Tuna Onigiri

One of my husband's favorite snacks in Okinawa was onigiri with tuna inside, that he would get from the convenient store. He hasn't had them since we have been here in Korea; which I am sure they have something similar but he isn't familiar with them here. I decided to try and make them for him. He liked them, which made me very happy! :)

Ingredients:
One small can of tuna
Mayo or Miracle Whip (in our house)
One cup and a half of white sticky rice, still warm
Two large sheets of seaweed
Salt
Rice seasoning (dried vegetables and seaweed) if desired

Directions:

• Make your rice and measure out the rice (sprinkle your seasoning at this point) and divide it in half.
  
• Make your tuna to your desired taste of mayo, salt, and if you want spice you can add cayenne pepper.
• Get a bowl of water and place it at your work station.
• Lay out one sheet of seaweed.
• Get your hand wet so the rice doesn't stick to them. Grab half of the rice in one hand press down so it is a thin layer and make a well in the middle, put half the tuna in this well.
• Start folding the rice over the tuna so you have the tuna in the middle and the rice on the outside.
• Keep wetting your hands as needed.
• Press the ball into a triangle shape by making a triangle with your first fingers and thumbs and shaping it.
• Place your triangle on the sheet of seaweed on the top middle with the tip of the triangle at the top of the seaweed.
• Fold the left corner down towards the right bottom and the right side towards the left bottom.
  
• Pull the bottom up and tuck the sides in on each side.
• Repeat these steps with the remaining rice, tuna, and seaweed.
  

Enjoy!!!

Tonkatsu

My husband and I miss Japan very much. Lucky for us we have friends who live there and they send us things that we miss. We love the curry chain CoCo Curry. If you are ever in Japan you need to try them! They also have a restaurant chain all around the world. Our friends sent us some CoCo Curry instant curry that you can purchase in the restaurant. I paired it with some Tonkatsu (Panko Breaded Pork Cutlet). You can also eat Tonkatsu with a special sauce they make for it which is a Japanese Worcestershire Sauce. We like the Bulldog Brand the best.

Ingredients:

Pork Cutlets (1/4 inch in thickness)
Egg
Flour
Garlic Powder
Onion Power
Salt & Pepper
Panko Bread Crumbs
Vegetable or Canola Oil

Directions:

1. Trip fat off the the pork cutlets and season them on both sides with salt, pepper, onion & garlic powder.
2. Start heating your oil.
3. Put your flour, beaten egg, and panko in separate dishes. Season flour and egg with salt, pepper, garlic & onion powder.
4. With each piece of pork, dip it first in flour (shake off the excess), egg, then panko.
5. Fry each piece until golden brown and place on a paper towel to soak up any excess oil.
6. Top with Tonkatsu sauce or eat with curry.

Enjoy!

Chicken Katsu

Chicken Katsu

You will need:

Boneless chicken breast
Flour
Panko bread crumbs
Eggs
Salt and Pepper
Garlic Powder
Vegetable Oil
Tonkatsu Sauce

* Pound the chicken breast until it is about 1/4 inch in thickness, season with salt and pepper.
* In three different containers put, panko, flour, and eggs. Season the egg with salt and pepper and season the flour with garlic powder, salt, and pepper.
* Pour oil in your pan you will be frying in and set it to medium high.
* While your oil is heating prepare the chicken by dipping each piece
in flour, egg, then finally into the panko bread crumbs.
* When all of your chicken is prepared fry until golden brown. When removing from the oil hold each piece up and let the excess oil drip off then place on a wire rack with a paper towel underneath to catch the oil.
* Once all of your chicken is done cut into strips and drizzle with tonkatsu sauce.
I use the Bulldog brand.
Enjoy.

* If you would like to try something different and make Tonkatsu replace the chicken with pork.