Mystery Lovers' Kitchen

Wednesday, May 13, 2026

Butter-Shoyu Chicken #recipe by @LeslieKarst

Here's another recipe from my brand new Orchid Isle mystery, Murder, Local Style.

Shoyu Chicken is a popular dish in Hawai‘i (“shoyu,” the Japanese word for soy sauce, is what the condiment is commonly called in the islands), and is often part of the traditional plate lunch, along with mac or potato salad and steamed rice. But this version, which includes butter, as well, is truly spectacular, as the glaze of salty and savory shoyu along and sweet and creamy butter makes for an especially rich and tasty dish. (Feel free to use low-sodium soy sauce if you’re watching your salt intake.)

Serve the chicken with scoops of steamed rice and a green vegetable—with the excess sauce used as a gravy for the rice—for a simple and luscious meal.

(Note that I doubled the recipe here, and used two pans to fry the 8 chicken thighs.)

Butter-Shoyu Chicken

(serves 4)

Ingredients

For the Sauce

¼ cup soy sauce

¼ cup sake

3 tablespoons mirin

1½ tablespoons white sugar

For the Chicken

4 large chicken thighs, bone-in with skin, at room temperature

¼ teaspoon salt

½ teaspoon black pepper

2 tablespoons neutral oil, such as canola

½ cup sake

3 tablespoons unsalted butter

2 green onions, roughly chopped, for garnish

Directions

Combine the sauce ingredients (soy sauce, sake, mirin, and sugar) in a bowl and stir until the sugar is dissolved. Set aside.

Season both sides of the chicken with the salt and pepper.

Heat a large, heavy skillet over medium heat and, when hot, add the oil to the pan. Carefully lay the chicken in the pan, skin side down. Cook uncovered until golden brown and crisp on the bottom, about 5 minutes. Turn the chicken over and continue to cook for 3 more minutes, until lightly browned.

Remove the chicken to a plate and pour off any excess oil in the pan, leaving any brown bits that remain.

Return chicken to the pan and add the ½ cup of sake. Cover and continue to cook over medium heat until the liquid has evaporated and the chicken is cooked through, about 7 minutes. (An insta-read thermometer inserted into the thigh—not touching the bone—should read at least 165 degrees F.)

Add the sauce ingredients and the butter to the pan. Once the butter melts, continue cooking uncovered over medium heat for 2-3 minutes, spooning the sauce over the chicken repeatedly until it forms a glaze.

Serve the chicken with a final drizzle of sauce over it and garnished with the chopped green onions. Pour the sauce remaining in the pan into a small pitcher for diners to use on their rice and/or chicken as they wish.

🌱 🌸 🌿

Just Released!

Orchid Isle Mystery #3

MURDER, LOCAL STYLE

Available for purchase here.

"The beauties and customs of Hawai‘i provide a striking backdrop for a murder with an unexpected motive."

Kirkus Reviews

🍍 🌴 🍹

Out now in paperback!

Orchid Isle Mystery #2

WATERS OF DESTRUCTION

Buy link here.

2026 Lefty and Agatha Award Finalist

for Best Mystery/Contemporary Mystery!

"Immerse yourself in Hawaiian lore and savor the portrayal of the stunning landscapes
while enjoying the entertaining mystery."

Kirkus Reviews

Also available

in paperback!

MOLTEN DEATH

Orchid Isle Mystery #1

Buy link here

2025 Lefty Award Finalist

for Best Mystery!

“Karst’s first Orchid Isle novel is part murder mystery, part vividly evocative, colorful sketch of Hawaii and its history, geography, tradition, culture, food, language, and people. Armchair travelers and mystery aficionados alike will find it entertaining.”

Booklist

This first book in my brand-new Orchid Isle mystery series features retired caterer Valerie Corbin and her wife Kristen who, on a trip to the Big Island of Hawai‘i, swap surfing lessons for sleuthing sessions when a hike to an active lava flow turns deadly.

Praise for MOLTEN DEATH:

“a compelling read that will enlighten, engage, and entertain, leaving readers longing for their next trip to the Orchid Isle.”

--New York Times bestselling author Jenn McKinlay

“a terrific debut to a series that will go on my must read list!”

--USA Today bestselling author Deborah Crombie

A SENSE FOR MURDER

2024 Lefty Award Finalist

for Best Humorous Mystery!

This newest Sally Solari mystery

is available for purchase here !

Praise for A SENSE FOR MURDER:

“[Sally is] sassy, irresistible company... Culinary cozy fans will be in heaven.”

--Publishers Weekly

“An enjoyable read for mystery mavens and foodies alike.”

--Kirkus Reviews

Justice is Served: A Tale of Scallops,

the Law, and Cooking for RBG

is the 2024 Silver Medal Winner for both the

IBPA Benjamin Franklin Award

and the IPPY Award!

Buy link here

Praise for Justice is Served:

"a suspenseful, exhilarating memoir; Karst relays her determination to serve the 'perfect' meal to RBG alongside an uplifting, enlightening portrayal of one of the most admired justices in the history of the Supreme Court."

-Foreword Reviews (starred review)

"[This] book is a romp from cover to cover—and, just like a great meal, left me ready for more."

-Karen Shimizu, executive editor, Food & Wine-

All of the Sally Solari Mysteries (as well as my other books) are available through Amazon, Barnes and Noble, and Bookshop.

Tuesday, May 12, 2026

Got Leftover Meatloaf? Here are 5 Tasty Ways to Enjoy It by Cleo Coyle

From Cleo Coyle: "Waste not!" is the ongoing philosophy of our kitchen, a product of our parents, who lived through the Great Depression. But Marc and I believe most people agree with this idea. It's not just a matter of frugality. Few of us see much sense in wasting food. Hence this post.

We make meatloaf a few times a month, and we always have leftovers. If you find yourself in that foodie position, here are five ideas to consider trying beyond the typical meatloaf sandwich.

And here's the first idea...

IDEA #1

A RECIPE NOTE FROM CLEO

Cleo Coyle writes two
bestselling mystery
series with her husband.
To learn more, click here.

If you grew up in an Italian-American home, the words fried pepper sandwich will not be new to you! I grew up eating them and still enjoy them, especially in the summertime. As a result...

Below is my favorite, go-to leftover meatloaf recipe, what I call a Mex-Italian Mealoaf Wrap. The Mexican influence comes with the flour tortilla. The Italian contribution comes from the colorful bell peppers cooked in olive oil long enough to bring out their sweetness.

Okay, sure, in most Italian-American kitchens, sausage and peppers begins this way, but all that fatty pork along with the huge slabs of Italian bread make a sandwich that is just too heavy for a working writer’s lunch. My substitutions of meatloaf (in place of the sausage) and a tortilla (in place of the bread) cut the calorie count without sacrificing flavor. Now let's make one...

CLEO'S MEX-ITALIAN

MEATLOAF WRAP RECIPE

Directions: Add a bit of olive oil to a warm pan. When oil is hot, add sliced bell peppers, stir for 8 to 10 minutes or until peppers are thoroughly cooked, wilted, and caramelized (for best flavor do not under-cook). Add slices of leftover meatloaf to the pan. Flip and turn, allowing the meat slices to break up and warm through, soaking up the pepper juices and therefore the flavor. Place your filling on a flour tortilla. Use "burrito" size for a larger wrap OR "soft taco" size for a smaller one. Roll and slice in half on the diagonal.

Oh, did I mention this wrap is absolutely delicious? Because it is! :)

ANY MORE IDEAS? SURE!

Here are four more ideas for your leftover meatloaf...

#2 - MEATLOAF SPAGHETTI SAUCE: Chop a few meatloaf slices into small pieces. Set aside. Add 2 to 3 T. of olive oil to a large skillet. Throw in a few cloves of smashed garlic. Sprinkle in Italian herb seasoning mix to infuse the oil (or separately add a generous sprinkle of oregano, basil, rosemary, and thyme). Turn on the burner to medium and heat the oil for a few minutes. Add the chopped meatloaf and stir a few more minutes to infuse the pieces with the classic Italian flavors in the skillet. Remove the pieces of smashed garlic (they were only there to infuse the oil). Add your tomato sauce (homemade or from a jar). If you like, splash in a little red wine. Heat to a simmer and continue cooking and stirring for a few more minutes. If you enjoy chunky sauce, leave as is. For a smoother sauce, use your immersion blender. Now you’re ready for spaghetti!

#3 - MEATLOAF PARM: Spoon a bit of tomato sauce into an individual casserole dish (we use the ones below). Place the meatloaf on top of the sauce. Add more sauce. Sprinkle on finely crushed garlic- or cheese-flavored croutons. Generously sprinkle on shredded mozzarella and grated Parmesan cheese. Add a topping of sauce. Cover with aluminum foil and bake at 350 degrees F. for 20 to 30 minutes. Remove foil, add another layer of mozzarella and grated Parm. Finally, place the dish under the broiler for 1 to 3 minutes (watch carefully). When cheese is melted and bubbling, serve hot!

Pictured above are the kind of oval-shaped, oven-safe dishes for making (or reheating) individual servings of things like chicken parm, stuffed shells, mac-and-cheese, and so much more. These small ceramic pans remind Marc and I of the way a dish will be served to you, piping-hot, at an old-school Italian restaurant.

#4 - MEATLOAF SLIDERS: Cut your rectangular slices of meatloaf in half to form squares. Set aside. Sauté slices of onions in olive oil until golden and caramelized. Remove onions from pan. Warm a bit more olive oil in the pan and add the meatloaf squares, flipping to completely warm through. Melt a slice of Jarlsberg or American cheese on each meatloaf square. Serve hot on King's Hawaiian rolls (or slider buns) with a generous mound of the freshly sautéed onions.

#5 - MEATLOAF TACOS: Cut your meatloaf slices into thin rectangular strips. Heat the strips well in a microwave. Place a strip in a hard taco shell. We like to warm our shells first in the oven, on a sheet pan. After the hot mealoaf strip is in your warm taco shell, pour on a little taco sauce (either mild or habanero hot). Now add shredded Monterey Jack or Colby-Jack cheese. Finally, add your favorite toppings: shredded lettuce, salsa or chopped tomatoes, guacamole, and/or sour cream.

Have any other "leftover meatloaf" ideas to share? Let Marc and I know in the comments and may you...