If you’re like me, weeknight dinner prep can be among the more stress inducing points in the week. We’re all hungry and tired, my son is invaribly hanging on my leg and pleading for snacks, the phone is ringing, and counter space is short because my kitchen is cluttered with all the bits and pieces from our day.
I like meals like this where I can knock out some of the prep night before, or in the morning while I’m making a cup of coffee. So it ends up being quick to put together while actually being something I look forward to eating. In this case you can wash and trim the green beans, pound the pork cutlets and make the sauce in advance. Sometimes I’m even able to keep my son busy by inviting him to help me give the green beans an extra wash, stir the sauce, whisk the egg, scoop the panko crumbs into a shallow bowl, or bring the chopsticks to the table while I pull dinner together.
Shopping List: boneless pork cutlets, eggs, panko (Japanese bread crumbs), green beans, scallions, jasmine rice, miso paste, silken tofu, ketchup, soy sauce, worcestershire sauce, brown sugar, dijon mustard
1. Start up your rice cooker
2. Add miso paste to simmering water as directed on package. Add diced silken tofu and chopped scallions. Keep warm.
3. Make Tonkatsu sauce: 1 TBL soy sauce, 2 TBL worcestershire sauce, 1/4 cup ketchup, 1 tsp brown sugar, 1 tsp dijon mustard.
4. Steam or stir fry some green beans.
5. Pound boneless prokshops into thin cutlets. Coat in beaten egg and dredge in panko. Fry in a hot pan until crisy and golden brown.