One of my favorite pieces of flesh to grill is a Kurobuta Pork Chop (aka Berkshire Pork). Those pigs are so tender and juicy, enough to make a fat man drool. About the only place I can regularly find Kurobuta is at Mitsuwa, so I almost always grab some when I’m up there.
This time I marinated it in the classic soy, sake, and mirin mix with some ginger, garlic, and stone ground mustard. Grill it up and it’s good to go.
The veggies are a saute of onion, enoki mushrooms, and bok choy in a little bit of olive oil. The other thing on the plate is a fish cake with peas and corn in it.
Round out the meal with some white rice and a simple salad of mixed greens with back porch tomatoes and you’ve got a well-rounded, fresh, tasty dinner.
Dan Bites 
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