Tuesday 2 December
We still had a tupperful of leftover sushi rice and parboiled carrot and zucchini from making nori rolls for Holt's birthday dinner. Solution: fried rice, made with guidance from Hitoshi Hashimoto's recipe for "Butta Rice" in the Frost Street Cookbook. The protein chosen to accompany this was also from one of Barbara's grad school cookbook productions: Teriyaki pork chop, from the immortal (and still on index cards) Fear and Loathing Cookbook.
We cut the parboiled vegetables into small dice, and diced a quarter of a small onion. Fried the onion in oil on medium-high heat for 3-4 minutes until just translucent; added the cold rice and the pre-cooked vegetable, plus salt and white pepper, and stir-fried until the rice separated into grains. Added about a tablespoon of soy sauce and stir-fried until the rice turned a uniform light brown.
In the meantime, 5 thin pork scaloppine had been soaking in the following teriyaki-style marinade: 5 Tbsp. soy sauce, 3 tsp. sake, 1 Tbsp. minced ginger, a small smash-chopped garlic clove, and 1 Tbsp. sugar (preferably brown), whisked up until the sugar dissolved. The marinated pork scaloppine grilled on the grill pan for only a minute or two each side.
Both preps were so quick that we worked in tandem, Barbara handling the rice and Holt the grilled meat; we finished simultaneously, which is what you want on the plate and elsewhere.