Oyster mushrooms and napa cabbage miso shiru.
The stir fry.
Just stir frying some vegetables in my refrigerator. Flavored with some salt and dashi stock and soy sauce.
Miso soup with oyster mushroom and napa and green onion.
Getting the tonkatsu ready.
Trimming the fat. Light scoring of the pork cutlet and seasoned with salt and white pepper.
Coat with flour.
Dip in egg batter then panko.
Deep fry at 180 until golden brown turning over a couple times during cooking.
I had enough left to make a bento for my next meal.
No comments:
Post a Comment