A Local I'a & Chef Abraham original

Kama is topped with lightly pickled shallots, sauteed mushrooms on a bed of greens

1- 2 Kama, cleaned and flattened

3tbs EVOO

1/2 cup mushrooms (we like Small Kine Farms)

1 shallot

2 tbsp Mirin

Salt

Chili powder (optional)

Lime wedges

1 cup mixed greens (we like Ma'o or Kahumana)

1/4 cup chopped cilantro

Let kama come to room temperature (about 20min)

Pickle the shallots

Thinly slice 1/2 of the shallot and mix with Mirin, chili powder, pinch of salt and chopped cilantro. Set aside until plating the dish.

Cook the Kama

Pat kama dry with paper towel and season with salt.

In a saute pan add 3 tbs EVOO and heat to med-high heat

Place kama into pan skin side up for 3-4 min, then flip and cook another 3-4min.

Remove and place on dry paper towel to catch any remaining oil.

Cook the mushrooms

While pan is still hot, add mushrooms and saute until wilted. Remove and place on papertowel to catch remaining oil.

Plating

Add greens to plate and top with Kama, adding mushrooms around the side. Top with pickled shallots and slice of lime. 

Serve as a main dish or shared pupus.