Yummy Eats

Great for summer BBQs and also alongside Chicken Katsu! I did not have apple cinder vinegar so i used regular white vinegar Ingredients: 1 lb macaroni 2 Tbsp. apple cinder vinegar 2 carrots , shredded 1/4 c. onion , shredded (about 1 large onion) 2 1/2 c.  mayo 1/4 c. milk 2 tsp. sugar Kosher salt and pepper to taste Directions: Cook macaroni according to package directions. Drain well and place macaroni in a large bowl (I like to use a tupperware bowl with a lid so I can easily refrigerate later). While macaroni is still hot, sprinkle on vinegar and add carrot and onion. Toss together until well combined. Allow to cool for about 10-15 minutes. In a separate, smaller bowl, whisk together mayo, milk, and sugar. Fold mayo mixture into the macaroni until all the noodles are evenly coated. Add salt and pepper to taste. Cover and refrigerate at least 4 hours (best if overnight). Gently stir before serving adding a little more milk if needed, no more than a tablespoon or two ...

We have had this a lot over the years in Hawaii and I have never found a place that serves this in Colorado. I made this for my sister and boyfriend and they loved it. Wes even ate some of the Mac Salad! I halved the recipe since I also served rice. Katsu Sauce: 1/3 cup ketchup 2 TBs Worcestershire sauce 1 TBs soy sauce  1 TBs mirin 1 TB sugar 1 TB Sugar 1 tsp mustard 1/4 tsp garlic powder siracha to taste Chicken Katsu: Flour 1 egg Panko 4 Costco Chicken Breasts sliced in half salt and pepper canola oil for frying 1. Season each sides with salt and pepper. Dip in flour, then egg and then panko. 2. Cook in 350 degree oil, 4 min per side. (I happened to cut them uneven so the smaller ones I decreased to 3 min per side.) 3. Serve with the Sauce and rice!