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ʻĀINA Recipe: Mark Noguchi’s ʻUlu Hash

December 20, 2018

Ingredients:

  • 1 pound cooked ʻulu, cut into 3/4 inch cubes
  • 1 small onion, finely chopped
  • 3-4 garlic cloves, minced
  • Thyme, basil, or other herbs to taste
  • 1/2 pound ground Niʻihau lamb or other ground meat of choice
  • A handful of greens such as spinach, kale, chard, etc.
  • 2 Tablespoons green onion
  • Hawaiian salt, pepper to taste

Directions
Cook ʻUlu:

  1. Choose an ʻulu that is firm to the touch and relatively smooth (bumpy means it may be underripe).
  2. Steam ʻulu in a covered pot with two to three inches of boiling water for 45 min- 1 hour. Or pressure cook on high for 30 min.
  3. Cool, remove core, and peel if desired (skin is edible).
  4. Use immediately or cube and freeze for other dishes.


For Hash:

  1. Preheat a wok or nonstick pan over medium-high heat.
  2. Add enough oil to coat the bottom of the pan.
  3. Add onion, garlic, and herbs and sauté until golden brown
  4. Add lamb or other ground meat to the cooking onions and brown. Once meat is cooked through, put aside.
  5. Using the same pan, add more oil to coat the bottom. Add ‘ulu and fry, browning ‘ulu before flipping.
  6. Once ‘ulu is golden brown, add the lamb, and add a handful of greens and stir to wilt.
  7. Add salt and pepper to taste and a splash of vinegar. Top with green onions and enjoy!
  8. A splash of red wine vinegar

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