Katsu chicken
2 eggs
3/4 cups cornstarch
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
1 cup water
15-20 chicken thighs, about 4 pounds, boned and skinned
1 pound panko bullet Katsu Sauce
1/2 cup Worcestershire sauce
1 cup ketchup
1 cup sugar
2-1/2 cups water
1/3 teaspoon salt
1/4 teaspoon chicken bouillon
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
2-3 dashes Tabasco sauce

Open the chicken thighs and flatten. Combine first six ingredients. Coat chicken in the egg batter, then the panko. Fry in oil (maximum 325 degrees) until brown and crispy.
To make sauce: Combine all ingredients and bring to a boil. Add cornstarch dissolved in water to thicken. Chill and serve.

Cut chicken into strips and serve with sauce. Serves 7-10

Shrimp Curry, Hawaiian Style
Oahu County 4-H

6 tablespoons butter
1-1/2 teaspoons finely chopped onion
4 tablespoons flour
1 cup milk
2 cups coconut milk
1-3/4 teaspoons salt
2-3 teaspoons curry powder
2 teaspoons finely chopped ginger
1-1/2 teaspoons lemon juice
1-2 pounds fresh shrimp, peeled
Melt butter; add onion and flour. Stir until a smooth paste is formed. Gradually add milk, stirring constantly, and bring to a boil. Add coconut milk when mixture begins to thicken, then add the remaining seasonings and shrimp. Simmer for 30 minutes. Serve with rice and garnishes. Serves 4.

Furikake Salmon Pokē

Recipe courtesy Elmer Gonzalez, owner Poke Stop in Mililani, Hawaii.

1 pound cubed sushi grade salmon 1/4 cup diced yellow onions 1/4 cup chopped green onions 1 tablespoon Hawaiian salt 1 tablespoon crushed red chili flakes 4 tablespoons furikake rice seasoning 2 ounces shoyu sauce 4 ounces granulated sugar 1 teaspoon sesame oil

Combine all the ingredients in a bowl and mix well.

Refrigerate until ready to serve.