PRODUCT USED

Aloha Shoyu’s Original Blend

LEARN ABOUT THE CHEF

Regi Ancheta

INGREDIENTS

  • 2 Lbs. Day old Bread
  • 2 Sticks Butter2 cups Sausage
  • 1 cup celery
  • 1 cup onion
  • 1 cup green granny smiths apples
  • 2 oz sage
  • 2 oz thyme
  • 2 cups chicken stock
  • 1 Tbsp garlic powder
  • 1/4 cup Aloha Shoyu Original Blend
  • 1 tsp. pepper to taste
  • 1 tsp. salt to taste

DIRECTIONS

  1. Cut Bread 1-inch cubes and place on a baking sheet pan. Season bread with garlic powder, fresh sage, thyme, salt and pepper. In a preheated 300-degree oven, place bread and bake for 10 minutes or until bread is dried out. Take it out of the oven and leave it at room temperature to cool off.
  2. Meanwhile, in a large sauté pan, melt the butter and sauté sausage for 2 minutes, then add Aloha Shoyu Original Blend. Cook for about a minute, then add onions, celery, apples, and pepper. Sauté over medium heat for 10 minutes, until the vegetables are softened. Place on the side to cool.
  3. Once vegetable, sausage mixture has a chance to cool, place mixture to a clean bowl, then mix everything, and place mixture in a baking dish. In a 350 oven bake mixture for 30 minutes and until top gets nice and brown. Take out of oven and let cool, serve warm.
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PRODUCT USED IN THIS RECIPE

ORIGINAL BLEND SOY SAUCE

This is our signature Soy Sauce which is the most popular. It carries a smooth and simple taste with a low acidity flavor. Tradition, local roots, and flavor make Aloha Shoyu products a favorite among Hawaiian islanders and visitors alike, so serve up your next favorite dish with a little Aloha.

LEARN ABOUT THE CHEF

Aloha Everyone!

I’m Chef Regi and I am the Corporate Chef at Aloha Shoyu. My mother has used Aloha Shoyu since I was a child and I always enjoyed watching her in the kitchen. She taught me cooking always brings you energy and makes your loved ones happy. I got my Culinary Arts degree from Kapiolani Community College in 2000. Since then, I have worked in the food and beverage industry for over 20 years in various restaurants and hotels such as the Aulani Disney Resort, learning how to cook and prepare different types of cuisine.

After moving to Las Vegas and working at Zippy’s new Vegas location last year, I began looking for an opportunity that allowed me to be home more. My wife suggested applying for Aloha Shoyu. I landed a position in Production. I was then offered the position of Corporate Chef for Aloha Shoyu which would allow my culinary skills to flourish within the company.

Aloha Shoyu products are so versatile, and my goal is to showcase how easy it is to create recipes. The possibilities are endless, from dressings to marinades and sauces. I look forward to future cooking demonstrations and recreating old recipes with a twist using a wide range of Aloha Shoyu’s products.

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