A Japanese-style fried pork cutlet gets stuffed with an herbed butter and served with a sweet cucumber salad, herbed rice and a tangy sauce.
For the compound butter, Rach says, "You will have more butter than the recipe requires. Use pats of it on any protein, meat or fish or on hot rice."
For the butter, combine ingredients. Place on parchment paper, then wrap and roll into a tight log. Pop in freezer to firm up.
For the rice, in saucepot over medium to medium-high heat, heat oil or melt butter, add rice and toast 1-2 minutes, season with salt and pepper, then add stock, bring to boil and reduce heat to low. Cook rice 12-13 minutes. Finely chop the scallions, spinach, garlic, ginger and shiso or cilantro in food processor, then add to rice and cook 2-3 minutes. Remove from heat and rest 5 minutes, then fluff rice and add lime or vinegar.
Warm oil over medium to medium-high heat. Fry 2 cutlets at a time for 3 minutes on each side, or to deep golden. Keep warm in a low oven on a wire rack-lined baking sheet.
For the salad, season cucumbers with salt and sugar, then drain in strainer for 15 minutes. Toss with vinegar, soy sauce and sesame oil, then add scallions and shiso or cilantro and toss.
For the sauce, in a small bowl, combine the ingredients.