RICE

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2.5 cups of water

2.5 cups short grain rice

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TERIYAKI CHICKEN

2 lbs boneless chicken thighs, cubed

¾ cup pineapple juice

¾ cup dark soy sauce

3 tablespoons rice vinegar

½ cup light brown sugar

2 Thai chilis, thinly sliced

2-inch knob ginger

3 tablespoons vegetable oil

1 tablespoon corn starch

1 tablespoon water

2 cloves finely chopped garlic

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PORK KATSU

4 pork chops

Salt and white pepper to taste

1.5 cups all-purpose flour

3 eggs

1 tablespoon water

2 cups panko bread crumbs

Oil for frying

Togarashi for seasoning

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1. Rice: Start by rinsing and washing the rice three times. Then, place equal parts of rice to water into the rice cooker. Let sit in the water for 15 minutes before cooking—press start and cook.

2. Teriyaki Chicken: In a large bowl, add pineapple juice, dark soy sauce, rice vinegar, and light brown sugar; whisk until the sugar dissolves, then add Thai chilis, ginger, and your chicken; mix to combine, cover with plastic wrap and marinate in the fridge overnight

3. Strain your chicken through a large mesh strainer, and reserve the liquid. Heat a large wok over high heat, and add enough oil; once hot, add half of your marinated chicken and sear, tossing occasionally until the chicken gets some color and cooked through. Remove and repeat with the rest.

4. Remove all the chicken from your wok and reserve. Add all your marinade, bring it to a boil, and reduce for 2 minutes or until slightly thickened. Separately whisk together corn starch and water; whisk until homogenous, and add ½ of your slurry to the sauce to thicken. Add more if necessary.

5. Add all your chicken back to your wok, toss to coat, cut the heat and add garlic. Toss to coat and reserve.

6. Pork Katsu: Beat Breading station: in three separate medium-sized bowls, add flour, beaten eggs with a splash of water, and panko crumbs.

7. Beat Breading station: in three separate medium-sized bowls, add flour, beaten eggs with a splash of water, and panko crumbs.

8. Season your pork chops with salt, coat them with flour, shake off the excess, dip them in the egg mixture, fully covered (no dry spots), and dip them into the panko pressing down to coat thoroughly. Place them on a sheet tray to the side.

9. Fill up a heavy bottom pot just over halfway with vegetable oil. Heat to 350F, then fry your pork chops, two at a time to avoid overcrowding, for 4 - 6 minutes or until crispy, golden brown, and the internal temperature reads 165F, remove with a spider and drain on a sheet tray with a wired rack. Immediately season with salt and togarashi. Slice into ½” slices and reserve.

10. Assembly: Add 2 scoops of rice to a plate using an ice cream scoop, then add 1 generous scoop of macaroni salad and garnish with green onion. Next, add a big dollop of your teriyaki chicken, and finally, add your katsu.