Japanese

Salad Soy Recipe

Kamada Salad Pork Cutlet

Kamada Salad Pork Cutlet

Ingredient: 4 servings
  • 4 Pork Cutlets
  • 3 Tbsp Salad Soy
  • Pinches of Salt & Pepper
  • ½ Pack Water Cress
  • Breading
  • 2 Tbsp Flour
  • 1 or 2 Eggs
  • 1 Cup Panko Bread Crumbs
  • Oil for frying
Preparation
  1. Season pork with salt and pepper. Cut into bite-sized pieces, then soak in salad soy.
  2. After soaking in salad soy, dredge pork in flour, dip in beaten egg, and coat with Panko.
  3. Fry in medium hot oil until golden brown.
  4. Arrange fried pork on a plate and top with water cress.

Seattalian Tofu

Seattalian Tofu

Ingredient: 4 servings
  • 1 block medium tofu, drained
  • 1 tomato
  • 1 celery stalk
  • 4 olives
  • 5 Tbsp olive oil
  • 2 cloves garlic
  • 5 anchovies
  • 2 Tbsp pine nuts
  • 5 Tbsp salad soy
Preparation
  1. Cut tomato into 1cm cubes. Remove string from celery, and chop finely. Place in a bowl.
  2. Mix well with Salad Soy, then refrigerate.
  3. Chop garlic and anchovies.
  4. Sautee garlic and anchovies with pine nuts to release their flavor. Cook until pine nuts turn golden.
  5. On a plate cover tofu with tomato and celery, then add (4) mixture.
  6. Finally garnish with sliced olives, and add a splash of Salad Soy.