Spotlight Extras » Island Recipes

yield: 10 servings

Who needs KFC when you've got Chicken Katsu? Katsu is a Japanese cutlet, most commonly made with pork and called tonkatsu. It's breaded and fried, then served in strips with a deep, dark sauce that draws its distinctive taste from Worcestershire sauce and ketchup. In Hawai‘i, though, the chicken version is most popular, especially with kids.

Have it for lunch or dinner with some tossed salad for an ‘ono (delicious) meal. Or, simply as pupu (appetizer), it is sure to be a crowd pleaser time and time again.

• 4 pounds (15-20) chicken thighs, boned, skinned and flattened
• 1 pound panko – Japanese style bread crumbs
  (available in the ethnic section is most markets)

• BATTER
• 2 eggs
• 3/4 cup corn starch
• 1/4 teaspoon each: salt & pepper
• 1 cup water

• KATSU SAUCE
• 1/2 cup ketchup
• 1/2 cup sugar
• Dash of hot sauce
• 1/4 cup Worcestershire sauce
• 1/4 cup water

Combine Batter ingredients. Coat chicken in batter, then in panko. Fry in oil heated to 325°F until brown and crispy; cut into strips and serve with Katsu Sauce.

To make Katsu Sauce, combine all ingredients and bring to a boil.

Variation: Tonkatsu (Pork Cutlet) - Substitute lean pork slices for chicken.

yield: 6-8 servings

The piece de resistance of any Hawaiian lu‘au is the roast pig, prepared in an underground oven, or imu. the succulent pig takes hours to reach perfection and is raised from the imu in the midst of a ceremony of prayer, music, and dancing. It's a dramatic centerpiece, but not one you're likely to pull off at home, no matter how big your backyard is. Oven Kalua Pork lets you match the basic flavor in the kitchen, using a small portion of the pig. You've still got to allow three hours, though.

• 5-7 pound pork butt
• 3 tablespoons Hawaiian (rock) salt
• 1 teaspoon liquid smoke
• 10-12 ti leaves, ribs removed
• (available at some local ethnic markets, optional)

Cut 1-inch slits around pork and rub surface with salt; brush with liquid smoke. Wrap pork in ti leaves then tie with string. Wrap again in foil and seal tightly. Roast at 400° F for 3 hours or until done. Remove from pan and shred pork before serving.

• 6 chicken thighs, with bone and skin
• 1/2 cup sugar
• 1/2 cup shoyu (soy sauce)
• 1 clove garlic (optional)
• 1-inch piece ginger, grated (optional)

Place all ingredients in pot; bring to boil. Lower heat, cover and simmer for about 30 to 40 minutes.

Suggestion: Serve with rice, corn, and vegitable salad for a satisfying local dinner.

yield: 1 servings

The Loco Moco, for all its audacity, is really a common-sense dish. In one bowl you get a nice mound of white rice, then double protein in the form of a hamburger patty and two fried eggs, then the warm comfort of brown gravy poured over all of it. For good measure, you can tuck in a scoop of macaroni (or potato) salad.

What's a Loco Moco?
The Loco Moco is a local fast-food item originally concocted in Hilo (at either Cafe 100 or Lincoln Grill) in 1949. It's now on menus throughout the state and beyond.

Assemble on large plate in ordered list:

• Hot steamed white rice
• 1 large fried hamburger patty
• 2 eggs cooked as desired (sunny side up or over-easy preferred)
• Brown gravy (see Other Recipes section)

Place macaroni salad to the side of the rice and pour brown gravy over everything.