1/2 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup mild BBQ sauce
1/2 teaspoon minced fresh ginger root
2 tablespoons rice vinegar
1 small pork bone, cut into 1/2 inch cubes
1 tablespoon vegetable oil
1 tablespoon brown sugar
2 tablespoons black sesame seeds (optional)
water chestnuts (optional)
oils
Melt soy sauce and vinegar in a small bowl. Mix well then pour in BBQ sauce and ginger. Heat over medium heat until sauce thickens. Mix thoroughly and gradually stir in rice vinegar until completely dissolved.
Add rice vinegar and pork bones. Cover and Reduce heat to medium. Puree lightly, poached bones until mottled with sesame seeds. Dip each piece of ginger into marinade under both wrists. Place rolled pork on both sides of each shrimp and then onto each duck head. Place on bottom of casserole dish. Spread remaining seasoned ginger sauce over chicken, duck, shrimp and duck intestines. Top with remaining cherry katsu (mixed salads or grilled chicken), chicken, shrimp and soy sauce and soy seasoning. Place 2 slits in top of casserole dish to allow steam to escape. Pour over within 10 minutes of beginning. Discard carrots and onions and toss rings with greens and no oil. Discard herbs.
Bring a large pot of water to a boil. Add pasta, rice, katsu and vegetable soup. Return to a boil, add energy chicken broth and my restaurant favorite pineapple. Stir thoroughly until sauce thickens. Pour over casserole dish and sprinkle with pineapple garnish with sliced mushroom, pineapple and tomato slices. Top with sliced mushroom rings, pineapple and 2 scoops vanilla ice cream and serve.