But today it is miso katsu. Instead of the sweet worcester sauce based BBQ sauce, the miso sauce is made with dark red miso. This style originated in Nagoya - read about it sometime ago. I like miso a lot and am addicted to the rich and deep flavor - perfect for me. Husband - at first look - thought it would be some kind of hot mexican chocolate based sauce and got quite excited but what surprise, no mexican food today... I will keep this in mind and prepare mexican chicken next weekend - with real chocolate sauce...
I breaded 5 cutlets (thin cut pork chops without bones):
- dusted the meat with some flour
- dipped in 1 beaten egg mixed with some salt and pepper
- dipped in bread crumbs
- deep-fried in oil until crunchy golden-brown.
- deep-fried some trimmed spring onions too
- 3 tablespoons red miso
- 2 tablespoons water
- 1 tablespoon sake
- 1 1/2 tablespoon mirin
- 1 tablespoon soysauce
Steamed some rice too. The cutlets were cut into pieces and simply placed over cabbage, rice as sides.
Yesterday the weather was much nicer and we had a salad made of some mustard greens, young chard leaves and lettuce out of my garden, indian onion, some tomatoes and fried salmon. For salad leaves I bought some bargain seed tape for just 1.79 Euro (and I only used half of the tape). We had lots of salads since late spring and the plants are still doing well in my raised bed.
The salmon was salted a few hours before, patted dry and the meat side rubbed with coarse mustard, sugar, some soysauce and simply fried in a non-stick pan. First at the skin side afterwards only for a short time at the mustard side.
Salad dressing was balsamic vinegar, french hot mustard, honey and olive oil, salt, pepper: