Mochiko chicken is a popular Hawaiian style fried chicken dish and one of my go-tos! It’s sorta like popcorn chicken, but better. This recipe is super easy to make and you’ll end up with a perfect combination of sweet and salty. It tastes well with rice and shoyu, a mac salad, or just by itself!
- 3-4 lbs of boneless chicken thighs- ½ cup shoyu (soy sauce)
- ½ cup beaten eggs
- ½ cup sugar
- 2 oz mochiko flour
- 1 tbsp garlic
- Cut the chicken into long strips or bite size pieces
- Whisk the wet + dry ingredients together until smooth. Exclude the panko.
- Marinate the chicken overnight.
- Bread chicken with panko and fry until the internal temperature hits 165 ºF.
- Serve over hot rice or a mac salad!
-Himari Fujimoto, '23
- Banana bread was born out of necessity in the US during the Great Depression, and especially in Hawaii where there were so many bananas they didn’t know what to do with them. So, they made bread. But, local/Hawaiian style banana bread is different from on the mainland (it’s just better haha). Here’s a quick and easy way to make your own banana bread.
- 8 tablespoons soft unsalted butter
- 2 eggs lightly beaten
- 1 season vanilla extract
- 4 ripe bananas
- 1 cup packed light brown sugar
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder (aluminum free)
- 1 teaspoon baking soda
- Mash bananas
- Soften butter in microwave
- Add the eggs, butter, and bananas into a mixing bowl
- Add other ingredients in order listed above (liquid ingredients first and dry ingredients second)
- Thoroughly mix ingredients into a batter
- Pour batter into a bread pan
- Bake at 350°F for 60-65 minutes
- In images, I used a bread maker instead.
- For bread maker: set to “sweet/quick bread” and let bread maker do the rest haha.
- *Optional: add chopped nuts (mac nuts, walnuts, etc.) or whatever you want.*
-Bryce Hong, '23
Arguably the best side dish for Hawaiian food, Lomi Lomi Salmon is a staple to have with Poi, Lau Lau, Kalua Pig, and other main dishes. Trying to explain Lomi Lomi to people from California usually entails telling them that it’s sort of like Pico de Gallo, but with some Salted Salmon. This has been one of my favorite foods to enjoy at family gatherings and Hawaiian restaurants and will continue to be one of the things I miss most about Hawaiian food.
- Half-pound salted salmon
- Two medium tomatoes
- One large sweet onion
- Six stalks green onion
- Dice all the ingredients (salted salmon, tomatoes, onions, and green onions) separately. You want small, bite-sized pieces.
- Put it all together into a big bowl.
- Lomi aka gently knead the ingredients together until well mixed. There is no need to salt or season because the salmon is already salted.
- Eat and enjoy!
-Adam O'Leary, '22