Type what you have

Ingredients

• ✓ egg
• mayonnaise
• black pepper
• paprika
• green olive

Instructions

1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool under cold running water, peel, and chop.
2. 2 Combine eggs, mayonnaise, black pepper, and paprika in a bowl; mash with a potato masher or fork until smooth. Gently stir in olives. Refrigerate until ready to serve.

By OLIVIES

Ingredients

• ✓ egg
• mayonnaise
• green onion
• yellow mustard
• paprika
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes.
3. 3 Remove eggs from hot water; cool, peel, and chop.
4. 4 Place chopped eggs in a bowl; stir in mayonnaise, green onion, and mustard. Season with paprika, salt, and pepper.
5. 5 Stir and serve on your favorite bread, crackers, or salad greens.

By wifeyluvs2cook

Ingredients

• ✓ egg
• avocado
• red onion
• mayonnaise
• sweet pickle
• yellow mustard
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Mash hard-boiled eggs lightly in a bowl with a fork.
3. 3 Add avocado, red onion, mayonnaise, pickles, and mustard. Gently mash together until just blended; season to taste with salt and black pepper.
4. 4 Store in the refrigerator until ready to serve.

By ANGELAANDJAKERS

Ingredients

• ✓ egg
• sweet pea
• cheddar cheese
• mayonnaise
• onion
• salt
• black pepper

Instructions

1. 1 Mix sweet peas, hard-cooked eggs, Cheddar cheese cubes, mayonnaise, and onion together in a bowl until ingredients are coated in mayonnaise; season with salt and pepper.
2. 2 Enjoy!

By JessyTastic

Ingredients

• ✓ egg
• potato
• mayonnaise
• salt
• yellow mustard
• black pepper
• green onion

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes. Drain and cool potatoes, then peel and dice. Transfer to a bowl, cover, and refrigerate 8 hours to overnight.
2. 2 While the potatoes are cooking, place eggs into a saucepan and cover with water. Bring to a boil, then remove from the heat and let eggs stand in hot water for 15 minutes. Remove eggs from the hot water and cool under cold running water. Peel and chop eggs. Transfer to a bowl, cover, and refrigerate 8 hours to overnight, at the same time as the potatoes.
3. 3 Combine potatoes, eggs, and green onions in a large mixing bowl or roasting pan. Add mayonnaise, salt, mustard, and pepper and gently toss to combine. Refrigerate until ready to serve.

By Allrecipes Cook

Ingredients

• ✓ egg
• sourdough bread
• imitation crabmeat
• celery
• onion
• mayonnaise
• sour cream
• salt
• pepper

Instructions

1. 1 Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. 2 Trim crust from bread and dice into cubes. Discard crusts or reserve for another use.
3. 3 Combine bread cubes, eggs, imitation crab meat, celery, onion, mayonnaise, sour cream, salt, and pepper in a large bowl; mix well and refrigerate until ready to serve.

By Audrie

Ingredients

• ✓ egg
• bacon
• iceberg lettuce
• chicken
• tomato
• blue cheese
• green onion
• avocado
• ranch salad dressing

Instructions

1. 1 Place eggs in a saucepan and cover completely with cold water; bring to a boil, then cover and remove from heat. Let eggs sit for 10 to 12 minutes, then cool, peel and chop.
2. 2 While the eggs are cooking, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown, 7 to 10 minutes. Drain, crumble, and set aside.
3. 3 Divide shredded lettuce among individual plates. Arrange rows of bacon, eggs, chicken, tomatoes, blue cheese, green onions, and avocado on top.
4. 4 Drizzle with dressing and enjoy!

By Barrett

Ingredients

• ✓ egg
• potato
• mayonnaise
• red onion
• barbecue sauce
• garlic powder
• salt
• black pepper
• paprika

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, 15 to 20 minutes.
2. 2 Drain potatoes. Transfer to baking sheets; spread in a single layer. Refrigerate until cold, about 2 hours.
3. 3 Place cooled potatoes in a large bowl with eggs, mayonnaise, onion, barbecue sauce, and garlic powder; season with salt and pepper. Mix until well combined. Sprinkle with paprika.

By Verna

Ingredients

• ✓ egg
• potato
• mayonnaise
• celery
• sweet relish
• garlic
• mustard
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.
3. 3 At the same time, place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
4. 4 Combine cooked and chopped potatoes and eggs with mayonnaise, celery, relish, garlic, mustard, salt, and pepper in a large bowl.
5. 5 Gently mix together and serve warm.

By Allrecipes Member

Ingredients

• ✓ egg
• potato
• celery
• onion
• sweet pickle relish
• mayonnaise
• mustard
• garlic salt
• celery salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes.
3. 3 Drain, cool, peel, and chop potatoes.
4. 4 While potatoes cook, place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.
5. 5 Remove eggs from hot water; cool, peel, and chop into chunks.
6. 6 Combine potatoes, eggs, celery, onion, relish, mayonnaise, mustard, garlic salt, celery salt, and pepper in a large bowl. Mix together until well combined.
7. 7 Chill potato salad in the refrigerator before serving for best flavor results. Enjoy!

By jewellkay

Ingredients

• ✓ egg
• rotisserie chicken
• onion
• pickle relish
• mustard
• paprika
• red pepper flakes
• mayonnaise
• salt
• black pepper

Instructions

1. 1 Combine chicken, onion, eggs, pickle relish, mustard, paprika, and red pepper flakes in a bowl; stir in mayonnaise by spoonfuls until mixture holds together but isn't too moist. Season with salt and pepper.

By Idess

Ingredients

• ✓ egg
• red potato
• mayonnaise
• pickle
• red onion
• celery
• mustard
• apple cider vinegar
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Return potatoes to the empty pot to dry and cool.
3. 3 Stir mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, and cider vinegar together in a large bowl; season to taste with salt and pepper.
4. 4 Fold in cooled potatoes until well combined.
5. 5 For best results, store potato salad in the refrigerator until chilled or overnight before serving to allow the flavors to meld.
6. 6 Enjoy!

By MRANDAL

Ingredients

• ✓ egg
• sirloin steak
• vegetable oil
• salt
• black pepper
• cooking spray
• french-fried potato
• romaine lettuce
• cucumber
• crouton
• mozzarella cheese

Instructions

1. 1 Rub sirloin steaks with vegetable oil and season with salt and pepper. Let the steaks warm at room temperature for 30 minutes.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
4. 4 Spread French fries onto the prepared baking sheet.
5. 5 Bake French fries in the preheated oven until slightly browned, about 15 minutes.
6. 6 While the fries bake, cook steaks on preheated grill until beginning to firm and are hot and slightly pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove steaks to a cutting board.
7. 7 Mix romaine lettuce, cucumber, and egg together in a salad bowl. Pile French fries atop the salad mixture.
8. 8 Cut steaks into bite-size pieces and arrange atop the French fries. Sprinkle croutons and mozzarella cheese over the entire salad.

By foodpassion

Ingredients

• ✓ egg
• water
• potato
• celery
• mayonnaise
• green onion
• mustard
• dill pickle relish
• paprika
• salt
• black pepper

Instructions

1. 1 Pour water into the pot of a multi-functional pressure cooker (such as an Instant Pot) and place a steamer basket inside. Place potatoes in the steamer basket. Arrange eggs on top of the potatoes.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use tongs to transfer eggs to an ice bath and let cool for 10 minutes.
4. 4 Meanwhile, combine celery, mayonnaise, green onion, mustard, relish, and paprika in a large bowl. Stir until evenly combined.
5. 5 Peel and chop the eggs. Stir eggs and potatoes into the dressing. Season with salt and pepper. Cover and refrigerate for 1 hour before serving.

By Soup Loving Nicole

Ingredients

• ✓ egg
• red potato
• sour cream
• mayonnaise
• onion
• celery
• apple cider vinegar
• dijon mustard
• celery salt
• salt
• black pepper
• dill weed

Instructions

1. 1 Place potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, let cool, and cut potatoes into chunks. Set aside.
2. 2 Stir sour cream, mayonnaise, onion, celery, vinegar, mustard, celery salt, and salt and pepper together in a bowl until well combined.
3. 3 Place potatoes and eggs in a large salad bowl; sprinkle with dried dill. Pour dressing over potatoes and eggs; mix lightly.
4. 4 Cover and refrigerate the salad for at least 30 minutes. Serve cold.

By NE1canCook

Ingredients

• ✓ egg
• russet potato
• kosher salt
• water
• celery
• onion
• parsley
• chive
• paprika
• mayonnaise
• apple cider vinegar
• dijon mustard
• kosher salt
• black pepper
• cayenne pepper

Instructions

1. 1 Place potatoes in a pot with ¼ cup salt; cover with cold water. Bring to a boil over high heat, reduce heat to medium-low, and simmer until tender, about 40 minutes (depending on potato size). Transfer potatoes to a plate; cool to room temperature, about 30 minutes.
2. 2 Peel and discard potato skins; cut into larger-than-bite-sized pieces, they will break down slightly when tossed with dressing. Transfer potatoes to a large bowl; fold in eggs, celery, onion, and parsley. Set aside.
3. 3 Whisk mayonnaise, vinegar, mustard, 1 teaspoon salt, black pepper, and cayenne pepper together in a bowl; fold into potato mixture until well combined. Cover the bowl with plastic wrap; refrigerate until chilled, 2 to 3 hours.
4. 4 Taste for seasonings and texture; add salt and mayonnaise as desired. Garnish with chives and paprika before serving.

By John Mitzewich

Ingredients

• ✓ egg
• lime
• peanut
• cilantro
• green onion
• bean sprout
• flaxseed oil
• lettuce
• chili powder
• paprika
• garlic
• peanut oil
• tamarind concentrate
• fish sauce
• soy sauce
• lime
• water
• white sugar
• rice noodle

Instructions

1. 1 Place noodles in a large bowl with enough hot water to cover; soak noodles until soft, about 10 minutes. Strain.
2. 2 Combine sugar, water, lime juice, soy sauce, fish sauce, and tamarind in a large saucepan over medium heat. Simmer gently, stirring occasionally, until sauce is slightly thickened, 3 to 5 minutes.
3. 3 Heat peanut oil in a large skillet over medium heat. Add garlic; stir just until fragrant, 30 to 60 seconds. Add eggs; cook and stir until almost set, 2 to 3 minutes. Add noodles to egg mixture; stir in 1/2 of soy-tamarind sauce mixture. Continue to cook and stir noodle mixture until hot, adding additional sauce as desired, 2 to 3 minutes more. Sprinkle paprika and chili powder over noodles.
4. 4 Layer lettuce on a serving dish or in individual bowls; drizzle with flaxseed oil. Place noodle mixture on lettuce; garnish with bean sprouts, green onion, cilantro, and peanuts. Serve with lime wedges.

By Carrie Medina

Ingredients

• ✓ egg
• water
• soy sauce
• sugar

Instructions

1. 1 Mix eggs, water, soy sauce, and sugar in a bowl with a fork until combined.
2. 2 Heat a skillet over medium heat. Pour egg mixture into skillet and stir with a fork. Cook until omelet begins to set and liquid is no longer visible, 3 to 5 minutes. Fold in half twice.

By cOoKiEcRaZy

Ingredients

• ✓ egg
• white chocolate
• cream cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9-inch springform pan with parchment paper.
2. 2 Place white chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove and allow to cool slightly. Mix in cream cheese and egg yolks until well combined.
3. 3 Beat egg whites in a large glass, metal, or ceramic bowl with an electric mixer until stiff peaks form. Fold in cooled white chocolate mixture. Pour into the prepared springform pan.
4. 4 Bake in the preheated oven for 15 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and bake for 15 minutes. Turn the oven off, leaving cheesecake inside for 15 more minutes.
5. 5 Remove cheesecake from the oven and allow to cool completely at room temperature, about 1 hour. Chill before serving, about 3 hours.

By anna77

Ingredients

• ✓ egg
• dashi stock
• sugar
• mirin
• soy sauce
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Beat eggs thoroughly in a bowl; whisk in dashi stock, sugar, mirin, and soy sauce until sugar has dissolved. Lightly grease a tamago pan or a small nonstick skillet and heat over medium heat.
3. 3 Pour a thin layer of egg mixture into the hot pan and swirl to coat the pan. Cook until egg layer is firm on the bottom but still slightly liquid on top, about 1 minute.
4. 4 Then lift up one edge using a spatula and roll up the egg layer.
5. 5 Push omelet roll to one side of the skillet. Oil the skillet again and pour in another thin layer of egg, lifting the first omelet roll up slightly to allow the egg to flow underneath.
6. 6 Roll up the first omelet in the new layer of egg and push omelet to the edge of the skillet as before.
7. 7 Repeat the process with the remaining egg mixture, oiling the pan each time if needed.
8. 8 Remove rolled omelet to a serving platter and cut into 6 equal pieces to serve.

By Pokerman11

Ingredients

• ✓ egg
• dashi stock
• sugar
• mirin
• soy sauce
• vegetable oil

Instructions

1. 1 Whisk eggs, dashi stock, sugar, mirin, and soy sauce together in a bowl.
2. 2 Heat ⅓ oil in a large nonstick skillet over medium-high heat. Add about ⅓ egg mixture; quickly swirl the pan to evenly cover the bottom. Start rolling up omelette from one side to the other as soon as it is set.
3. 3 Keep roll to one side; add ⅓ more oil to the skillet and ⅓ more egg. Swirl the pan, ensuring entire bottom is covered, including around and underneath first roll; cook until set. Roll up omelette starting from side with first roll, and including first roll, so you end up with one roll.
4. 4 Repeat process with remaining ⅓ each oil and egg and so you end up with one roll; transfer to a bamboo rolling mat. Roll up omelette tightly; cool about 3 minutes.
5. 5 Unwrap omelette; slice into 6 pieces. Serve warm or cold.

By ChefJackie

Ingredients

• ✓ egg
• matcha green tea powder
• milk
• heavy cream
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk matcha powder in a bowl to remove any lumps. Add a splash of milk and whisk until matcha powder is completely dissolved. Gradually whisk in remaining milk.
3. 3 Transfer matcha mixture to a pot. Add cream and cook over medium-low heat, stirring occasionally, until heated through, about 5 minutes.
4. 4 Whisk sugar and eggs together in a bowl. Pour 1/2 cup hot matcha mixture into egg mixture, whisking quickly until thoroughly combined. Repeat with remaining matcha mixture. Pour mixture back into the pot.
5. 5 Cook and stir matcha mixture over medium-low heat until heated through, about 3 minutes. Remove from the heat and cool to room temperature, about 20 minutes. Refrigerate until chilled, at least 2 hours.
6. 6 Pour chilled matcha mixture into an ice cream maker and freeze according to the manufacturer's instructions, about 20 minutes.
7. 7 Serve or transfer to an airtight container and freeze until desired consistency is reached.

By Jennifer

Ingredients

• ✓ egg
• milk
• bread flour
• milk
• salt
• bread flour
• instant yeast
• sugar
• butter

Instructions

1. 1 Make the tangzhong by heating up milk in a small pot. Stir in bread flour until a thick paste forms. Pour paste into a medium bowl. Add 1/2 cup milk and beaten egg; mix well.
2. 2 Place flour and yeast in a large mixing bowl. Mix with a spatula or by hand. Pour in tangzhong mixture. Stir well with a spatula until no dry spots remain. Gather dough in the middle of the bowl. Cover with a damp towel. Let rest for 20 minutes.
3. 3 Add salt to the dough and knead until incorporated. Repeat with sugar, 1 tablespoon at a time. Knead until dough is smooth, about 10 minutes. Add butter; keep kneading until evenly incorporated and dough is smooth.
4. 4 Form dough into a ball and place into a well oiled bowl. Turn dough to grease on all sides. Let proof at room temperature until doubled, about 1 hour.
5. 5 Turn dough out onto a clean work surface and deflate it. Press gently into a rectangle; roll up into a cylinder and transfer to a loaf pan. Let loaf proof until doubled, about 1 hour.
6. 6 Preheat the oven to 375 degrees F (190 degrees C).
7. 7 Place loaf pan on the middle rack of the preheated oven and reduce oven temperature to 350 degrees F (175 degrees C). Bake until golden brown, 30 to 35 minutes. Cool for 5 minutes before inverting onto a cooling rack. Cool completely before slicing.

By Carolyn R Boin

Ingredients

• ✓ egg
• all-purpose flour
• white sugar
• matcha green tea powder
• baking powder
• salt
• milk
• butter
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
2. 2 Whisk flour, sugar, matcha, baking powder, and salt together in a mixing bowl; set aside. Whisk together milk, melted butter, and egg in another bowl. Stir the milk mixture into the flour mixture until just moistened. Stir in walnuts. Divide the batter among the prepared muffin cups.
3. 3 Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the muffin tin for 5 minutes, then remove to cool on a wire rack.

By SharBaker

Ingredients

• ✓ egg
• chicken stock
• fish stock
• sake
• soy sauce
• chicken breast
• shiitake mushroom
• parsley

Instructions

1. 1 In a medium bowl, whisk eggs gently while slowly pouring in the chicken stock, sake, and soy sauce. Divide the mushroom and chicken evenly between two small tea cups. Pour the egg mixture into each cup until filled.
2. 2 Bring about 1 inch of water to a boil in a steamer or saucepan. Reduce heat to a simmer, and place cups into the steamer. Cover, and steam for 12 minutes, or until egg is firm but soft and silky like tofu. Garnish each cup with a sprig of parsley, and serve.

By ConnieL1M

Ingredients

• ✓ egg
• white sugar
• grapeseed oil
• honey
• milk
• all-purpose flour
• green tea powder

Instructions

1. 1 Preheat oven to 320 degrees F (160 degrees C). Grease a small loaf pan.
2. 2 Beat sugar and egg whites together in a bowl using an electric mixer until stiff peaks form. Add egg yolk and mix well. Stir grapeseed oil, honey, and milk into egg mixture.
3. 3 Sift flour and green tea powder 2 times into a bowl; mix into egg mixture. Pour batter into prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.

By yznl

Ingredients

• ✓ egg
• ground pork
• water
• chicken bouillon
• water chestnut
• nori
• salt
• green onion
• sesame oil

Instructions

1. 1 Cook ground pork in a large saucepan over medium-high heat until browned. Drain off excess fat and add water. Bring to a boil, then reduce heat to medium, and simmer uncovered for 15 minutes.
2. 2 Stir in bouillon cube to dissolve. Add water chestnuts and nori. Stir in egg and season with salt. Remove from heat and mix in green onions and sesame oil. Serve immediately.

By ROSEYCAT

Ingredients

• ✓ egg
• milk
• garlic
• salt
• pepper
• panko crumb
• pork chop
• vegetable oil

Instructions

1. 1 Combine eggs, milk, garlic, salt, and pepper in a medium bowl until well mixed. Place panko crumbs in a shallow bowl.
2. 2 Dip 1 pork chop in egg mixture, then press into panko crumbs to coat evenly. Dip in egg mixture again and coat with another layer of panko crumbs. Lay coated pork chop on a plate and repeat with remaining chops. If you have time, let coated chops sit for about 10 minutes so the coating will set well.
3. 3 Heat oil in a large heavy skillet over medium-high heat.
4. 4 Fry pork chops in hot oil until golden brown, about 5 minutes per side.

By SHIN98

Ingredients

• ✓ egg
• all-purpose flour
• white sugar
• baking powder
• baking soda
• buttermilk
• butter
• vanilla extract

Instructions

1. 1 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.
2. 2 Butter enough 3 1/2-inch ring molds to fill your frying pan. Place molds in the pan over low heat. Cover.
3. 3 Mix flour, sugar, baking powder, and baking soda in a bowl.
4. 4 Combine buttermilk, egg yolks, butter, and vanilla extract in a separate bowl. Add the flour mixture and stir until batter is fairly smooth.
5. 5 Fold egg whites into the batter until combined. Small bits of egg whites still showing is ok.
6. 6 Pour about 1/2 cup of batter into each mold and cover the pan. Cook until bubbles start forming at the top, about 5 minutes. Flip pancakes in their molds and cook until set, 3 to 4 minutes more.

By Kelsey Kirk

Ingredients

• ✓ egg
• avocado oil
• salt
• panko bread crumb
• pork sirloin chop
• avocado oil cooking spray
• rice
• savoy cabbage
• tonkatsu sauce

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
2. 2 Stir together eggs, avocado oil, and salt in a small bowl. Place panko crumbs on a separate plate.
3. 3 Set a length of parchment or waxed paper about 15 inches long on a platter or cutting board.
4. 4 Dip each pork chop into the egg mixture, allowing excess to drip back into the bowl, then turn chops in panko crumbs. Cover the top of the chop with crumbs and press down to encourage them to stick. Place coated chops on the prepared parchment or waxed paper. Repeat until all chops are coated with panko crumbs on both sides.
5. 5 Spray both sides of each pork chop with cooking spray and place 2 or 3 chops into the air fryer basket, depending on the size of the basket.
6. 6 Air fry for 6 minutes. Flip and cook until golden brown and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 5 minutes more. Transfer chops to a plate and keep warm. Repeat with remaining chops.
7. 7 Serve chops with rice, shredded Savoy cabbage, and tonkatsu sauce.

By Bibi