Season 3, Episode 52 of 52
Tonkatsu pork cutlets are a standard in modern Japanese teishoku meal sets. In this episode, chef Rika Yukimasa and Patrick Harlan make tonkatsu stuffed with cheese as the main dish. They also make two side dishes: for the first, they make clam and daikon radish soup using fresh asari clams, which come into season in spring. They also prepare a refreshing nori seaweed salad with a dressing made using sesame oil and sushi vinegar, which goes perfectly with fried dishes. Chef Rika hopes viewers enjoy her cheese tonkatsu teishoku meal set as much as she does.
