Recipe

1.

Finely grate the garlic and mix into the Plus Koji Shoyu Koji. Make several slits in the connective tissue between the meat and fat of the cutlets and marinate in the Shoyu Koji mixture for about 10 minutes.

2.

Heat the olive oil in a frying pan. Add the marinated cutlets and fry until golden. Turn over and fry for 2–3 minutes.

3.

Spread the mustard on one side of the cutlets, turn over and fry briefly. Tear the lettuce into bite-sized pieces.

4.

Transfer to a serving plate with the torn lettuce.