I hope everyone had a great Mother’s Day with your family. My husband did his part by making breakfast and cooking a Japanese dinner for me and the kids. Just in case you don’t know he’s not Japanese but I think I trained him well to prepare a few simple dish. At first he was thinking of making seared Ahi Tuna for dinner but our kids always prefer eating Japanese food. We ended up picking some easy dish that we know our kids would enjoy. It was a nice family day.
If you have been following me, you probably noticed that Japanese food requires thinly sliced meat all the time. Without having a Japanese supermarket around, I know it’s impossible to get that kind of super thin cut (1-2mm) from an American supermarket butcher. With that in mind, I wanted to share this recipe with you which use pork chop that you can find at any markets. The picture was taken by my old (point & shoot) camera last year so please excuse me for the lower quality picture as well as the missing step-by-step pictures (update: Thanks for your comment everyone! This picture is better thanks to my husband who edited this photo a bit. It was pretty dark and not a great photo. But is it just me, don’t you think this picture looks a bit fake?!)
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- 2-4 thin cut center pork loin chops
- 2 servings Japanese rice
- 2 iceberg lettuce leaves, cut into julienne strips
- 2 cherry tomatoes, cut in half
- 2 green onions, chopped
- Combine Seasonings ingredients in a bowl.
- In a non-stick frying pan, heat olive oil on high heat. Add the meat and cook until the bottom side is nicely browned. Flip it over to cook the other side.
- Add Seasonings and bring it to simmer. Cook covered for 5-7 minutes. Take out the meat and turn up the heat so the sauce gets thicken.
- Serve rice in a bowl, and place shredded lettuce on top. Slice the meat into a few pieces and place them on top of the lettuce. Pour the sauce and sprinkle green onions. Garnish tomatoes on the side.