Katsu Sauce:

• 1/2 cup ketchup
• 3 tbsp. Worcestershire sauce
• 1 tbsp. soy sauce (shoyu)
• 1 tbsp. mirin
• 2 tsp. sugar
• pinch of garlic powder

Combine the above ingredients and mix until sugar is dissolved.

Chicken:

I have been making this chicken for many, many years but I always included grated Parmesan cheese with the bread crumbs. See Chicken Breasts with Parmesan…

• 3/4 lb. boneless, skinless chicken breasts; halved and pounded to 1/4-inch thickness
• 1/4 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/8 tsp. granulated garlic (or substitute 1/16 tsp. garlic powder – just a shake or two)
• 1/4 cup flour
• 2 large eggs, beaten
• 1-1/2 to 2 cups panko bread crumbs
• neutral oil for frying

Season the chicken breasts on both sides with salt, pepper and garlic salt. Place the flour, eggs and panko into three separate shallow dishes. First, coat the chicken breasts with flour; dip them into the eggs and then press them into the panko coating both sides well.

In a large skillet heat 1/4-inch of oil over medium heat. Cook the chicken for 3-4 minutes on each side. Place on a paper-towel lined plate to drain. Slice and serve over rice with the katsu sauce. Possible sides are below.

Namasu:

This dish is typically made with just cucumbers but the author has added the carrots and daikon radish (I could not find any).

• 3/4 cup plus 1 tbsp. rice vinegar (unseasoned)
• 3/4 cup sugar (to taste)
• 1 English cucumber, sliced into 1/4-inch rounds
• 1 medium carrot, peeled and julienned
• 1/2 daikon radish, peeled and julienned (unfortunately I could not find any)
• 2 tsp. Hawaiian salt, ‘alaea (see Note 1)

Combine the vinegar and sugar in a small saucepan. Heat and stir until the sugar dissolves; set aside to cool to room temperature.

In a bowl combine the cucumber, carrot, radish and salt; stir and let sit for 30 minutes. Rinse and drain thoroughly.

Place the veggies in a jar and cover with the vinegar mixture. Cover and chill for 24 hours before serving. Namasu will keep in the refrigerator for 2 weeks.

Pickled Onions:

• 4 yellow onions
• 1 cup distilled white vinegar
• 1 cup water
• 1-1/2 tbsp. Hawaiian salt, ‘alaea (see Note 1)
• 3/4 cup sugar (to taste)
• 2 Hawaiian chili peppers or Bird Peak (I substituted serrano) (see Note 2)

Cut the onions in half lengthwise, from the bulb and to the top of the onion, and remove the papery outer sins. Cut off any dried root ends without cutting off the entire bottom of the onion. You want to keep the wedge intact. Then cut the halves into 1/2-inch wedges and layer and pack them into a quart size jar.

In a small saucepan combine the vinegar, water, salt, sugar and chili peppers and bring to a boil. Once it is boiling remove from the heat and let cool for 5 minutes, remove the pepper(s).Pour the hot mixture over the onions and cover the jar. Let cool to room temperature and then store in the refrigerator. Chill for 2 days before serving. The onions will keep for 2 weeks in the refrigerator.

Mac Salad:

The secret to the great taste of this salad is grating the onion on the small side of your box grater – be sure to include all the juices too! It really is delicious and a perfect blend of flavors with the sweet pickle juice and relish. The carrot adds some nice color too!

• 8 oz. dry elbow macaroni
• 1-2 tbsp. kosher salt
• 2 tbsp. yellow onion, grated
• 1 to 1-1/2 cups Hellmann’s Mayonnaise (I used low-fat)
• 2 tbsp. sweet pickle juice
• 3 tbsp. sweet pickle relish
• freshly ground black pepper
• 1/4 cup coarsely grated carrot

Add the salt to the boiling water, then the macaroni and cook until very tender. Drain and transfer to a large bowl. Cool slightly for 10 minutes, then add the onions, 1/2 cup of the mayonnaise, pickle juice, relish and pepper to taste and toss until well coated. Adjust seasonings and chill for 1 hour.

When ready to serve, stir in 1/2 cup of the mayonnaise and the carrot, add more mayonnaise if the salad seems dry, we all know how pasta soaks up sauces.  Serve chilled.

Note 1:  It is sometimes referred to as Hawaiian red salt, which is an unrefined sea salt that has been mixed with an iron oxide rich volcanic clay called ‘alaea which gives the salt its beautiful red color. It is more expensive than kosher salt and the brand I bought is from Hawaii.

Note 2: You won’t find any Hawaiian chilis, or in Hawaii Bird Peak, unless you grow them from seeds or you live in Hawaii. They can grow up to an inch long on a large bush that often reaches 4 feet in height and are red at maturity. They rank high on the Scoville Heat scale, I substituted serrano.

Recipe by cookingwithauntjuju.com