Grilled Yeal Chops with Sanshō Butter

Ko Ushi no Sanshō Yaki

Preparation info
  • Serves


    • Difficulty


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.


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


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