First is a ray of sharp, bright light,
Seconds after, a loud booming sound followed,
Now...what am I looking at? Gloomy cloud or just water vapor slowly dissipating from the middle of the hill up toward the sky??
Did that thunder and lightning do that!?
Well, let me just keep updating my blog while keeping an eye on the window,
This is serious.
*Or maybe I should just go set up my tripod and hope for an awesome lightning picture?
Nah, back to food.
Miso marinated pork chop donburi -
Ingredients (for two)?
2 tablespoons of white miso
1 tablespoon of red miso
1 tablespoon of mirin
1 tablespoon of soy sauce
1 tablespoon of oyster sauce
1/4 teaspoon of granulated sugar
1/4 teaspoon of chili sauce
2 large pork chops
2 tablespoons of Japanese soup base (light soy sauce will do too)
2 stalks of scallion
Some freshly ground black pepper
Some olive oil
Some toasted white sesame seeds
Some rice (I mixed some white rice with brown rice)
Let's marinate the pork chops the night before,
Simple whisk all the marinade ingredients together then add in the meat,
Thoroughly massage the meat with the marinade, seal with foil and transfer to the fridge,
You can also flip the pork chops half way throughout the marinating process to help the seasonings soak through the meat.
To "assemble" this dish,
Prepare rice for two and set aside,
The picture below, that amount of rice, is all for me!! -
As for the pork chops,
Preheat the oven to 375 degrees Fahrenheit,
Drizzle some olive oil on a grill pan and turn to medium high heat,
Remove the meat from the marinade and transfer onto the grill,
You don't have to wait till the grill gets very hot to sear the chops; don't wanna see you with miso splashing all over the kitchen.
Sear both sides for about 3 minutes each, depending on the thickness of the pork chops,
Then transfer the meat onto a baking dish, into the oven for about 15 minutes, or till the edges started to burn a little,
Once done, remove from heat and let the pork chops sit for at least 3 minutes before slicing them.
To make the eggs, simply chop the scallion into small pieces,
Beat 5 eggs together with 2 tablespoons of soup base.
Have a small pan ready, drizzle some olive oil, toss in chopped scallions and cook till they get slightly burned,
Pour in the egg mixture and slowly stir it once a while, like when you're making semi-cooked scrambled eggs,
Turn off the heat when the eggs are still a wee bit runny,
If you don't like uncooked eggs, well, keep the heat on!
Pour the egg mixture onto the rice -
Then put the sliced pork chop onto the egg mixture -
Sprinkle some sesame seeds and add some freshly ground black pepper before serving.
Let me see....
Oh! That suspicious smoke is gone,
No more thunder and lighting, only the rain remains,
Wait, something is still rumbling...
It's from my stomach!
*I blame it to my blog*
Cindy's Rating: 8