Kaukau Quests With a Side of Rice: Blue Ginger’s Chicken Katsu
by Josh Ige
Hiking keeps me active, which is important to me. I like fun runs and charity runs. Last April, I completed The Hapalua half marathon in Honolulu. I also hike because I love seeing nature and hearing Lāna‘i’s animals.
My normal route goes from town to Keōmoku Highway, uphill to Graveyard Road, then past the Lāna‘i Cemetery, and down the dirt hill.
Breathing hard and sweating, the weather up here is windy and chilly. It makes me think of … a cold mac salad. The fog in the trees is thick and smoky, like steam from freshly cooked rice. The grass is wet, like the wrap paper in a fresh plate lunch. My stomach growls. After it rains, the ground turns dark red and drippy, like katsu sauce. On dry days, the golden-brown leaves are crispy like deep-fried panko … I hear them crunch in the forest under the bobble-headed steps of a loose chicken. I lick my lips.
My fork pierces one of the juicy thighs. I am sitting at a table outside Blue Ginger Café, eating their chicken katsu plate with a side scoop of white rice and mac salad. The portion is big and satisfies my hunger. The chicken thighs are pounded, breaded with panko, and fried. The katsu sauce adds a delicious touch. This sauce is specially ordered from Japan. The chefs here add water, a lot of sugar, and cornstarch to thicken it.
This recipe was brought from Ka‘anapali Beach Hotel by the late Joseph Abilay and has been a staple at Blue Ginger since 1991.
Mr. Abilay also brought five other sauces: teriyaki, roast pork gravy, ground gravy, stir-fry sauce with ginger, and sweet and sour sauce. The chefs have kept the quality and taste consistent. They take pride in keeping the recipes the same, maintaining that distinct Blue Ginger taste.
When I’m tired, I feel hungry, and this dish really hits. Just like me, a lot of camouflaged hunters eat here after coming back from the field. They say it’s really good.
Joshua Ige graduated from Lāna‘i High & Elementary School in 2001 and went on to earn his associate degree in culinary arts from Maui Community College.