Hi friends! It’s panning out to be a busy week, lots of fun projects, meetings/phone calls are lined up. After a sluggish month, I definitely welcome back the fast paced schedule! Taking a breather and just finished eating the leftover Tonkatsu and cucumber salad from last night’s dinner, you know they are great recipes when the leftover taste good also!
What is your go-to recipe for a fast week night family meal? I love planning ahead and make crock pot dishes, pork or beef stew for noodles are a must. Rarely when there’s good steak on sale, I would pan grill them, with a side dish of vegetable, dinner can be ready in 15-20 minutes! Last night I was in need of a new quick dinner recipe, with the fresh pork chops and crisp mini cucumbers starring at me, Just One Cookbook’s Tonkatsu post came into my mind. Am I glad to have given it a try, wow the pork chops turned out absolutely tender and juicy, the crust was crunchy and delicious, this is something that will certainly be a stable in my house!
Here is the link to Just One Cookbook’s Tonkatsu recipe, enjoy!
To balance out the fried pork chop, I thought a refreshing cucumber salad would be ideal, the family raved about this vegetable side dish, and it hardly took any efforts at all, hopefully you will give it a try!
- 1 Tbs. toasted sesame seeds
- 1 lb. Japanese cucumber, peeled if you prefer. I peeled them into striped design for visual
- 1/2 tsp. kosher salt, plus more, to taste
- 3 Tbs. rice vinegar
- 1 tsp. sugar
- 2 Tbs mirin
- 1 tsp. sesame oil
- 2 Tbs. scallions, thinly sliced diagonally
- Freshly ground pepper, to taste
Using a sharp knife, cut the cucumber into 1/8-inch slices. Transfer to a colander, sprinkle with the 1/2 tsp. salt and let stand for 10 minutes. Drain the juice.
In a small bowl, whisk together the vinegar, sugar, mirin and sesame oil. In another bowl, combine the cucumber, scallions and sesame seeds. Add the vinaigrette and stir to combine. Season with salt and pepper. Serve the salad chilled.
Recipe adapted from William Sonoma