Grilled Yeal Chops with Sanshō Butter

Name: Grilled Yeal Chops with Sanshō Butter
Yield: Serves 4
Cuisine: Japan
Ingredients: 2 teaspoons sanshō (fragrant Japanese pepper); ½ stick (2 ounces) fresh sweet butter; 1 teaspoon vegetable oil; 1 teaspoon grated lemon zest; 4 small veal loin chops, each about 6 ounces and no more than 1¼ inches thick; 2 teaspoons saké (Japanese rice wine); ¼ teaspoon salt; 2 tablespoons chopped parsley

Ko Ushi no Sanshō Yaki

Preparation info

Serves
4

Difficulty
Easy

Appears in

An American Taste of Japan

By Elizabeth Andoh

Published 1985

About

The Japanese herb sanshō is wonderfully aromatic and quite lovely with grilled meats and fish. Here I’ve used it to flavor butter that melts into a rich sauce, highlighting the subtle flavor of grilled veal chops.

Ingredients

½ stick (2 ounces) fresh sweet butter
2 tablespoons chopped parsley<

Asia
Japan
Main course

Method

Bring the butter to room temperature but don’t let it melt. With a fork or small whisk, whip the butter until fluffy. Beat in the parsley, grated lemon zest, and Japanese pepper until thoroughly incorporated. Fill a small dish or bowl with the butter, smoothing the surface with a knife or spatula. Chill the butter until really firm. (The butter will keep well, covered, in the refrigerator for s