I know some of you are tired of me posting some weird Japanese or Chinese dish, but I am currently having fun with recipes I've found in my new book, The Japanese Grill, by Tadashi Ono
.Each of the ones I've tried are compatible with our Western palate ... none of this strange Asian tastes.
I marinaded these pork chops for 24 hours in Aka-miso, yuzu kosho, sake, mirin, and sesame oil. The results were fabulous.
Dripping Springs, Texas.
Gateway to the Hill Country