Since I’m using frozen chicken, instead of 3 cups water I’m using 2 cups of chicken broth, chicken being frozen I’ll probably have a cup of water from the chicken then I’ll use the rest of the ingredients you have down… don’t have sake so I’ll just omit that…thank you for sharing 😊
Small world! I went to Pāhoa school for 5,6,9 grade! Pāhoa Daggers! I miss the food, too. Luckily, a lot can be made here but I miss the fresh fish, opihi, etc lol.
Hi Leah! I'd add 5-10 minutes to the cook time since your pot probably comes to pressure quicker than my 8qt and while it's coming to pressure it's cooking.
I was thinking of trying your recipe tomorrow night but leery of adding the tomato sauce...sounds kinda odd. all the other stuff i'm fine with but will probably cut down on the sugar (like 1cup) and use less sodium shoyu
It won't taste like a tomato, I promise! It adds richness to the flavors. I like mine sweet, but you can definitely cut the sugar down to your taste. If you make it, let me know how it came out with your adjustments. 🙂
okay goin try tomorrow with the tomato sauce and let you know how it taste. Thanks! I figure Okinawan Shoyu Pork would also work in the Intant Pot as I usually make in my old slow cooker. Since I moved to SoCal over 20yrs ago I'm trying to make stuff from back home since some things are hard to find here. Still looking for someplace to get Meat Jun and Gau Gee but still no luck
@@rikk83 I've had to learn how to make meat Jun and gau gee and was in fact ono for gau gee and fried saimin the other day! Hmmmm. Might be on my menu this week lol.
@@SamuraiMama Came out good and you were right...couldn't taste the tomato sauce. 1cup of sugar was enough (i mixed half/half brown cane sugar and raw cane sugar). only thing now i have lots of sauce leftover which I'm going to freeze and maybe use if for shoyu pork next time.
Glad I found this. I lived north of Naha back in the mid-70s. I miss the fried rice. 🙂
Another great one! We made this on Sunday and still have sauce left over. Making more rice....more rice...more rice. That sauce goes a long way.
Makes me happy that you guys are enjoying the recipes!
Wow first time seeing tomato sauce in the recipe. This is what we are eating tonight! Thank you so much.
I hope you like it!
@@SamuraiMama 😊
OMG!! It was soooooooo ono!!!!!
Aurite!
This will be my first recipe in my instant pot for the first time !!! Looks good ! Excited . I’m outside food land to buy the ingredients
This was delicious! Thank you!
Since I’m using frozen chicken, instead of 3 cups water I’m using 2 cups of chicken broth, chicken being frozen I’ll probably have a cup of water from the chicken then I’ll use the rest of the ingredients you have down… don’t have sake so I’ll just omit that…thank you for sharing 😊
looks awesome to me.
Definitely will make this one ...looks yummy
I grew up on the big island (pahoa) and now I live on the mainland with my husband, I definitely miss the food. 😭😭😭
Small world! I went to Pāhoa school for 5,6,9 grade! Pāhoa Daggers! I miss the food, too. Luckily, a lot can be made here but I miss the fresh fish, opihi, etc lol.
This just looks great thank you for this recipe.... Any chance of making adobo chicken?
Hi John! I have not yet mastered a good chicken adobo recipe but make a mean pork adobo 😊
Thank you so much! This was absolutely ‘Ono!!!
You're so welcome. Glad it was a hit!
Just got an insta pot! Love this recipe!
I'm so pleased! Thank you for the comment 😊
Great video! Just wondering if there is a substitute for the sake?
I've made it with and without. You wouldn't know if you didn't know. Haha.
@@SamuraiMama - ok, great!! Mahalo for your reply.
You can use Mirin instead.
Has anyone tried a sugar substitute in this recipe? Like sucralose/splenda or stevia?
I was wanting to try the Lakanto Monk fruit but have not yet. I'm curious about that too!
This looks so good! How should I tweak the recipe for a 3.5 qrt instant pot?
Hi Leah! I'd add 5-10 minutes to the cook time since your pot probably comes to pressure quicker than my 8qt and while it's coming to pressure it's cooking.
@@SamuraiMama Thanks so much, can't wait!
This is so good!
And now you know my secret!
I was thinking of trying your recipe tomorrow night but leery of adding the tomato sauce...sounds kinda odd. all the other stuff i'm fine with but will probably cut down on the sugar (like 1cup) and use less sodium shoyu
It won't taste like a tomato, I promise! It adds richness to the flavors. I like mine sweet, but you can definitely cut the sugar down to your taste. If you make it, let me know how it came out with your adjustments. 🙂
okay goin try tomorrow with the tomato sauce and let you know how it taste. Thanks! I figure Okinawan Shoyu Pork would also work in the Intant Pot as I usually make in my old slow cooker. Since I moved to SoCal over 20yrs ago I'm trying to make stuff from back home since some things are hard to find here. Still looking for someplace to get Meat Jun and Gau Gee but still no luck
@@rikk83 I've had to learn how to make meat Jun and gau gee and was in fact ono for gau gee and fried saimin the other day! Hmmmm. Might be on my menu this week lol.
I've tried making meat jun and gau gee a couple of times...came out not too bad but humbug...LOL! also make Zippy's kine chili and mac salad.
@@SamuraiMama Came out good and you were right...couldn't taste the tomato sauce. 1cup of sugar was enough (i mixed half/half brown cane sugar and raw cane sugar). only thing now i have lots of sauce leftover which I'm going to freeze and maybe use if for shoyu pork next time.
What kind of sake do you use ?
Whatever is on sale as long is it is not flavored with fruit. Plain, clear or the cloudy type works!
Could I add more chicken that what you have ?
I have done more chicken. As long as you're below the max line of your liner/pot. You should be OK. Now I want to eat shoyu chicken, too! 😂
Next time you make it I'll come take the extra sake of your hands!
you used a mochiko slurry, not a mochiko roux.
Mahalo for the clarification 🤙