On top of the hot rice, add tuna, and corn. Drizzle the mayo over the top in a posh zigzag fashion. Make sure to use the Japanese brand Kewpie for this (not American mayo or miracle whip!) Sprinkle with pepper. Enjoy!
Preheat oil to 180 degrees Celsius. Fry the potato chips for about 8-10 minutes, until soft but not brown. Remove from oil and set aside. In the mean time, mix together the self-raising flour and beer. Aim for the consistency of a thick smooth cream, adding more beer if the mixture is too thick.
Place potatoes in a large pot. Boil with water, cover it to 2 inches above the surface of potatoes. Salt the water. Boil to medium heat. Continue cooking until potatoes is soft. Drain water, pierced with fork. Cook bacon in a skillet with medium heat until bacon becomes crispy.
Combine broth, tomatoes and Italian seasoning in large saucepan. Heat to boiling. Stir in pasta, meatballs, zucchini and pepper. Simmer for 12 minutes until pasta is al dente and meatballs are heated through, stirring occasionally.
This salad is very versatile and tastes good with just about anything - meats, potatoes, pastas, pierogies, even curries! Dice up all the veggies/fruit into small cubes. Add mustard, mayo, salt and pepper and mix together.