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The first time I made tonkatsu with udon, it wasn’t real tonkatsu because I cheated by using Shake ‘n Bake.  I remember watching a Japanese cooking game show a few months back which demonstrated how to make tonkatsu, and since I had some time Friday night I decided to make tonkatsu curry rice.

Ingredients:

• cut pork loin
• 1 egg
• bread crumbs
• Japanese curry sauce mix
• white rice

I began by marinating the pork loin with salt and pepper and had it sit while I prepared the white rice.  While waiting for the rice I prepared the pork loin.  I poured oil into a pot, ensuring there was enough so that the pork can submerged, and started to boil it.  I whipped the egg inside a bowl and dipped the pork loin inside so that the entire pork was covered with the egg mix.  Then I placed the pork onto a separate plate and evenly spread the bread crumbs on both surface of the pork.  When the oil was boiling I submerged the pork inside. Once the breadcrumbs looked brown I removed the pork and dried the excess oil with a paper towel.  Once everything was about ready, I microwaved the Japanese curry sauce mix and served it with the tonkatsu and rice.

If you noticed there was only one tonkatsu at the end, but I prepared two pork loin in the beginning.  Well, to be honest the first one didn’t make it… oops!  The challenge was to find the right amount of time the pork should be boiling inside the oil.  If it was too long the breadcrumbs would be burned, and if it was too little the pork inside won’t be done well enough.  It would also have helped if the pork loin wasn’t as thick as the ones I used.  Maybe next time.

I got tired of cooking noodles for dinner so I decided to make something else.  I found some tomato sauce and canned pineapples in the kitchen so I came up with an idea to make Hawaiian fried rice.  I cooked some white rice the night before and putted it in the fridge.

Ingredients:

• chopped cooked ham
• canned chopped pineapple
• tomato sauce
• Parmesan cheese
• 2 eggs
• white rice

I began heating some margarine in the sauce pan and added the chopped cook ham.  Then I added the rice and poured in the 2 whipped eggs.  Once the eggs were evenly mixed in the rice, I added the tomato sauce and finally the pineapples.

Hawaiian Fried Rice

A while back I went to J-Town a Japanese shopping mall to have brunch.  I had something which translated to “Egg Wrap Rice”, and after eating it I wanted try making one myself.  I started by cooking white rice, then mixed with tomato sauce in a frying pan.  When it was done, I poured the egg mixed made from 3 eggs into a different pan to cook a thin pancake shape layer.  When it was about half cooked I added some ground pepper, Parmesan cheese, the tomato sauce rice, and wrapped it together like an omelet.

Egg Wrap Rice

A while back Janet taught me how to cook rice with a pot.  I’m not a big fan of eating white rice, but I thought it would be useful to know.

1. Use 1 cup of water of water for every cup of rice
2. Add the rice and water into the pot
3. Boil on high for 2 minutes with the lid closed
4. Turn to the heat to low and let the pot stand for 20 minutes or until the rice is no longer wet

White Rice

A week ago I wasn’t feeling very hungry, so I decided to make some congee.  I used 1 cup of rice and added 4 cups of water.  Since I’m not very fond of eating plain white congee, I had other ingredients:  chopped celery, sliced fish balls, and fried tofu.  I started off by boiling the rice and water for 2 minutes on high, then I turn the stove to low, added the rest of the ingredients and let the congee boil until it started to get watery.

Congee