Konnyaku stake
ingredients:
konnyaku 1bag (240g)
soy sauce 1tbsp
sake 1tbsp
mirin 1tbsp
sugar 1/2tbsp
chilli 1 or 1/2tsp
sesami oil 1tbsp
sesami 1tbsp

method:
1. cut the both side of connyaku surface in lattice patteren and then cut it in 2cm/inch cubes.
2. boil some water in a small pan, add the konnyaku and boil it for 2-3min to remove the smell and harshness. Remove the konnyaku from the pan and drain.
3. heat a frying pan with table spoon of sesami oil and add the chilli braking into 2 (or chopped depending on the heat you would like to have. if you are using powder chilli, add after konnyaku) then add the konnyaku. Fry them for a few minutes.
4. Add the soy sauce, sake, mirin and sugar into the pan and cook it untilall most of the sauce are absorbed. Sprinkle the sesami and serve.

Ingredients:

Method:

1.    If you accompany with salad or shredded cabbage, put them in a bowl of cold water.
2.    Cut the edge of pork slices in several places and sprinkle salt and pepper on both side of the pork.
3.    Lightly dust the pork with flour.
4.    Beat the egg well in a medium sized bowl and spread the bread crumbs in a flat container.
5.    Dip the pork into the egg, then place the pork in the bread crumbs and pat it well. Repeat the process one by one.
6.    Heat the oil in the deep fry pan in 180c° and slid the pork in and fry for 3-4 minutes. Turn them over occasionally.
7.    Drain the pork and cut them in 2cm strips.
8.    Place the salad or cabbage on the side of the plate and serve the sliced pork.
Pour Tonkatsu source to taste. If you prefer little spicier, mustard can be accompany with it. Enjoy!
Tonkatsu source can be purchased in Japanese store.