THE COMBINATION PLATE L&L DRIVE INN

In Hawaii we take our food seriously...No, I mean seriously...what was that? Let me explain. The Koch brothers took making billions seriously, we locals here take our food seriously. No skimping please! All righty then, let's carry on. It's been a while since I blogged on local plates, I been straying away from my culture, oh well sue my ass then! Pictured above is a combination plate from L&L Drive Inn, one of Hawaii's premier plate lunch chains. The creation of local boy done good Eddie Flores, this brand is seen all over the place from Hawaii, Vegas, California and beyond. Anyhow, the plate in the photo is what is called a Chicken Katsu & Hamburger Steak plate. A good hefty portion of panko crusted chicken deep fried, with a hamburger patty or steak, two scoops of white rice and mac salad.

Every restaurant or chef will make their katsu or hamburger steaks taste differently, however the basics apply. For the chicken the thighs is the best, salted and peppered, coated in flour, then egg wash, then into the panko flakes. And then into the bloody HOT OIL!!!!! A good katsu will be crispy on the outside and juicy on the inside not dried out. 

The hamburger steaks on the other hand is a different animal, I can have my steaks soft, mixed with bread and eggs, almost like a meatloaf and seared over the flat top. Or just straight up 100% choice ground chuck, seasoned and then grilled over the fire medium well. Now foodies have their own specifications. Some like it like a meatloaf so that a plastic fork can cut right through it. Some like it meaty and will use a fork and knife to cut it. Some like sautéed onions and mushrooms with the brown gravy. And here's the thing, I've said it before, but it may have been a while, if you order your hamburger steaks "sloppy" that means the chef will pour gravy all over the dish, over the meat, the rice, the salad. Winner!

So there you have the low down on the combo plate. Have a nice day, and oh yeah, eat well, eat a lot and be thankful you can. 

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