It’s easy to immerse oneself in Cafe World. Today, I reached Level 15 which means I can already whip up Tony’s Classic Pizza to add to the usual menu repertoire. These include bacon cheeseburger (the most basic), Super Chunky Fruit Salad, French Onion Soup, Triple Berry Cheesecake, Spitfire Roasted Chicken, Home-style pot roast, tikka masala kabobs (or kebabs), jumbo shrimp cocktail, & spaghetti and meatballs.
My online kitchen is ever-busy! Good thing there’s the husband on vacation (gulp) to keep watch over what’s simmering in my stoves. What I like about Cafe World is that I also have the option of preparing dishes that will be ready when I come back from the office. One example is the cheesecake which takes all of 12 hours, or the roast chicken – ready in one day!
I noticed that some of my friends are now in Level 23. Do they still sleep? LOL. I’ve also read about a software you can download for Cafe World cheats to make life easier, such as acquiring more stoves. However, am not keen to take this, as I prefer to do things the honest, old-fashioned way.
As I said, it’s easy to immerse oneself in Cafe World but the husband will surely complain if we do nothing all day but watch what’s cooking in our online kitchen (he’s now engrossed in the game too) 😀 So yes, the highlight of my week has been my new-found proficiency at cooking this lovely tonkatsu dish. Deep-fried pork cutlet with its own home-made sauce, and topped with savory egg. Yummy.
Call it beginner’s luck. Whenever we eat in good Japanese fastfood restos, I’ve always admired how the pork came out so tender, yet crunchy from the panko (or Japanese breading). It happens to be the hubby’s favorite too. He gave me a few katsu recipes when we were not yet married and it seems he’s remembered it because he’s nudged me several times “where’s my tonkatsu?,” while trussing the chicken in Cafe World.
Okay, this wasn’t such a difficult dish as I thought.
1. As always, the key is in getting good quality meat. I got a set of boneless porkchops from Monterey.
2. What if you fry the pork chop and it turned out chewy and tough? Disaster, right? A tenderizer will come in handy. Pound the meat a little. Also don’t forget to puncture the sides so that it will not curl up when fried.
3. Sprinkle pork with ground black pepper, then dip it in the following, by sequence: all-purpose flour, beaten egg, and the Japanese breadcrumbs last.
4. Deep-fry in healthy oil (like canola), but be careful not to make it too brown. Cut into slices while hot.
5. Next prepare the sauce. Remember that you are making a sauce, and not soup, so don’t make this too watery.Mix equal parts of Japanese cooking sake, mirin, soy sauce and dashi (soup stock). Add a little bit of sugar.
6. Simultaneously, slice white onions and saute in oil until it becomes transparent.
7. Add chopped tonkatsu to onion-sauce mix and simmer for a couple of minutes. Next, pour in two or three well-beaten eggs and cover the pan. Scrambled eggs shouldn’t be completely cooked. Half-cooked is fine.
8. Serve on a bowl of steamed rice. Top pork cutlet with sliced leeks or dried seaweed (nori).
Making and eating this was truly satisfying after a full day of slaving it over in Cafe World. I guess a good real-life serving of oyakodon (chicken and egg rice bowl) is up next, or maybe it’s time to go back to my Korean cooking series.