Ross Kagawa for Kauai County Council
Thank you for taking the time to visit my website.
Dear Friends and Neighbors,
As I seek your support for reelection to the Kauai County Council, I want to take a moment to reflect on our accomplishments together and the progress we’ve made for our community.
During my tenure, I have been dedicated to promoting sustainable development while preserving the unique character of our islands. Here are some highlights of what we have achieved:
1. **Environmental Protection**: We’ve strengthened policies to protect our natural resources, including the establishment of more conservation areas and initiatives to improve water quality.
2. **Affordable Housing**: I have worked tirelessly to address the housing crisis by supporting initiatives that increase the availability of affordable housing options for families.
3. **Community Engagement**: I’ve prioritized open communication and transparency to ensure that your voices are heard and considered in decision-making.
4. **Infrastructure Improvements**: Together, we have made significant investments in our roads, parks, and public facilities, enhancing the quality of life for all residents.
5. **Support for Local Businesses**: I’ve championed programs to support small businesses, helping to strengthen our local economy and create jobs for our residents.
These accomplishments reflect our collective efforts and commitment to Kauai and Niihau. I am proud of what we have achieved, but I believe there is still more work to be done.
Thank you for your continued support. I look forward to the opportunity to serve you for another term and to further our shared vision for a thriving, vibrant community.
Warm regards,
Ross Kagawa
Kauai County Council Member
MAHALO!
Mahalo! Mahalo! Mahalo! I humbly ask for your continued support as we look forward to the general election in November.
With my granddaughters Akira and Ailah
With my granddaughter Mehana
endorsements
General Contractors Association of Hawaii
HGEA (Hawaii Government Employees Association)
Hawaii Firefighters Association
Hawaii Lodging and Tourism
Hawaii State AFL-CIO
I.B.E.W Local 1260
ILWU
Operating Engineers Local Union No. 3
SHOPO
UPW (United Public Workers)
recipes
Crunchy Fried Chicken
Kirkland Organic fresh chicken wings (2 pouches and save the 3rd for another quick meal)
1c milk
1T white vinegar
1t Hawaiian sea salt
1t granulated garlic
1t onion powder
1t paprika
1t chicken bouillon powder
1 packet saimin dashi
1-1 1/2c flour
1/2c cornstarch
Vegetable oil
2 cloves garlic
Combine milk and vinegar in gallon ziplock bag and let sit for 10 minutes, add all dry ingredients except for dashi and swirl to mix.Add chicken and marinate for 8 hours or overnight.Whisk flour, cornstarch, and dashi in bowl.Heat oil in your favorite pot to deep fry, add garlic cloves and heat until garlic is golden brown and aromatic. When ready, coat chicken in flour mixture and fry until done.
Kauai Shrimp and Chorizo Jambalaya
1 T olive oil
1 box frozen Kauai shrimp defrosted, cut off horns and antenna with kitchen scissors
4 Chorizo sausage, sliced
1 T butter
1 medium onion, diced
1 c diced celery
1/2 bag mini bell peppers (from Costco), cored and diced
2 tomatoes, diced
3 garlic cloves, minced or pressed
2 t fresh oregano, diced
2 T tomato paste
6 c chicken broth (1 1/2 carton Good and Gather or Swanson))
3 c rice, wash and drain
3 bay leaves
2 t Hawaiian salt
1 t fresh ground pepper
Green onions, chopped
Cilantro, chopped
Kauai Juice Chili Pepper Sauce of choice /Tabasco
Lemon or lime wedges
Heat oil in Dutch oven over medium heat, add chorizo and sauce for 8-10 minutes until browned. Remove chorizo to a bowl lined with paper towel and set aside. Add butter, onion, celery, and peppers to the same pot and saute for 8-10 minutes until onion is translucent. Add tomatoes, garlic, oregano, and tomato paste and cook until vegetables and herbs are blended well. Add chicken broth and bring to rolling boil. Stir in rice, add sausage, bay leaves, salt, and pepper.
Return to boil, reduce heat to simmer, cover and cook for 20 minutes. Add shrimp and stir well, cover, remove from heat and allow jambalaya to steam, approximately 15 minutes.
Garnish with green onions and cilantro.
Eat with Kauai Juice Chili Pepper Sauce of choice/ Tabasco and a squeeze of lemon or lime to taste.

Pinakbet
One pound sliced pork
One small or half large onion, chopped
Head of garlic or more, chopped
Couple sliced fresh ginger if have
2 tomatoes, chopped
4 bitter melon, cut in half lengthwise then into ~2” pieces (clean out middle with spoon)
1/2 c whiskey
Bitter melon shoots, optional
Eggplant if have
Olive oil
Hawaiian salt
Patis
Agave
Fresh ground pepper
Heat 1-2 T olive oil in Dutch oven or large pot over medium heat, add onions, stir and cook until translucent then add chopped garlic, add two sprinkles of Hawaiian salt and stir until aromatic, add chopped pork and cook until slightly browned.
Add whiskey and stir, add 1-2 cups water and ~1/4 c patis, cover, lower heat and simmer until pork is tender.
If you want it more soupy, combine 1/2-1 can chicken broth
Add chopped tomatoes and cook until softened and broth has a nice color.
Add bitter melon, stir and cover but leave slightly open. Cook until desired doneness, add a drizzle of agave. Add shoots at this point and stir.
Sprinkle with fresh ground pepper.

Absentee ballots have been mailed out, please encourage your family and friends to save one vote for me.
Here is a recipe my family enjoys, keep visiting us for more favorites to come.
Mahalo!
Hamburger with Gravy
One pound ground beef
1-1 1/2 slices of bread
One egg
One small onion, minced
1/2 cup milk
1 t garlic salt
Ground pepper
In bowl, break bread into bits and add milk to soften. Add salt, pepper, onion, and egg.
Mix thoroughly. Crumble hamburger into small pieces and add. Mix lightly, do not over mix. Form into patties and pan fry in heated cast iron or frying pan over medium to medium high heat depending on stove. Flip when small beads of liquid form on top of patty. Cook to desired doneness.
To make gravy, heat one cup of water in pot and dissolve one square of S&B Tasty Hayashi Japanese Gravy Mix, add one can of beef broth. Stir until a little thickened.
Spoon over hamburger (and rice), enjoy!

Our Favorite Marinade
1 c canola oil
3/4 c shoyu
1/4 c lemon or lime juice
1/4 c Lea & Perrins
1/4 c Dijon mustard
4 cloves garlic (pressed or minced)
2 T sugar
Fresh ground black pepper to taste
Combine all ingredients in bowl
Add meat of choice and place in ziploc bag.
We enjoy it with deboned chicken thighs with skin on (save bones in freezer for soup or chicken long rice), flap or flank steak. Best when marinated 6 hours to overnight.
Grill to desired doneness.

Favorite Weekend Hash
One can 25%less sodium Spam
Morning Star Farms Garden Veggie Burger(found in freezer section at Walmart, Target, Safeway, and Times)
3-4 yukon gold or red potatoes, cubed.
One small onion, chopped
1-2 stalks of celery, chopped (if have)
4-6 garlic cloves, chopped
Green onions/cilantro/chives
Olive oil
Garlic salt
Fresh ground pepper
Cube potatoes ~1/2”-3/4”, place in microwave safe bowl and rinse then add ~1/2 cup water and cover.
Microwave for ~ 6 minutes until chopstick is able to pierce, cooked but not mushy. Drain water then drizzle with olive oil and garlic salt to taste.
In the mean time, cut spam into ten or so slices, take seven and cut into squares. Place other three pieces into ziploc and save in freezer for a quick breakfast next work week.
Heat large frying pan to medium. Sauté onion until aromatic and translucent, add garlic and chopped celery.
Take out two veggie patties from freezer and microwave for 1 1/2 minutes (use two other patties for a sandwich and salad topping for another two lunches)
Turn up heat to medium high. Add cubed spam and potatoes, allow to brown then add veggie burgers (break into bite sized pieces with spatula). Cook until desired doneness, garnish with chopped
green onion/cilantro/ chives (whatever you have in frig or garden) and fresh ground pepper.
We enjoy with an over easy or poached egg topped with ketchup/tabasco/shoyu with rice.

Photo Gallery
MaHALO! THAnk you ILWU for your continued Support!
