Chef Tyson Cole of Hai Hospitality Shares Healthy Japanese Bowl Recipe

And we’ve also got the details on Uchi’s Brussels sprouts

Austin-based restaurant group Hai Hospitality – as in Uchi, Uchiko, and Loro – has rolled out a new concept, Hai at Home. As dining restrictions continue, the project includes instruction videos aimed at strengthening relationships between chefs and customers while creating opportunities for people to learn to cook Uchi-inspired meals at home.

Chef Tyson Cole (Photo by Logan Crable)

Tyson Cole, Hai Hospitality partner/executive chef and James Beard award winner, shared his at-home recipe featuring steelhead trout and black quinoa, using less than 15 ingredients. About the Japanese-inspired bowl his family makes at home, Cole said, “We love to make simple dishes like this that combine great healthy ingredients into one bowl. I grew up loving to eat chicken and rice soup, and this is kind of a Japanese take on it, combining the rice and quinoa together in one bowl with the soup, and adding a delicious flavorful baked fish as well! Soup and salad and protein all in one!”

Loro Beverage Director Jason Kosmas and Uchi Austin sous chef Blake Luecke have been sharing Instagram videos on how to make the best margarita on the rocks and a Hai favorite, Guisada and Escabeche.

Guisada and escabeche by Uchi Austin's sous chef Blake Luecke (Courtesy of Hai Hospitality)

Of course, if you’d like to leave it up to the professionals, check out their website for curbside pick-up options of your favorite dishes.

Healthy At-Home Recipe from Chef Tyson Cole

Cook time: 45 minutes

Ingredients:

6-7 oz portions of skin-on steelhead trout (substitute salmon)

2 cups Koshi Hikari Japanese short grain rice

1 cup black quinoa

8-10 oz. broccoli

3 cups packaged chicken bone broth

spring mix with herbs

white balsamic vinegar

smoked paprika

turmeric

lemon

olive oil

Instructions:

1. Season fish generously with smoked paprika, turmeric, salt and pepper on both sides, then drizzle a good EVOO over the fish and rub spices in with fingers. Cook in the oven at 375 degrees for 20 min.

2. Toss sliced broccoli in a bowl with olive oil, salt and pepper. Cook at 425 degrees for 20 min, or until crispy.

3. Cook rice in a rice cooker or cook on stove top, 2 parts water to 1 part rice. Bring to a boil, turn heat to low and cover. Cook for 25 min.

4. Cook quinoa same as rice, 2 parts water to 1 part quinoa. On stove bring to boil, then simmer cooking covered for 30 min.

5. Heat up bone broth in a separate pot to boil, then simmer.

6. Plating: Scoop equal parts rice and quinoa into individual soup bowls. Add the hot bone broth to where the grains are above the liquid. Next place the baked fish and broccoli on top. Finish with spring mix lightly dressed with lemon, olive oil, salt, and white balsamic.

Uchi Brussels Sprouts Recipe (Sort of)

Might as well also take a crack at making Uchi’s famous Brussels sprouts with this simplified recipe for at-home cooks from Uchi Houston’s chef de cuisine Chris Davies. Use #UchiBrussels to share your creation. “While this isn't quite the version you'll get from our restaurant; it's close and very tasty!”

Instructions:

Create a 50/50 sauce by combining:

1 part oyster sauce

1 part Thai sweet chili sauce

Lemon juice to taste

Cut sprouts in half, or quarter if they are on the larger side. Fry in canola oil at 350 degrees Fahrenheit, until crispy, about a minute. Drain well on an oven tray lined with paper towels. While still hot, season with salt to taste. In a large mixing bowl, coat sprouts with 50/50 sauce and serve.

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recipes, Chronicle Cooking, Hai Hospitality, Tyson Cole, Uchi, Uchiko

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