



For 2 persons.
Preparation : 10 minutes, baking : 3 minutes
Râmens come from China and appeared in Japan at the beginning of the century. This dish is constituted of a bouillon, pasta of wheat and decoration. Râmens are very consumed in Japanand it exist a lot of recipes : miso, shôyu, shio (salt), with chicken or beef, with soya, mushrooms, etc…
- two sachets of 100g to the taste of your choice (one square of noodles precooked and a basic sachet of soup more possibly a small sachet of oil by scoop)
- 100 g of smoked bacon cubes
- 140g of corn
- 90g of beans mungo (soya )
- four or five pieces of broccoli
- two hard eggs
Cook broccoli ten minutes in some scalding water (if they are deep-frozen) then drain.
In another saucepan, carry one litre of water with boiling then overturn bacon cubes there. After five min, you can take away a little fats which piles up on the surface of the water with a spoon.
Plunge the two squares of noodles into scalding water. With chopsticks, separate noodles. Wait three minutes by moving from time to time.
Withdraw the saucepan of fire, then add the soup. Move and keep setting everything. Add eggs, soya, broccoli and corn as you want with a little black pepper or spice.
Serve immediatly in a big bowl.

For 4 persons
Preparation : 15 minutes, baking : 15 minutes
Ingredients :
- 4 pork scallops (450g)
- 35g of flour
- 2 eggs
- 2 cm3 of water
- 100g of panko (it is a variety of breadcrumb from Japanese cuisine and French cuisine)
- 300g of cabbage, in fine strips
- tonkatsu’s sauce
Recipe :
Flatten the pork delicately. Pass in the flour and take away the excedent.
Beat the eggs and blend its in water, after that, plunge the meat into beaten eggs and put it in breadcrums.
Let rest during ten minutes.
Soaked the cabbage five minutes in frozen water to make it crispy. Drain it.
Heat vegetable oil in a frying pan and deep-fried the meat five or six minutes by turning it until the meat become gold on two sides.
Drain the pork with absorbing paper and cut two centimetres wide in diagonal in pieces. Serve with the cabbage trimmed with some tonkatsu’s sauce.
The taekwondo is a martial art of Korean origin, it name can be translated by « The way of the foot and the fist ». Taekwondo officially born April 11th, 1955, after a development and unification of the different Korean martial schools of martial arts. It is therefore the fruit of a long martial tradition and of the job of a man : the general Choi Hong-hi. Enter 1988 to 1994, it became an official Olympic sports for the Games of Sydney in 2000, and not only a simple discipline.

