Chef Alan’s Red Onion Butter Recipe
This Red Onion Butter recipe from The Blue Tomato is used to season the shrimp and create a flavorful sauce for Chef Alan’s Prawns with Saimin Noodles. Chef takes Hamura saimin noodles —you can purchase them fresh from the tiny mom-and-pop diner on Kaua‘i, an unassuming family business that also just happens to be a James Beard Award winner!—adds locally-raised prawns (basted and broiled with Red Onion Butter), homemade pork char siu, a few other classic saimin garnishes, and combines all that with a delicious sauce made from chicken stock, sake and Red Onion Butter. The complete recipe for this tasty take on saimin can be found in The Blue Tomato.
What else can you do with Chef’s Red Onion Butter? Here are five suggestions from the man himself:
- Use it as a topping for grilled New York or filet steaks; add cold butter to the warm steaks, let the meat warm and melt the butter
- Make a flavorful sauce for pan-seared chicken breasts; deglaze the pan with wine, add the butter and some sliced mushrooms
- Rub it over cooked pork tenderloin for added flavor and moisture
- Serve it with lobster, in place of the traditional clarified butter
- Add to sautéed scallops; deglaze the pan with white wine or sake and use as a sauce
- Use as a topping for grilled or sautéed fish; allow to melt over the fish in the same manner as the steaks above
Red Onion Butter Recipe
Makes about 1¾ cups (426 grams)
½ cup (97 grams) canola oil
¾ cup (175 grams) finely diced white onion
1 teaspoon (5 grams) minced garlic
2 tablespoons (28 grams) minced shallot
1 cup (227 grams) unsalted butter, room temperature
1½ tablespoons (25 grams) sriracha sauce
3 tablespoons (4 grams) fish sauce
- In a medium saucepan, heat the canola oil over low heat. Sauté the onions, garlic and shallots until caramelized, approximately 15 to 20 minutes. Remove from the heat and chill, along with any remaining oil in the pan.
- Using a mixer with a wire whisk attachment, whip the softened butter on high speed. Once the butter is fluffy, add the sriracha and fish sauce while the mixer is still running, pouring the liquids down the side of the bowl to prevent splashing. When the fish sauce and sriracha have been incorporated into the butter, add the cooled onions, shallots and garlic with the oil. Use right away or store in the refrigerator.