The first Japanese dish I learned to eat was tempura. In the 80s, when Japanese cuisine wasn’t as prevalent in Manila as it is now, tempura was probably the definitive Japanese dish. It was the only thing I’d order as a gradeschooler. So it’s understandable that trying a new dish out, Tonkatsu, was an exciting concept.

Now, years later, I know that Tonkatsu is just a Japanese version of porkchops, everything’s demystified. Still, that doesn’t lessen the tonkatsu love. I mean, you guys have probably noticed how often I do tonkatsu bentos—love definitely. So to fellow tonkatsu lovers, here’s a quick, step-by-step guide to demystifying this ubiquitous Japanese staple.

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Having friends over? Want to cook something impressive looking but in reality is so easy to prepare? I’ll share a secret—if you can get past the intimidating Japanese Kanji on the box, Japanese-style curry is darned easy to cook!

Curry is another foreign dish that has been adopted and reinvented by the Japanese. Originally from India, Japanese Curry, Kari, as it’s more commonly referred to, is thicker, milder and slightly sweeter than the original Indian variant. Served with a side of rice, Kari Raisu is satisfying and very filling—it’s heartwarming food that hits the mark perfectly.

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I’ve never tried cooking pinakbet (a medley of vegetables cooked in fish paste) or chop seuy. My mom cooks a mean tortang talong (eggplant omelette), so I never learned. And I don’t think I even want to try cooking ampalaya (bitter melon). So where did that leave me for Lasang Pinoy 18?

One of my favorite veggie appetizers is Gyu Asupara Maki, otherwise known as Beef and Asparagus Rolls. I love it for the sweet and salty flavor of the tender beef, imbued with just a subtle hint of smokiness, wrapped over crisp and cooked-just-right asparagus spears. While it’s Japanese in origin, I think, other than the mirin, the ingredients are ordinary enough to fit any cuisine. And with the flavor it packs, it’s sure to appeal to Pinoy tastebuds.

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I love korokke. I’m a big potato fan so it’s only natural that I love it. What I love about the Japanese incarnation of the Potato Croquette is its many variants. I’ve tried cream, scallops, plain, ham and cheese, and curry among others. When I told Yue-san that I buy these in bulk whenever I’m at Hatchin, she was taken aback. She insisted that korokke was easy to make. Taking her word for it, I scrounged up various versions online and consulted my cookbook collection.

Despite the seemingly easy procedure, it was only this weekend that I decided to finally try. While my all time favorite korokke is cream, I can’t even imagine how to begin making it, so I opted for a basic beef korokke instead. How’d it turn out? Total win!

Korokke served with Kewpie Mayonnaise

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Val and Dez, my pet basil, were becoming a bit overgrown, so at my mom’s prodding, I went off to prune them. Gardening how-tos on the net suggested that I snip the stalks down to just 2 sets of real leaves to encourage growth, so I did just that. I have been rewarded by my efforts with 4 leafy sprigs of basil. Not wanting to waste them, I decided to try my hand at making pesto.

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It’s amazing how something as lowly as two vegetables you can buy off the sidewalk can turn a lowly dried fish meal into something that looks quite elegant (albeit minimalist), yet tastes wonderfully comforting. Take for instance this plate of daing, tomato and daikon salad, and rice.

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