Chicken Katsu Rice Plate Lunch at L&L Drive Inn , Hawaii

Bought this Chicken Katsu rice plate from L&L Drive Inn Hawaiian BBQ in Honolulu Hawaii. Yes it's pretty good. Battered fried crispy chicken katsu style with...

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Basic Simple Green Salad

A simple and basic green salad recipe that can be used as a base for your favorite flavors and toppings! Chef Keoni Chang shares two of his favorite variatio...

Basic Hawaiian Macaroni Salad

To make a basic macaroni salad, just follow these guidelines:


The pasta: Cook 1 pound elbow macaroni (for really local Hawaiian style, cook until soft and fat, but you can go al dente if you prefer).


The flavoring: Stir in ¼ cup very finely grated onion. Not minced, chopped or sliced—grated. It should be liquidy (this is how they do it at Diner’s, a local eatery in Kalihi).


The mayo: At least 2½ cups for real local style. But there are no rules, so use less if you like. Or more.


The finale: Salt and pepper, to taste. Stir well; refrigerate.


Ingredients:


1 lb box of Elbow macaroni
1/4 C Carrots finely chopped
1/4 C Onions very finely minced
1/2 Cup  Best Foods Mayonnaise
1/4 Cup milk
1 Tbsp sugar or more to taste
Salt
fresh cracked black pepper
Paprika (optional)
1 Tbsp vinegar or more (optional) if you want it a little tangy.


Cooking Instructions:


Prepare macaroni according to instructions on box. Afterwards, rinse with cold water and drain again. Let cool for about 10-15 minutes. 


Add finely chopped Carrot and mix well. Add finely chopped onions and mix well. Combine mayonnaise and milk. mix well, then add to macaroni. Add salt, pepper and paprika to taste. 


Chill before serving.

Taste test the mayo and milk combo. Add more mayo or milk to suit your tastes. 

Hawaiian Style Chicken Katsu

Ingredients:


8-10 pieces boneless Chicken thighs (for a healthier recipe, use boneless/skinless thighs) but with the skin on its what gets it crispy!
2 large Eggs
1 C Flour
1 1/2 C Panko bread crumbs
Garlic salt to taste
Pepper to taste
1 tsp ajinomoto/MSG (optional)
Canola oil for frying

Dipping Sauce:


3 Tbps Ketchup
1-2 Tbps Worchestershire sauce
1 tsp Shoyu
1-3 tsp Tabasco to taste


For sauce, mix ketchup, Worchestershire sauce, shoyu, and tabasco.


Cooking Instructions:

1. Heat about a 1/2 inch of oil in a large pan or wok on high 375 deg F temperature. 
2. In a medium sized bowl, mix flour, garlic salt, pepper and ajinomoto/MSG (optional). 
3. In a separate bowl, beat eggs and add salt and pepper, set aside. 
4. In a third, shallow bowl or plate, place Panko. 
5. Dredge thighs in flour to evenly coat the thighs. 
6. After coated, dip coated thigh in the egg wash, then into the panko, making sure that all of the chicken is coated. 
7. Repeat with all of the thighs. 
8. Carefully place coated chicken in heated oil, turn when panko turns a nice golden brown (about 5-7 minutes per side). 
9. After chicken is cooked, drain on paper towels.

Chop and slice chicken thighs and dip in katsu sauce. Serve on a bed of shredded cabbage alongside white rice and macaroni salad for an authentic Hawaiian style plate lunch!


Ono!


Enjoy!

panko - Japanese breadcrumbs essential for katsu

Shrimp Ceviche

Shrimp Ceviche

If you find the ceviche a little too acidic, drain out some of the juices after the marinating, add a little more avocado (or some olive oil) and/or a little more salt.

Ingredients

* 1 pound medium-small shrimp, peeled and deveined
* 2 Tbsp salt
* 3/4 cup lime juice (juice from 4-6 limes)
* 3/4 cup lemon juice (juice from 2-3 lemons)
* 1 cup finely chopped red onion
* 1 serrano chile, ribs and seeds removed, minced
* 1 cup chopped cilantro
* 1 cucumber, peeled diced into 1/2-inch pieces
* 1 avocado, peeled, seed removed, cut into 1/2-inch chunks

Method


1 In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.

2 Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.

3 Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.

4 Right before serving, add the cilantro, cucumber, and avocado.

Serves 4-6.

This recipe was my wife's request since she loves shrimp. I made a large batch and she ate it for breakfast, lunch, and dinner!! LOL :)

Enjoy!!