Tonkatsu (Japanese Pork Cutlet) #SundaySupper
Jason and I try to penny pinch whenever we can. He’s a starving grad student and I’m working 2 jobs (which includes blog work because let’s face it - blogging is a full-time job!) to pay off sky high credit card bills and to ultimately save up for a house. That’s when budgeting for groceries becomes incredibly important.
Udon Noodles with Peanut Sauce
Quick, weeknight meals are much needed, like this udon noodles recipe. This is by far the quickest dinner I have put together and guess what. It tastes AH-MAZING. Seriously. The udon noodles are coated in this light peanut sauce along with your serving of veggies including broccoli, spinach, and carrots. (Feel free to play around with this recipe and add other kinds of veggies to your liking, like snow peas and bok choy.) And the sauce was not dry at all (a fear that I have when it comes to peanut butter)! It burst with tons of flavor, from the garlic to the ginger to a little bit of spice from the chili garlic sauce. So yes, it’s quick, easy, healthy, vegetarian-friendly, and delicious. What more could you want for dinner during the middle of the week?
Tonkatsu (Pork Cutlet)
Tonkatsu is another one of my childhood favorites and my mom made it the best. I recreated her recipe, keeping it very simple with flour, eggs, and panko, and it tasted just like it did when I was growing up, wonderfully crisp on the outside with piping hot pieces of pork on the inside drizzled with my favorite tonkatsu sauce, the bulldog brand. It paired very well with the Korean Curry and the boyfriend and I enjoyed our homemade Korean feast.
