Review: Hawaiian Kine Asian Rub

Hawaiian Kine ProductsThis is Part 2 of my review series on Hawaiian Kine Seasonings and Sauces, which will cover their Asian Rub. Hawaiian Kine is a local Hawaii company based in Waipahu. I paid a visit to their warehouse to pick up these product samples and got to see first hand how they packaged their sauces and seasonings as-advertised: by hand.

During my conversation with the co-owner on the different types of products they offered, he discussed with me several different things I could try with each item. For the Asian Rub, he suggested I try sprinkling a bit into my scrambled eggs before cooking. Since I like scrambled eggs and make tamagoyaki for bentos too, this was a highly attractive quality.

Unfortunately, it turned out to be totally not my thing. The peppercorns in the rub are not very finely ground and while it did give my eggs a bit of kick, crunching into a ball of pepper while eating breakfast eggs was not a pleasant experience for me.

For my next try, I decided to follow instructions on the label and marinate some flap steak with equal parts shoyu and sesame oil. I used Kikkoman for this (1/3 cup) and added 2 tbsp of Asian Rub for what I’m guessing was about 1 1/2 lbs of meat. I let it sit in a bowl for about 20 minutes.

Beef Marinating in Asian Rub

In hindsight, this was a bit too much combined with Kikkoman, as the meat was actually pretty salty. Next time I will probably try 1 tbsp and use Aloha Shoyu instead.

I cooked the meat in my wok and then chopped up some bell peppers. They were the only type of stir fry veggie I had, so I just went with it. The sauce in the meat really started to create a lot of sauce, so I added a bit of cornstarch mixed with water to thicken the sauce up.

Beef & Bell Pepper Stir Fry

It smelled yum and I was happy with the colors, though the ratio of meat to veggie was pretty off. I only cooked it for a little bit, then shut off the heat, as I hate overcooked bell peppers.

Beef & Bell Pepper Stir Fry

As I said, the meat was pretty salty, but I think that was due mostly to the soy sauce I used as I seem to recall being told that the rub didn’t actually have a lot of salt in it. There was a bit too much pepper for my liking, but it made for a very flavorful dish. I’d probably reduce the rub and also the liquids just a bit too. If my family had been open to it, I’d have totally added onions!

Beef & Bell Pepper Stir Fry


  • 1 – 1 1/2 lb flap or flank steak, thinly sliced
  • 1/4 cup soy sauce
  • 1/4 cup sesame oil
  • 1 tbsp oil
  • 1 tbsp Hawaiian Kine Asian Rub
  • 2-3 bell peppers, assorted colors, chopped
  • 1 chopped onion (optional)
  • 1 tbsp cornstarch
  • water


  1. Mix together soy sauce, sesame oil, and rub. Marinate meat for 15-20 minutes.
  2. Heat oil in wok and stir fry the meat until cooked through.
  3. Add chopped bell peppers and onions and mix together.
  4. Mix cornstarch and water and add to mixture, tossing until sauce is thickened.
  5. Serve with rice.

Shop for related items on Amazon:

4 thoughts on “Review: Hawaiian Kine Asian Rub”

  1. That looks pretty tasty! It looks like some diced pineapple thrown in there would be nice too, and the sweetness could offset the saltiness. Is that too weird a suggestion/too reminiscent of Chinese takeout?

  2. Hi Pikko,
    MMM this looks really good. I know when I used the rub (not the asian one) but Original– I noticed that it’s pretty large grounds of peppercorn too. I have to admit, I only used it on steak, I didn’t get creative like you! LOL! But the larger grounds of Haw. salt too makes things a bit saltier side…

  3. LOVED it on the steak. Put a bit of olive oil on before grilling to make the stuff stick to the steak… My friends all loved it and can’t wait for us to hit up the store to bring some back to the mainland.

Leave a Comment

Share This


Join my newsletter and get my free ecourse on dialogue punctuation!