Japanese+recipes

Vegetarian Sushi ingredients list:
4 shoots of nori sea vegetable. 2 cups of cooked short-grain rice. 1 cup of cucumber strips. 1 cup of cooked sweet potatoes. ½ cup of rice vinegar. 2 tablespoons of sesame oil. 2 tablespoons of toasted sesame seeds.

Instructions for Vegetarian Sushi:
In a suitably sized mixing bowl, combine the rice vinegar with the sesame oil. Add the cucumber strips, stirring gently, and allow to marinate for about 4 hours. Remove from the marinade and drain. With a blender, whip the sweet potatoes until they are smooth and creamy. Lay a piece of plastic wrap on a flat surface. Place half a cup of rice on the plastic wrap and press to the size of a sheet of non. Place a sheet of non on top of rice, and then spread ¼ cup of blended sweet potatoes on non and sprinkle with sesame seeds. Place ¼ cup cucumber strips in the middle. Roll up from the outside and dampen the edge to seal (the rice will be on the outside of the roll). Allow to chill for at least 3 hours before slicing. Slice with a damp knife into half-inch thick slices. Serve cold (Chance Ferris, April 10th Sensai)

__**Tonkatsu**__

4 servings
 * 4 slices pork loin or tenderloin, about 1/2 inch (1.5 cm) thick and 4-6 ounces (115-180g)
 * freshly ground black pepper
 * salt
 * flour
 * 2 eggs, lightly beaten
 * 2 cups fresh or dried bread crumbs
 * oil for deep-frying
 * shredded cabbage
 * lemon wedges (optional)
 * commercially prepared tonkatsu sauce, or a combination of the following mixed to taste:
 * Worcestershire sauce
 * dark soy sauce
 * prepared mustard
 * sake

To prepare: In a few places slash the fat rimming one side of the loin cutlet to keep meat from curling when deep-fried. Salt lightly then grind fresh pepper over both sides. Dredge lightly in flour. Dip into beaten egg and then press into breadcrumbs. To deep-fry: Bring about 3 inches (8 cm) of oil to about 350° F/175° C in a heavy-bottomed pot or deep-fryer. Lay 1 or 2 cutlets in the hot oil. Deep-fry till golden brown, about 5 to 7 minutes, turning them in the oil once or twice. Skim the oil periodically. Briefly drain cutlets on absorbent paper. Cut pork crosswise at 3/4-inch (2cm) intervals into bite-sized slices that are easy to manage with chopsticks. If you plan on eating tonkatsu with knife and fork, do not bother to cut it at this point. To serve: Against a generous half-plateful of shredded cabbage, arrange cutlet slices as if cutlet was whole. Garnish with a wedge of lemon, if desired. The sauce may be poured from a small ewer into a small bowl to be used as a dip, or it may be poured over the cutlet and cabbage. (Eric Lieberman, Lafleur, 2010)