All News
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:
- Choose an ʻulu that is firm to the touch and relatively smooth (bumpy means it may be underripe).
- 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.
- Cool, remove core, and peel if desired (skin is edible).
- Use immediately or cube and freeze for other dishes.
For Hash:
- Preheat a wok or nonstick pan over medium-high heat.
- Add enough oil to coat the bottom of the pan.
- Add onion, garlic, and herbs and sauté until golden brown
- Add lamb or other ground meat to the cooking onions and brown. Once meat is cooked through, put aside.
- Using the same pan, add more oil to coat the bottom. Add ‘ulu and fry, browning ‘ulu before flipping.
- Once ‘ulu is golden brown, add the lamb, and add a handful of greens and stir to wilt.
- Add salt and pepper to taste and a splash of vinegar. Top with green onions and enjoy!
- A splash of red wine vinegar