Sriracha aioli, togarashi, sweet chili soy

Vegan Crispy Chili Tofu

Crispy Chili Tofu

Chili crunch, black vinegar, roasted peanuts, green onions

Szechuan Shrimp + Pork Dumplings

El Tequileño blanco tequila, triple sec, lime, soda - 1oz

Lime Tequila Crush

Smirnoff vodka, guava, strawberry, lime, soda - 1oz

Guava Vodka Crush

Captain Morgan white rum, pineapple, coconut, mint, fresh lime - 1oz

Colada Crush

Yuzu crab, avocado, cucumber, sriracha aioli, sesame soy paper

Spicy California Roll

Pickled shimeji mushrooms, yuzu broth, avocado purée

Ahi Tuna Tataki

Flame-torched beef, truffle soy glaze, jalapeño

Wagyu Beef Oshi Press

Aburi Salmon Sushi Press

Nashville Crispy Chicken + Pickle Skewers

Charred Corn + Avocado Dip

Chipotle chili, poached eggs, crumbled feta, pickled red onions, crispy potato pavé

Chorizo Hash

Fresh berries, vanilla crème anglaise, almond florentine crumble, raspberry coulis, Chantilly cream, maple syrup

Almond Berry Pancake

Oven-baked eggs, roasted red pepper tomato sauce, black olives, feta, jalapeño, garlic toast, chipotle cayenne oil, cilantro

Tomato + Feta Shakshuka

Basque-style, almond florentine, fresh berries, drizzled honey, Chantilly cream

Caramelized Vanilla Cheesecake

Almond florentine, fresh berries, vanilla bean ice cream

Sticky Toffee Chocolate Pudding

Grilled or cajun chicken, garlic cream, cracked black pepper, parmesan

Chicken Fettuccine Alfredo

Cajun chicken breast, confit garlic butter, warm potato salad, bacon, coleslaw, kale oil

Cajun Blackened Chicken

Black truffle cream, ricotta, spinach, seasonal vegetables, fresh basil, parmesan

Truffle Tortellini

Wok-seared vegetables, ginger soy sauce, jasmine rice, peanuts. Spice with 1-6 hunan peppers

Vegan Hunan Kung Pao

Hand-breaded, panko crusted, citrus plum sauce

Crispy Chicken Tenders

Thinly sliced beef, crispy rice, soy ginger mushrooms, gochujang sauce, soft egg, kimchi

Korean Beef Bibimbap

Budweiser

To remove excess moisture from the firm tofu, wrap it in a clean kitchen towel and place a heavy object (like a cast iron skillet or a few books) on top. Let it sit for 30 minutes.

Press the Tofu

After pressing, cut the tofu into bite-sized cubes, about 1 inch each. This helps achieve a crispy texture when cooking.

Cut the Tofu

In a mixing bowl, combine the soy sauce, sweet chili sauce, and togarashi seasoning. Mix well until fully combined.

Prepare the Marinade

Add the cubed tofu to the marinade, ensuring each piece is well-coated. Let it marinate for at least 15 minutes, or up to 1 hour for more flavor.

Marinate the Tofu

After marinating, remove the tofu from the bowl and let excess marinade drip off. Place cornstarch in a separate bowl and coat each piece of tofu evenly with cornstarch for extra crispiness.

Coat with Cornstarch

firm tofu

soy sauce

sweet chili sauce

togarashi seasoning

cornstarch

Begin by pressing the tofu to remove excess moisture. Wrap the tofu in a clean kitchen towel and place a heavy object on top. Let it sit for at least 30 minutes.

Prepare the Tofu

Once the tofu is pressed, cut it into bite-sized cubes. In a bowl, mix together the soy sauce, sweet chili sauce, and sriracha. Add the tofu cubes and gently toss to coat. Let it marinate for at least 15 minutes.

After marinating, sprinkle the cornstarch over the tofu and toss well until all pieces are evenly coated with cornstarch.

Coat the Tofu

In a large skillet, heat enough oil over medium-high heat to cover the bottom of the pan (about 1/4 inch deep). Once hot, carefully add the tofu cubes in a single layer. Cook for about 3-4 minutes on each side or until golden brown and crispy.

Fry the Tofu

Remove the tofu from the skillet and place it on paper towels to absorb excess oil. Sprinkle with togarashi seasoning before serving. Enjoy with additional sriracha aioli for dipping.

Serve

Tofu

Soy sauce

Sweet chili sauce

Sriracha

Togarashi seasoning

Cornstarch

Separate the white and green parts of the green onions. Finely slice the greens and reserve for garnish. Finely mince the white parts and set aside. Grate the ginger and mince the garlic.

Prepare aromatics

In a small dry skillet over medium heat, toast the Szechuan peppercorns 1–2 minutes until aromatic. Cool slightly and grind to a coarse powder with a spice grinder or mortar and pestle.

Toast and grind Szechuan peppercorns

In a large bowl, combine the chopped shrimp and ground pork. Add the minced white parts of the green onions, grated ginger, minced garlic, soy sauce, Shaoxing wine, sesame oil, ground Szechuan peppercorns, white pepper and salt. Add the egg white and the cold water. Mix vigorously with a spoon or by folding and pressing with your hand for 2–3 minutes until the mixture becomes sticky and cohesive—this helps create a bouncy filling.

Make filling

Taste a small piece by pan-frying a teaspoon of filling (optional) and adjust seasoning with an extra pinch of salt or soy if needed. Keep filling chilled while you assemble dumplings.

Adjust seasoning

Prepare a clean work surface and dust lightly with flour. Have a small bowl of water nearby to seal wrappers.

Place one dumpling wrapper on your palm or work surface. Put about 1 tablespoon (approximately 15 g) of filling in the center of the wrapper. Brush the edge of the wrapper lightly with water.

Fold and seal the dumpling: fold wrapper in half over filling to form a half-moon, pressing gently to remove air. Use your thumb and forefinger to pleat the edges (about 3–4 small pleats) to form a tight seal. Repeat with remaining wrappers and filling. Place finished dumplings on a floured tray, not touching each other. You should get about 34–36 dumplings.

If not cooking immediately, cover with a damp towel and refrigerate up to 2 hours, or freeze on a tray then transfer to a bag for longer storage.

Heat a large nonstick skillet over medium-high heat and add 2 tablespoons vegetable oil, swirling to coat the surface.

Arrange dumplings in a single layer in the pan with the sealed edge up or flat side down, leaving a little space between each. Cook undisturbed 2–3 minutes until the bottoms are golden-brown.

Carefully pour 1/2 cup water into the pan (it will sizzle). Immediately cover with a tight-fitting lid and reduce heat to medium. Steam for 5–6 minutes until the filling is cooked through (internal temp should reach 74°C / 165°F) and wrappers become translucent.

Remove lid and turn heat back to medium-high. Cook until remaining water evaporates and dumpling bottoms crisp up again, about 1–2 minutes. Transfer cooked dumplings to a warmed serving plate.

While dumplings cook, make the sauce: in a small bowl combine 4 tablespoons chili crunch, 3 tablespoons black vinegar and 1 tablespoon light soy sauce. Stir to combine.

Assemble topping: fold the coarsely chopped roasted peanuts into the sauce or sprinkle them over the dumplings after saucing. Stir in the reserved thinly sliced scallion greens and toasted sesame seeds if using.

To serve: spoon a little of the chili-black vinegar sauce over the hot dumplings (or serve sauce on the side for dipping). Scatter chopped roasted peanuts and scallion greens over the dumplings. Finish with a few cilantro leaves for brightness, if desired.

Optional: drizzle a little extra sesame oil or an additional splash of black vinegar to taste.

raw shrimp, peeled, deveined, roughly chopped

ground pork (20% fat)

ginger, finely grated

garlic, minced

green onions, finely sliced (whites + greens separated)

light soy sauce

Shaoxing wine (or dry sherry)

sesame oil

Szechuan peppercorns, toasted and ground

white pepper

salt

egg white (helps bind)

cold water (or ice water) for paste

round dumpling wrappers (store-bought, 3–3.5 inch / 7–9 cm)

all-purpose flour for dusting

chili crisp / chili crunch (commercial or homemade)

black vinegar (Chinkiang vinegar) or dark rice vinegar

roasted peanuts, coarsely chopped

scallion greens, thinly sliced

toasted sesame seeds (optional)

fresh cilantro leaves (optional)

vegetable oil (for pan-frying)

water (for steaming/frying)

Begin by preparing your glass. If desired, moisten the rim of a chilled glass with a lime wedge and dip it into a small plate of salt to coat the rim.

Prepare the Glass

In a cocktail shaker, combine 1 oz of El Tequileño blanco tequila, 0.5 oz of triple sec, and 1 oz of fresh lime juice. Fill the shaker with ice and shake vigorously for about 15 seconds.

Mix the Drink

Strain the mixture into the prepared glass filled with ice, making sure to leave some space at the top.

Strain and Serve

Top off the drink with 3 oz of soda water and gently stir to combine the ingredients without losing carbonation.

Add Soda

Garnish your drink with a lime wedge on the rim and enjoy your refreshing Lime Tequila Crush!

Garnish and Enjoy

El Tequileño blanco tequila

Triple sec

Fresh lime juice

Soda water

Lime wedge

Salt

Wash and hull the fresh strawberries. Slice them into halves for easier muddling.

Prepare the Strawberries

In a cocktail shaker, add the sliced strawberries and guava juice. Use a muddler to gently mash the strawberries to release their juices.

Muddle the Ingredients

Pour in the Smirnoff vodka and fresh lime juice into the shaker with the muddled strawberries and guava juice.

Add the Vodka and Lime Juice

Add ice cubes to the shaker until it's about three-quarters full. Close the shaker and shake vigorously for about 15 seconds to combine the ingredients.

Shake the Mixture

Fill a glass with ice and strain the cocktail mixture from the shaker into the glass, leaving behind any solids.

Strain the Cocktail

Add the club soda to the glass filled with the cocktail mixture. Stir gently to combine.

Top with Club Soda

Garnish the drink with a sprig of mint and serve immediately with a straw if desired.

Garnish and Serve

Smirnoff Vodka

Guava Juice

Fresh Strawberries

Fresh Lime Juice

Club Soda

Ice Cubes

Mint Sprigs

Gather all the ingredients and ensure they are prepared. Squeeze limes to obtain fresh lime juice, and measure out the rum, pineapple juice, coconut cream, and have the mint leaves ready.

Prepare Ingredients

In a blender, combine the 1 oz of Captain Morgan White Rum, 2 oz of pineapple juice, 1 oz of coconut cream, 0.5 oz of fresh lime juice, and 1 cup of ice cubes. Blend on high until the mixture is smooth and creamy.

Blend the Drink

Add the 10 fresh mint leaves to the blender and pulse a few times until the mint is finely chopped but still visible in the drink. This will add a refreshing minty flavor to the Colada Crush.

Add Mint

Pour the blended mixture into a chilled cocktail glass. Optionally, garnish the drink with a sprig of fresh mint and a slice of lime for a fresh presentation.

Captain Morgan White Rum

Pineapple Juice

Coconut Cream

Fresh Mint Leaves

Rinse the sushi rice under cold running water until the water runs clear to remove excess starch.

Rinse the Sushi Rice

Combine the rinsed sushi rice and water in a rice cooker. Cook according to the manufacturer's instructions.

Cook the Rice

Once cooked, transfer the rice to a large bowl. Mix rice vinegar, sugar, and salt in a separate bowl until dissolved. Pour this mixture over the hot rice and gently fold to incorporate. Let it cool to room temperature.

Season the Rice

In a bowl, flake the imitation crab meat and mix with yuzu juice, sriracha, and mayonnaise until well combined.

Prepare Crab Mixture

Slice the avocado and cucumber thinly, setting them aside for assembly.

Slice the Vegetables

Lay a sheet of sesame soy paper on a bamboo sushi mat with the shiny side down.

Prepare the Work Surface

Wet your hands to prevent sticking. Take some sushi rice and spread it evenly over the soy paper, leaving about an inch at the top edge.

Add Sushi Rice

Place a line of the crab mixture across the center of the rice, followed by slices of avocado and cucumber.

Add Fillings

Start rolling the sushi away from you using the mat to keep it tight. Roll until you reach the bare edge of the soy paper, then wet the edge with water to seal it.

Roll the Sushi

Use a sharp knife to slice the roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts for cleaner slices.

Slice the Roll

Sprinkle sesame seeds over the rolls and serve with soy sauce on the side for dipping.

Sushi rice

Water

Rice vinegar

Sugar

Imitation crab meat

Yuzu juice

Avocado

Cucumber

Mayonnaise

Sesame soy paper

Sesame seeds

Start by seasoning the Ahi tuna steak with salt and black pepper on both sides.

Prepare the Ahi Tuna

Heat sesame oil in a pan over medium-high heat. Sear the tuna for about 30 seconds on each side, ensuring the center remains rare.

Sear the Ahi Tuna

Remove the tuna from the pan and let it rest for a few minutes. Once rested, thinly slice the tuna into 1/4 inch thick pieces.

Earls Kitchen + Bar - Waikiki