepper to taste
1 teaspoon white wasabi
1 tablespoon Aunty Lilikoi concentrate


Togarashi Hamachi
1 lb block hamachi
¼ cup togarashi (ground chili pepper)
4 tablespoons vegetable oil
¼ cup Aloha Shoyu Teriyaki Glaze

Cooking Process:

Purple Cauliflower Salad
Mix all ingredients and allow to sit in refrigerator for 20 minutes to marinate.


Lilikoi Popcorn Sauce
In a sauce pan, place the heavy cream, butter and popcorn on low heat for 5 minutes. Make sure to whisk every minute to ensure it does not break. If it breaks, add cream. Before serving, remove from heat, strain, and place in a bowl. Let in cool for 10 minutes, add sour cream, miso, whisk real good. Then add Aloha Shoyu ,wasabi, pepper, Lilikoi and place in squeeze bottles


Togarashi Hamachi
Evenly coat hamachi with togarashi. Heat oil in pan over medium high heat. When oil starts smoking, sear hamachi on both sides for about 3-4 minutes. Pour teriyaki glaze over hamachi, flip and remove from heat. Cut hamachi into thin slices. To plate, put a small portion of cauliflower salad on plate, top with thinly sliced hamachi. 

how to serve:

Serve with side of Lilikoi popcorn sauce.