Hands down, this recipe makes for a better tonkatsu than most, not all, restaurants. Easy, quick, and cheap–this recipe yields crispy and flavorful tonkatsu!
Recipes by SF Food Readers and original recipes posted by San Francisco Food staff!
I thought I’d do a quick post to show you how to cook a mean…
Natto is a fermented soybean of Japanese origin that is wildly popular in Japan and even Hawaii. While most call it an acquired taste, this is one of my favorites, and perfect with a hot bowl of rice. But what was it like combined with pasta? I decided to find out and was truly surprised at how nicely pasta and natto combined together!