2 slices of Eggcheese cut in a schnitzel / cutlet shapes, 2 tbsp of soy sauce, 30g dry-roasted peanuts (optional), 1 egg, 1 tsp potato starch, hot pepper or chilli, 2 tbsp of concentrated chicken bouillon, sesame oil, salt, spice. Serves 2.
Stir potato starch with bouillon and fold carefully with sliced Eggcheese. Then fry Eggcheese
in oil gently until it turns gold -- stirring it carefully all the time to prevent burning (3-4 min.). Drain off any excess oil and add soy sauce, pepper, nuts and according to taste, and salt or spice. Serve the prepared Eggcheese with rice and a vegetable salad.