Saucepan@saucepan · Shared this recipeFollowHawaiian · lunchHawaiian Plate LunchA classic Hawaiian plate lunch featuring rice, mac salad, chicken katsu, and teriyaki BBQ beef, with three carbs and no questions.total1 hr 40 minprep1 hrcook40 minservings4Original recipe on ianfujimoto.substack.comKeep this recipeAdd a copy of Hawaiian Plate Lunch to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredients Print photoAndroid is coming soon.Ingredients4 servingsBack to 4 servingsRice2.25 cup Rice, or 3 rice cooker cups2.5 cup Water, or fill to '3' lineMac Salad225 gram Macaroni, or 1/2 pound2 tbsp Rice Vinegar0.5 Sweet Onion1 large Carrot2 stalks Green Onion2 cup Mayo0.333 cup Milk1 tbsp SugarSalt, to tastePepper, to tasteChicken Katsu1 Boneless/Skinless Chicken BreastSalt, to tasteBlack Pepper, to taste1 cup AP Flour2 Egg2 cup Japanese PankoFrying Oil, enough to submergeBBQ Beef/Teriyaki Beef450 gram Beef Chuck, or 1 pound0.25 cup Shoyu2 tbsp Mirin0.25 cup Brown Sugar1 inch knob Ginger4 cloves GarlicGarnishFurikake, to tasteSesame Seeds, to taste2 stalks Green OnionKatsu Sauce, for dippingCabbage, to tasteStepsClear checksTap an ingredient or step to check it off.1Step 1: Add your rice to your rice cooker and then remove the bowl.2Step 2: Rinse your rice 4-5 times or until the water runs clear.3Step 3: Then place the bowl back in the cooker, add your water, and press that beautiful 'cook' button.4Step 4: Bring a large pot of water to a boil, salt it generously, and add your pasta.5Step 5: Cook it for 1-2 minutes past packaged directions. You want it to be slightly over cooked because as it cools, it will absorb more flavor and stiffen up.6Step 6: Once they're finished cooking, strain it and add to a large bowl.7Step 7: Then add rice vinegar and stir it all together.8Step 8: Peel and shred your carrot.9Step 9: Grate your sweet onion onto a tea towel and then squeeze as much onion juice out as you can.10Step 10: Finally dice your green onion. By the way, these things would be great to take care of while you cook your pasta - just sayin'.11Step 11: In a separate bowl, combine mayo, milk, sugar, salt, and black pepper, whisking until fully combined.12Step 12: Then add your green onions, carrots, sweet onions and dressing to your pasta noodles. Fold it all together until everything is nicely mixed and evenly distributed.13Step 13: Then just cover loosely with Saran Wrap and place in your fridge until you're ready to serve. (After your pasta sits in the fridge for a while and has a chance to absorb up all of that dressing, you may need to go back in and add a little more mayo depending on how you like it).getsaucepan.com/r/ef11658f-b950-4059-9916-c01c5421afb6 · Original: https://ianfujimoto.substack.com/p/hawaiian-plate-lunch
