Hawaiian Plate Lunch
Hawaii's ultimate comfort spread, teriyaki beef, shoyu chicken, and macaroni salad served over two scoops of steamed white rice per person, family meal in the authentic plate lunch tradition.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince garlic and grate ginger. Whisk 30ml tamari, 1 tbsp brown sugar, 0.5 tbsp mirin, ginger, and 1 garlic clove; coat chicken, marinate 15 minutes.
Whisk 1.5 tbsp tamari, 0.75 tbsp brown sugar, 0.5 tbsp mirin, sesame oil, and 1 garlic clove; coat sliced beef, marinate 15 minutes.
Grate carrot, dice celery. Cook and cool macaroni; mix with mayo, vinegar, carrot, celery, salt, and pepper. Refrigerate.
Grill
Heat a medium griddle or skillet over medium-high heat. Grill chicken skin-side down 5–6 minutes until caramelised. Flip, grill 5–6 minutes until internal temperature reaches 75°C/165°F. Rest, slice.
Sear
In the same hot pan over medium-high heat, cook beef slices 1–2 minutes per side until caramelised. Transfer to a plate.
Plate
Divide rice into two bowls, two scoops each. Top with sliced chicken, beef, and macaroni salad. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.