I haven't been to Japan yet, but since a Japanese colleague joined the company and brought us mochi and ate it, I must visit Japan because of the Japanese sweets.

ingredients:

Japanese sweet rice (Mochi Rice) or Korean rice (Sticky Rice): 2 cups

Water: 2 cups

Sugar: 1/2 cup

Preparation steps:

Wash the rice with water until the water runs clear, then pour it into a container and cover with water up to the surface of the rice. Cover the container with tissue and leave it in the refrigerator for at least several hours (preferably 6 to 8 hours) to soak the rice.

After the rice is ready, cook it in a steamer for about 30 to 40 minutes until it is completely soft.

Place the cooked rice in a large bowl and add sugar to it. Then, using a wooden or silicone spoon, stir the rice until the sugar is evenly distributed in the rice.

Then make the ingredients into small balls and balls and place them on a cooking sheet or a small tray.

Now pour the mochi into the pot of boiling water and after removing it from the heat, leave them for a few minutes to cool down.

The best way to serve mochi is to decorate it with ingredients such as rice flour, green tea, cocoa butter, sesame seeds, etc.

Tonkatsu - Japanese Pork Cutlet
Categories: Pork, Meat, Japanese, Asian, Ethnic, Main dish
Yield: 4 servings

4 ea Pork chops boneless
Salt & pepper to taste
1/4 c All-purpose flour
1 ea Egg beaten
1/2 c Panko bread crumbs
Peanut oil for frying
Tonkatsu sauce to taste*

*NOTE: Available in Asian markets.

Pre-heat oil to 325 deg-F.
Cut edge of chops in several places.
Sprinkle salt & pepper on chops to taste.
Put flour lightly on chops.
Dip chops in beaten egg.
Dredge chops in panko then pat them well.
Fry chops in oil for a few min.
Turn chops then fry 3-4 mins. more.
Remove chops from pan then place chops on paper towels to drain.
Cut each chop into small pieces.
Serve chops with shredded cabbage & tonkatsu sauce.

ORIGIN: Yoko ####, St. Petersburg-FL, circa 2012