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Ingredients:
1 bunch of tender Spinach
Sauce 1:
3 tb sp. rice vinegar
1 tb sp. sugar
1 tb sp. soy sauce
Sauce 2:
1/4 cup dashi
1 tsp. sugar
1 tb sp. soy sauce
1 tb sp. toasted sesame seeds, ground
***To add more flavor, you can add more vegetables and Sometimes I add bacon bits or other seafood.
Step By Step:
1. Wash Spinach, don't break apart the stems.
2. Boil water and add salt for flavor. Add the spinach for about three minutes. Remove to cold water.
3. Straighten and gently squeeze the spinach dry beginning with the stem end.
4. Cut off the stems and cut the spinach into about 1 1/2 inch pieces.
5. Pour sauces over the salad just before serving. Garnish with roasted sesame seeds.
Ingredients:
1 pound of thinly sliced pieces
1/4 Flour
1 egg beaten
1 cup Panko (Very Fine Bread Crumbs)
3 cups of oil
1/2 Tonkatsu Sauce
2. 2 cups of shredded cabbage soaked in water.
***You can use soy sauce instead of tonkatsu sauce
Step By Step:
1. Tenderize the pork pieces.
2. lightly salt the pork and coat it with flour and dip in the beaten egg. Then dip it into the panko and have it cover the pork all the way.
3. Fry in the oil until golden brown. (about 3 min)
4.
cut pork into slices and place on top of the shredded cabbage.
5. Serve with the tonkatsu sauce.
Ingredients:
1 pound of boneless skinless chicken thighs
1 yellow onion
1 small can of bamboo shoots
1/2 cup of green onion
2 cans of chicken broth
5 large eggs
White rice
Vegetable oil
Step by Step:
1. Cut up the chicken thighs into pieces of about 1/2 to and inch and cut up the yellow onion and green onions.
2. Open the can of bamboo shoots and drain the liquid. You can cut the shoots to make them small if you'd like.
3. Heat up a pan and put in some vegetable oil so then the chicken won't stick and add the chicken.
4. After the chicken has been slightly cooked, add the yellow onions.
5. After chicken is fully cooked, add the bamboo shoots and the chicken broth.
6. Beat the 5 eggs and add them to the pan once the broth has come to a boil. Let the egg sit and don't stir for about 3 minutes.
7. Add the green onions and serve over steamed rice.