Hawaiian Plate Lunch

Three carbs, no questions

I genuinely could eat this meal 4-5 days a week. I would say all 7 but my doctor reads these and she would definitely advise against that lol

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Hawaiian Plate Lunch

Three carbs, no questions

Prep Time: 60 minutes

Cook Time: 40 minutes

Servings: 3-4

Ingredients:

Rice

• Rice (2 ¼ cup OR 3 rice cooker cups)

• Water (2 ½ cup OR fill to “3” line)

Mac Salad

• Macaroni (225 gram/½ pound)

• Rice Vinegar (2 tbsp)

• Sweet Onion (½)

• Carrot (1 large)

• Green Onion (2 stalks)

• Mayo (2 cups)

• Milk (⅓ cup)

• Sugar (1 tbsp)

• Salt (to taste)

• Pepper (to taste)

Chicken Katsu

• Boneless/Skinless Chicken Breast (1)

• Salt (to taste)

• Black Pepper (to taste)

• AP Flour (1 cup)

• Egg (2)

• Japanese Panko (2 cups)

• Frying Oil (enough to submerge)

BBQ Beef/Teriyaki Beef

• Beef Chuck (450 grams/1 pound)

• Shoyu (¼ cup)

• Mirin (2 tbsp)

• Brown Sugar (¼ cup)

• Ginger (1 inch knob)

• Garlic (4 cloves)

Garnish

• Furikake (to taste)

• Sesame Seeds (to taste)

• Green Onion (2 stalks)

• Katsu Sauce (for dipping)

• Cabbage (to taste)

Preparation:

1. Cook the Rice

   • Add your rice to your rice cooker and then remove the bowl.

   • Rinse your rice 4-5 times or until the water runs clear.

   • Then place the bowl back in the cooker, add your water, and press that beautiful “cook” button.

2. Make the Mac Salad

   • Next up, your mac salad. Bring a large pot of water to a boil, salt it generously, and add your pasta.

   • 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.

   • Once they’re finished cooking, strain it and add to a large bowl.

   • Then add rice vinegar and stir it all together.

   • Peel and shred your carrot.

   • Grate your sweet onion onto a tea towel and then squeeze as much onion juice out as you can.

   • Finally dice your green onion. By the way, these things would be great to take care of while you cook your pasta - just sayin’.

   • In a separate bowl, combine mayo, milk, sugar, salt, and black pepper, whisking until fully combined.

   • 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.

   • 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).

3. Prep & Marinate the BBQ Beef