Tonkatsu, corn

East meets West and slam! and meets East again and slam! again. 

No. No slamming. It's not like that anymore. That ancient attitude doesn't even make sense anymore. It's more like twirl around and swirl and mix and back and forth and there is no clearly East nor absolute West there is only round. 

Psych. There are clearly different approaches and when they meet, POW! right in the kisser. Corn is a quintessentially American thing. Those miniature corns you get in LaChoy chow mein are alien to Asia, I don't even know where they get those tiny atavistic teosinte throwbacks, nowhere in Asia. American corn spiced up with Indian flavors.

Man, this is good. The corn was sliced off the cob. The ears sat in the refrigerator for days. Not the way to treat corn which I keep hearing begins to deteriorate immediately upon being cut off the stalk, right there in the field the deterioration starts, which makes sense, but still. This corn is delicious. 

Corn

* butter

* cinnamon

* nutmeg

* turmeric

* chile flakes

* sake 

Pork cutlet coated with Panko, deep fried. The cutlets were sliced from a very moist pork roast cooked earlier. It had only to warm up and the bread coating brown. 

The tonkatsu sauce is surprisingly easy with surprisingly western ingredients, mostly catsup.

Tonkatsu sauce

* mostly catsup

* mustard powder I love this stuff. One of my favorite ingredients.

* Worcestershire sauce

* soy sauce

Those are the main ingredients. My catsup has a lot of chile powder in it, and I must say it is very good here. 

I added but most do not not call for

* honey

* nutmeg

Those are extra because I wanted them. See how we do?