Tbsp of sake
Tbsp of mirin
oz of saikyo miso (substitute with shiro if saikyo unavailable)
oz of shiro miso
Tbsp of sugar
oz of fresh sansho leaves (substitute with mint if sansho unavailable)
oz of garlic
oz of fresh cilantro leaves
Tbsp of coarse salt
Tbsp of black pepper
In a large stockpot, bring sake and mirin to a boil.
Place both misos in a separate saucepan over low heat, folding over and over. Pour in the mirin and sake mixture, and add the sugar, stirring constantly.
In a mortar and pestle, pound the sansho, garlic, and cilantro. Stir in the miso mixture and fold with spatula into a smooth paste.
Marinate the veal chops with the miso spread for 4-6 hours. Place the veal chops on the grill for 5-6 minutes per side, brushing with the miso marinade as you cook. Once the veal is cooked, let it rest for 6-7 minutes and serve with the rice.