Today’s dinner was Tonkatsu (Japanese Pork Cutlet). I put shiso (steak leaf) inside each slice by making a slit in the middle. As the pork fillet was on the small side, I thought it may not be filling enough so I made miso soup as well, which is unusual because my husband usually says he doesn’t think we need it. I added the end bit of the fillet in the soup so it was more like Tonjiru (Pork Miso Soup), other ingredients I added were carrot, onion and mini tomatoes. Both the Tonkatsu and the Miso Soup were very tasty.
In the recent years, specially the last couple of years, making sho-koji, onion-koji seems very popular in Japan. (Koji is the term for a grain or bean that has been inoculated with Aspergillus Oryzae. As it’s fermented it’s supposed to be good for your health but is also supposed to improve taste adding extra umami.) I also made some of each type a little while ago and have been using them instead of plain salt but I’m not totally sure if it really makes noticeable difference comparing to using good salt. Today, I marinaded the slices of pork fillet with onion-koji and salt-koji for 30 minutes or so. I thought I had fried them a little too long today but they were still very tender and juicy and I am wondering if it’s to do with the koji.