Veal Cutlets with Ponzu Butter and Sesame/Seaweed Onigiri

These are the first of 8 recipes I am testing for Harris Salat's new cookbook The Japanese Grill.  He posted a request for recipe testers on his website The Japanese Food Report and I was chosen.

After receiving my recipes, I made a trek to Tokyo Fish Market in Berkeley for supplies.  I've driven by this market many times but never stopped.  It is a really cool place...lots of Asian groceries and the fish counter is unbelievable.

My first dishes were Veal Cutlets with Ponzu Butter and Onigiri, grilled rice cakes with seaweed powder and roasted sesame seeds.  I can't remember the last time I ate veal and I don't think I've ever cooked it.  But it was really good.  The Ponzu Butter was a huge hit.  The leftover butter will go well with chicken and fish.  The onigiri were less successful.  They were under-salted and I couldn't get the crunchy exterior I was hoping for.  Still a good meal though.