::: TonKaTsu ::

Ingredients:
3 pieces pork loins
5 tbsp flour
2 eggs - beaten
1/2 tbsp dashida (for beef stock)
5 tbsp bread crumbs / panko / tempura crumbs
salt and pepper
vegetable oil for frying
shredded cabbage
Tonkatsu sauce

Directions:
1). Cut off the excess fat from the pork, then pound the pork with meat mallet until it is tender.
2). Sprinkle salt and pepper in both sides of pork
3). Add dashida to the flour and mix it together. Put it aside
4). Put the egg and bread crumb into different bowl as well.
5). First, dredge the flour to the both side of pork and pat off the excess flour. Then, dip into the beaten egg. Repeat this one more time then to the crumb mix. So, flour-egg-flour-egg-crumb
6). Fry the meat into medium heated oil until it becomes golden brown.
7). Dry oil into the net. Then pat the excess oil from the meat using towel pepper.
8). Dip shredded cabbage into cold water then drain until it is not wet. Put the cabbage into a plate.
9). Cut the meat into pieces then serve it on the top of cabbage.
10). Add tonkatsu sauce on top of meat and serve. Serve with white rice while hot.

It's so easy and yummy! We can't stop eating!

Egg Drop Soup

Serving for 3 -4. Cooking time: 10 minutes

Ingredients:
4 cups of chicken broth
2 eggs
2 tbsp corn starch
salt and white pepper as needed
green onion (optional)

Directions:
1). In a saucepan, bring 3 3/4 cups of chicken broth to boil. Put remaining 1/4 cup for later.
2). Then add salt and white pepper as needed.
3). Beat egg and put it aside. Meanwhile, add corn starch to the remaining chicken broth and stir together until blended. Then mix it to the broth.
4). Lower the heat to medium and add the egg. Stir the egg into one direction. 5). Garnish with green onion and serve.