Recipe provided by Chef Grant Sato

Yield: 1 quart

1 cup Aloha Gold Premium Soy Sauce
1 cup Aloha Vinegar
1 cup sugar
½ cup salad oil
2 Tablespoons sesame seed oil
2 Tablespoons ketchup
2 Tablespoons ginger, minced
2 Tablespoons garlic, minced
2 Tablespoons green onion, minced
2 Tablespoons sesame seeds

Combine all ingredients in a bowl and whisk together. Vinaigrette can be stored in the refrigerator for up to 2 weeks.

1/2 cup mochiko (Japanese glutinous rice flour), available in Asian section of supermarkets and Japanese markets)
1/2 cup cornstarch
1/2 cup sugar
1/2 cup chopped green onion
1/2 cup Aloha Shoyu Regular Soy Sauce or Aloha Shoyu Lower Salt Soy Sauce
4 large eggs, beaten
4 cloves of garlic, minced
1 teaspoon salt

Combine marinade ingredients, and marinate chicken overnight in refrigerator. Drain chicken pieces and deep-fry until done.

Broil in oven until well cooked.

1/8 cup – Aloha White Distilled Vinegar
1/4 – Extra-Virgin Olive Oil
1 tea spoon – lemon juice
1 Beat Egg Yoke
1 tea spoon – Grated Parmesan cheese
1 tea spoon – Minced fresh garlic or garlic powder
1 Pinch – Dried or fresh basil
1 Pinch – Sea Salt and Black Pepper
1 tea spoon – chopped anchovies

1) Prepare the lettuce and whatever vegetables you are using.
2) Put in large salad bowl.
3) Mix Egg Yoke, Olive oil. Aloha White Distilled Vinegar, anchovies, parmesan cheese, garlic, basil and salt and pepper.
4) Sprinkle desired amount and toss. Sprinkle with Lemon Juice.
5) Add more grated cheese and croutons.