I had a lot of kabocha sweet potatoes at home, so I made sweet potato fries. Then it suddenly occurred to me—what if I fried them like tonkatsu? I coated them in flour, then in dry breadcrumbs, and fried them, and they turned out incredibly crispy and delicious! They were the perfect example of “crispy on the outside, soft and moist on the inside.” Even the golden-brown color looked just like tonkatsu, don’t you think?
Recommended Posts
Side dishes (Banchan)Mushroom side dish
This dish is called Korean seasoned mushrooms (beoseot muchim). It is a traditional Korean side dish made by lightly seasoning blanched or lightly sautéed mushrooms with sesame oil, soy sauce, and min
Side dishes (Banchan)A Well-Balanced Lunch
A hearty meal with a great balance of meat and vegetable side dishes! Eating a variety of foods is always a good idea, isn’t it? Lately, I’ve been eating less rice and…
Side dishes (Banchan)various side dishes
Today’s menu features Spicy Stir-fried Pork (Jeyuk Bokkeum), Cod Clear Soup (Daegu Jiri-tang), Half Shrimp & Half Meat Soryudonggo, and Spicy Mixed Jjolmyeon. The Daegu Jiri-tang is a clear
Side dishes (Banchan)Korean fried dumplings
I tried Korean fried dumplings, and wow, I was blown away! They’re stuffed with so much meat. Is this what Korean generosity is all about? They really don’t hold back on the…
Side dishes (Banchan)Fish Cake Gimbap
I had a fish cake gimbap. It was packed with fish cake and filled with plenty of cucumber, along with a strip of pickled radish. Even with just three ingredients, the flavors…
Side dishes (Banchan)Today’s office lunch
Today’s office lunch featured Sogogi Muguk (clear beef and radish soup). It looks simple, but the broth is incredibly deep and comforting. Paired with some braised quail eggs (Jangjorim) and sweet&