PRODUCT USED

Tamari Soy Sauce

LEARN ABOUT THE CHEF

Chef Robynne Maii, Fête Hawaii

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KALBI MARINADE RECIPE

INGREDIENTS

Yields: 2 gallons to marinade up to 30lbs of meat

  • 3 lbs brown sugar
  • 2 qts Aloha Shoyu Tamari Soy Sauce
  • 1 qt water
  • 1 qt dry sherry
  • 24 oz rough chopped onions
  • 24 oz rough chopped pears (bosc of anjou; keep peels on)
  • 12 oz chopped garlic (use Robot Coupe)
  • 1 pt sesame oil
  • 27 g black pepper

DIRECTIONS

  • Combine ingredients and run through a food processor to incorporate them together

NAMUL MARINADE RECIPE

INGREDIENTS

Yields: about 3 qts

  • 630 g sugar
  • 635 g rice wine vinegar
  • 312 g dry sherry
  • 745 g shoyu
  • 60 g garlic cloves
  • 285 g sesame oil

DIRECTIONS

  • Combine ingredients and run through a food processor to incorporate them together

KOCHUJANG SAUCE RECIPE

INGREDIENTS

Yields: about 1 gallon

  • 2000 g kochujang
  • 2000 g sugar
  • 2319 g Aloha Shoyu Temari (2L)
  • 740 g rice wine vinegar (750 ml)
  • 132 g toasted sesame seeds
  • 3700 g honey

DIRECTIONS

  • Whisk everything until well combined.

PRODUCT USED IN THIS RECIPE

TAMARI SOY SAUCE

Aloha Tamari Soy Sauce is wheat-free with a bolder flavor than the Aloha Original Soy Sauce.

LEARN ABOUT THE CHEF

Born and raised in Honolulu, Robynne Maii is the chef and owner of award-winning restaurant Fête in Honolulu’s Chinatown. A proud alumna of Punahou and ‘Iolani School, Robynne pursued modern dance and English at Middlebury College before obtaining culinary and pastry arts degrees at Kapi‘olani Community College. She began her culinary adventure at Kaimuki’s 3660 on the Rise, cooking under Chef Russell Siu and Padovani’s Bistro and Wine Bar, in Waikīkī where she transitioned to full-time pastry cook under Chef Pierre Padovani before leaving to New York for graduate school.  After earning her master’s degree in food studies from New York University, Chef Robynne went on to work at  Union Pacific and the Waldorf-Astoria Hotel in New York. Robynne has also worked for Gourmet Magazine, Kitchen Arts & Letters Bookstore and played an integral role in developing and teaching the culinary program at The Art Institute of New York City and CUNY’s Kingsborough Community College. She was named the 2022 James Beard Award Foundation Best Chef for the Northwest and Pacific Region on her first nomination. Robynne is the first Hawai‘i-born recipient to win this award in 19 years and is the first Native Hawaiian woman to win a James Beard Foundation award.

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