Hi Everyone,

The end of this week will mark a full year since lockdown began, and what a year it has been. So much about how we see the world, how we interact with it, has changed. I know for me, the adjustment wasn’t necessarily an easy one, but when I got into a routine, everything just clicked, though I’m aware, that wasn’t the case for everyone. While I do enjoy spending time with my friends, my corgi group, my coworkers, I am naturally a homebody. I enjoy staying home with a good book, binging shows with Frankie after work or playing video games with him, taking Tuggs for walks or playing in the backyard. I just enjoy being home, but I know for others who have spent lockdown alone, secluded, this pandemic has not been an easy ordeal to bear. It all just puts a lot of life into perspective, finding gratitude for the small things in life, giving thanks for all that you have, and finding a good balance between work and life because at the end of the day, your health (physical, mental, and emotional) is all that matters. So when I sign off wishing you are all staying safe and well, I mean it. I don’t know you, or I do, but I mean it.

I hope for those who have read these posts, that you have been able to find some solace in them, or if not the words themselves, then in the recipes you’ve tried! The below is another one of my favorite meals from across the seas. Pork Katsu is surprisingly light, but filling and satisfying. You can deep fry, or shallow fry this, but I prefer deep fry because it cooks faster and more evenly. It’s not too hard to throw together, and even less hard to devour it all! I would suggest making this on a weekend or Friday night, just because there is more prep work involved, and that way there isn’t such pressure to get something on the table.

Hoping all of you reading this are staying safe and well!

— Cooking Maggie

Pork Katsu

Ingredients – Serves 6

• 1 1/2 cup panko breadcrumbs
• 2-3 cups grapeseed or canola oil
• 2 eggs, beaten
• 1 cup flour
• 4 thin slices boneless pork medallions or center-cut pork chops
• Salt & Pepper

Instructions

1. In a large pot or dutch oven, heat up the oil.
2. Season the pork with salt & pepper, then dredge in the flour, egg, and panko.
3. Fry up the pork until golden brown (about 2-3 minutes).
4. Once cooked through, let sit on a paper towel to absorb excess oil. Serve with Tonkatsu sauce & garlic noodles.

Tonkatsu Sauce

Ingredients

• 1/4 cup ketchup
• 2 tbsp Worcestershire sauce
• 1 1/2 tbsp oyster sauce
• 1 tbsp light brown sugar
• 1 tsp soy sauce
• 1/4 tsp garlic powder

Instructions

1. Mix all ingredients together, and refrigerate until ready to use.

Garlic Noodles

Ingredients

• 4 tbsp ginger, minced (I may have mentioned in the past that I cheat and use the pre-made squeezable ginger bottles…I’ll openly admit I’m lazy!)
• 4 garlic cloves, minced
• 1 bunch of scallions, thinly sliced, divided in half
• 1/2 cup grapeseed or canola oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1/2 tsp black pepper
• 1 tsp sesame oil
• 1/2 tsp salt
• 1 or 2 packets of pre-packaged stir-fry noodles or dry ramen noodles (Ka-Me Stir Fry Noodles in the Asian section of your grocery store as an example)
• Toasted sesame seeds for topping

Instructions

1. Combine ginger, garlic, and half of the scallions in a large bowl.
2. Heat the oil in a small saucepan over high heat until shimmery, then pour (CAREFULLY) over the ginger, garlic, and scallion mixture. Let that sit for about 5 minutes, then stir in the remaining scallions, soy sauce, vinegar, pepper, sesame oil, and salt.
3. Cook your noodles according to package OR heat up this sauce in a skillet, add noodles, and gently coat till warm.
4. Serve & top with sesame seeds!