• Cook Supper with Ming - Hawaiian Tonkatsu (pork cutlet) JuneJun 08 2021 05:00pm - 06:00pm

    Age: Adult

    Cook supper with our favorite chef, Ming Louie. Ming will be making Hawaiian Tonkatsu (Pork Cutlet). We’ll supply the ingredient list ahead of time so you can purchase what you need when you shop. Then tune in at the scheduled time and cook supper with Ming. He’ll answer your questions in real time. When the program is over, sit down and enjoy a delicious homemade dinner.


    • 5 pork cutlets*
    • 1/2 cup flour
    • 1/2 cup bread crumbs*
    • 1 beaten egg
    • Salt & pepper & garlic salt


    • 1/2 cup ketchup
    • 1 Tablespoon water
    • 2 Tablespoons Worcestershire Sauce*
    • 1/2 teaspoon Tabasco Sauce
    • 1 teaspoon dry mustardSides:
    • 2 ice cream scoops of cooked Nishiki Rice*
    • 1 scoop Hawaiian Macaroni Salad

    * Pork "cutlets" are nothing more than thin slices of pork shoulder or tenderloin. Think of a pork chop without the bone for size and thickness. Nothing too fancy but tastes really good. Bone-in, while not official would be ok.

    * Bulldog brand Worcester Sauce is best. It's Japanese and slightly sweet which is preferred in Hawaii but Lea & Perrins is not shabby either.

    * Panko brand bread crumbs are preferred but any kind of bread crumbs are ok.

    * Nishiki rice is a brand of medium grain rice preferred in Hawaii. The generic name for medium grain rice is "Calrose." Many mainlanders call it "sushi" or sticky rice, but they are wrong. Calrose is not "sticky" until dressed with Sushi dressing. Otherwise, it looks and tastes like regular rice, though the glycemic level is higher. "Sticky" rice is "Mochi" rice used mainly in desserts and pastries. It is really really sticky. There is a lot to know about rice!

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