Amongst all my other interests, one thing that I love to do is cook various things. Tasty food tends to make people happy, so I figured I should start a thread on all the wonderful tasting things I like to make. I'd also be interested to see what sorts of other thigns everyone enjoys. So feel free to post your favourite recipies here, and if you have them, pictures. Try to make instructions, esepecially for more difficult recipies, as detailed as possible. Also, please give a difficulty rating (1-5 *'s with 1 being the easiest) so that anyone interested in trying them might be warned. I'll start with something I made tonight.[hr][image=http://s94958815.onlinehome.us/hosting/lun-tonkatsu.jpg] Name: Tonkatsu Region: Japanese History: This dish was originally invented in Japan in the 1930's and has since become a cultural favourite with entire resturaunts devoted to it. Premade tonkatsu can be found in grocery stores in Japan for as little as a few US dollars. However, at the more expensive resturaunts, a single dish of tonkatsu can cost nearly $50 US. As a variation, tonkatsu is sometimes served on bread as a sandwitch, or with cheese, shiso (an asian leaf of the mint family), or other ingredients sandwitched between the meat. The name translated means "pork cutlet" (ton = pig, katsu = mispronuncition of cutlet). Difficlty: ** Cooking time: 45 minutes Ingredients: -4-8 Pork cutlets sliced thin (ie, <1/2". Thicker is ok, but you should cut it yourself) -~1/4 cup Flour -1 Egg (beaten) -1 1/2 cups of Panko (japanese style bread crumbs available in most asian markets). If you can't find this, generic bread crumbs will work, but the crust will not be as flaky. A mixture of bread crumbs and rice crispies is also possible. -Vegetable oil Instructions: 1. If pork is not already sliced thin enough, cut into cutlets <1/2". 2. In three seperate, shallow dishes, place flour, egg, and Panko 3. In a pan, heat oil. The oil will be hot enough when a small drop of egg mixed with Panko instantly rises to the surface (you'll be getting chunks of this in the next step so don't worry about trying to make some for testing purposes). 4. Dredge pork cutlet in flour. Then coat with beaten egg. Finally cover in Panko (this is where you will get the chunks of egg/Panko. It will stick to your fingers as you're covering the pork). 5. Using chopsticks, carefully place covered pork cutlet into hot oil. DO NOT DROP. Doing so may cause hot oil to splash, burning you severely, or going onto the burner, causing a fire. 6. When the Panko becomes a golden brown, remove the cutlet from the oil, setting aside on a covered plate to keep warm. 7. Repeat for remaining cutlets. 8. Slice finished tonkatsu into 1 inch strips. Notes: Tonkatsu is generally served with shredded cabbage (uncooked). For a dipping sauce, a sauce aptly named "Tonkatsu sauce" is generally used. It is similar to Worcestershire sauce and can be found in most asian markets (Bull-Dog is the most common brand available in the US). A more advanced recipie using this as a base is known as "katsudon" which has the tonkatsu in a dashi broth (made from kelp, dried fish flakes [bonito], or dried sardines depending on taste), along with onion and egg, all of which is served over rice or udon (thick wheat) noodles. Often it is also garnished with green onion.