Fried Onion

Corn

Spicy Crunchy Garlic

Garlic Butter

Onion

Topped with Green Onions, Red Onions, Corn

Chicken Katsu

Cheese

Fried Garlic

Sausage

Mushroom

Kimchi

Calpico

Starry

Diet Pepsi

Pepsi

Side of Udon

Veggie On Sizzling Plate

Miso Soup

Combo Deluxe

Rice

Topped with Carrots, Green Beans, Corn, Bean Sprouts, Garlic Butter

Deluxe Angus Ribeye Steak

Fried Tofu with Curry Sauce

Croquette with Curry Sauce

Peel the onions and slice them into thin rings. Aim for uniform thickness to ensure even cooking.

Slice the Onions

In a mixing bowl, combine the all-purpose flour, cornstarch, salt, and black pepper. Gradually add water while whisking until you achieve a smooth batter.

Prepare the Batter

In a deep frying pan or pot, heat the vegetable oil over medium-high heat. Ensure the oil is hot enough for frying (around 350°F or 175°C).

Heat the Oil

Dip the sliced onion rings into the batter, ensuring each ring is well coated. Allow excess batter to drip off.

Coat the Onions

Carefully place the coated onion rings into the hot oil in batches, making sure not to overcrowd the pan. Fry until they turn golden brown and crispy, about 3-5 minutes.

Fry the Onion Rings

Using a slotted spoon, remove the fried onion rings from the oil and place them on a plate lined with paper towels to drain excess oil. Season with additional salt if desired. Serve hot.

Drain and Serve

Onions

All-purpose flour

Cornstarch

Salt

Black pepper

Water

Vegetable oil

Choose four ears of fresh corn that are bright green and tightly wrapped in husks. The kernels should be plump and milky when pierced.

Select Fresh Corn

Peel back the husks and remove the silk from each ear of corn. Rinse the corn under cold water to clean.

Remove the Husk

Fill a large pot with water and bring it to a boil over high heat. Add 1 teaspoon of salt to the water.

Boil the Corn

Once the water is boiling, carefully add the prepared ears of corn to the pot. Cover and cook for about 5-7 minutes, until the corn is tender.

Add Corn to Boiling Water

Using tongs, carefully remove the corn from the pot and let it drain in a colander.

Remove and Drain

While the corn is still warm, slather each ear with butter and sprinkle with salt to taste.

Add Butter and Salt

For added flavor, you may sprinkle with chili powder, drizzle with lime juice, or add grated Parmesan cheese.

Optional Toppings

Fresh corn on the cob

Butter

Chili powder

Lime juice

Grated Parmesan cheese

Peel the garlic cloves and slice them thinly. Set aside in a bowl.

Peel and Slice Garlic

In a large mixing bowl, combine the all-purpose flour, cornstarch, salt, cayenne pepper, and black pepper. Mix well.

Mix Dry Ingredients

Gradually add water to the dry mixture while whisking until a smooth batter forms. The batter should be thick enough to coat the garlic slices.

Add Water

In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat Oil

Dip each slice of garlic into the batter, ensuring they are fully coated.

Coat Garlic

Carefully add the coated garlic slices to the hot oil in batches. Fry until golden brown and crispy, about 2-4 minutes per batch.

Deep Fry Garlic

Once the garlic slices are cooked, remove them from the oil and place them on a paper towel-lined plate to drain excess oil.

Drain Excess Oil

Sprinkle the fried garlic with chopped parsley and serve immediately with lemon wedges on the side.

Garnish and Serve

Garlic cloves

Cayenne pepper

Chopped parsley

Lemon wedges

Peel the garlic cloves and finely mince them using a knife or a garlic press.

Prepare the Garlic

Wash the fresh parsley, remove the leaves from the stems, and chop them finely.

Chop the Parsley

In a medium saucepan over low heat, add the unsalted butter. Allow it to melt slowly to avoid browning.

Melt the Butter

Once the butter is melted, add the minced garlic to the pan. Sauté for about 1-2 minutes, until fragrant but not browned.

Add Garlic

Stir in the salt and black pepper, mixing well to combine all ingredients.

Season the Mixture

Remove the saucepan from heat and stir in the chopped fresh parsley. Mix until evenly distributed.

Finish with Parsley

Transfer the garlic butter to a serving dish or store in a jar. It can be used immediately or refrigerated for later use.

Serve the Garlic Butter

Unsalted Butter

Garlic

Fresh Parsley

Black Pepper

Start by removing the outer skin of the onions. Cut off the root and stem ends.

Peeling the Onion

Slice the onion in half from root to stem. Lay the flat side down and make horizontal and vertical cuts to dice the onion into small pieces.

Chopping the Onion

In a skillet, heat 2 tablespoons of oil over medium heat. Add the diced onion and cook for about 5-7 minutes until they become translucent and fragrant. Stir occasionally to prevent burning.

Sautéing the Onion

Pound the chicken breasts to about 1/2 inch thickness using a meat mallet. This helps them cook evenly.

Prepare the Chicken

In three separate shallow dishes, place flour in the first, beaten eggs in the second, and panko breadcrumbs mixed with salt and pepper in the third.

Set up the Breading Station

Coat each chicken breast first in flour, shaking off excess. Next, dip into the beaten eggs, and finally coat with panko breadcrumbs, pressing gently to adhere.

Bread the Chicken

In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the breaded chicken breasts. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Use a meat thermometer to ensure they reach an internal temperature of 165°F (75°C).

Fry the Chicken

Once cooked, remove the chicken from the skillet and place on a paper towel-lined plate to drain excess oil. Let them rest for a few minutes.

Drain and Rest

While the chicken is resting, chop the green onions and red onions finely. If using frozen corn, thaw it in warm water or microwave for a few seconds.

Prepare the Toppings

Slice the chicken katsu into strips. Arrange on a plate and top with corn, green onions, and red onions. Serve immediately with rice or a dipping sauce if desired.

Serve

Chicken breasts

Eggs

Panko breadcrumbs

Green onions

Red onions

Corn (canned or frozen)

In a large pot, pour 4 cups of milk and slowly heat it over medium heat until it begins to steam but does not boil.

Heat the Milk

Once the milk is steaming, remove it from heat and stir in 1 cup of white vinegar or lemon juice. Let it sit for about 10 minutes to curdle.

Add Vinegar or Lemon Juice

After 10 minutes, line a colander with cheesecloth and pour the curdled mixture into it. Allow it to drain for about 30 minutes.

Strain the Curds

Once drained, transfer the curds to a mixing bowl. Add 2 tablespoons of butter and 1 teaspoon of salt. Mix until well incorporated.

Add 1 teaspoon of dried oregano, 1 teaspoon of garlic powder, and 1 teaspoon of black pepper to the cheese mixture. Stir until evenly distributed.

Incorporate Herbs and Spices

Taste the cheese and adjust the seasoning as needed. Add more salt or spices to your preference.

Taste and Adjust

Milk

White Vinegar or Lemon Juice

Dried Oregano

Garlic Powder

Remove the skins from the garlic cloves. You can do this by crushing them slightly with the side of a knife to loosen the skin.

Peel the Garlic

Slice the peeled garlic cloves thinly using a sharp knife. Aim for even thickness to ensure they cook uniformly.

Slice the Garlic

In a medium-sized skillet, pour in the vegetable oil and heat it over medium heat. Allow the oil to get hot but not smoking.

Once the oil is hot, carefully add the sliced garlic to the skillet. Stir frequently to ensure the garlic cooks evenly and doesn’t burn.

Fry the Garlic

Keep a close eye on the garlic as it fries. It should turn a light golden brown in about 2-4 minutes. Remove from heat as soon as it reaches the desired color.

Monitor the Color

Using a slotted spoon, transfer the fried garlic to a plate lined with paper towels to drain excess oil. While still warm, sprinkle with salt to taste.

Drain and Season

Gather all the ingredients. If using vegetables, chop them into small pieces. If using cheese, shred or cube it accordingly. Measure out the salt and pepper.

Prepare the Ingredients

In a mixing bowl, crack the eggs. Add salt and black pepper. Whisk together until fully combined and slightly frothy.

Beat the Eggs

In a non-stick skillet, melt the butter over medium heat. Ensure the butter coats the bottom of the pan evenly.

Heat the Pan

Once the butter is melted and sizzling, add the chopped vegetables (if using) to the pan and sauté for 2-3 minutes until slightly softened.

Add Optional Ingredients (if using)

Pour the beaten eggs into the skillet. Let them sit for a few seconds until they start to set at the edges.

Cook the Eggs

Using a spatula, gently stir the eggs, pushing them from the edges toward the center. Continue to cook until the eggs are fluffy and fully cooked, about 3-5 minutes.

Scramble the Eggs

If using cheese, sprinkle it over the eggs when they are almost cooked through. Add fresh herbs as well. Stir gently to combine and allow the cheese to melt.

Add Cheese and Herbs (if using)

Remove the skillet from heat. Transfer the scrambled eggs to a plate and serve warm, garnished with additional herbs if desired.

Cheese (cheddar or your choice)

Chopped Fresh Herbs (parsley, chives, etc.)

Vegetables (spinach, peppers, etc.)

In a large bowl, combine the ground pork, salt, black pepper, garlic powder, onion powder, paprika, red pepper flakes, and chopped parsley. Mix thoroughly using your hands or a spatula until well combined.

Mix the Ingredients

Slowly add the ice water to the meat mixture. Continue to mix until the mixture is sticky and well blended. The ice water helps to keep the sausage moist.

Add Ice Water

Cook a small patty of the sausage mixture in a skillet over medium heat to taste for seasoning. Adjust salt and spices as necessary.

Taste Test

Form the sausage mixture into patties or link shapes, depending on your preference.

Shape the Sausage

Ground pork

Garlic powder

Onion powder

Paprika

Red pepper flakes

Fresh parsley, chopped

Ice water

Using a damp cloth, gently clean the fresh mushrooms to remove any dirt. Slice them into even pieces, about 1/4 inch thick.

Clean and Slice the Mushrooms

In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering.

Heat the Olive Oil

Add the chopped garlic to the skillet and sauté for about 1 minute, or until fragrant, being careful not to burn it.

Sauté the Garlic

Add the sliced mushrooms to the skillet, stirring well to coat them in the garlic oil. Cook for about 5-7 minutes, until the mushrooms are tender and have released their moisture.

Cook the Mushrooms

Sprinkle the mushrooms with salt, black pepper, and fresh thyme. Stir to combine and cook for an additional 2-3 minutes.

Season the Mushrooms

Remove the skillet from heat and drizzle 1 tablespoon of lemon juice over the cooked mushrooms. Toss to combine and enhance the flavor.

Add Lemon Juice

Transfer the sautéed mushrooms to a serving dish and enjoy warm as a side or topping for various dishes.