Ingredients with Measurements:
- 1 pound Kurobuta pork loin, sliced into 1/4 inch thick pieces
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tablespoons sugar
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
- 1 tablespoon water
- Green onions, sliced for garnish
Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together soy sauce, mirin, sake, sugar, honey, garlic, and ginger.
2. Add sliced pork to the marinade and let it sit for at least 30 minutes, or up to 2 hours.
3. Heat a non-stick skillet over medium-high heat and add vegetable oil.
4. Remove pork from the marinade and shake off excess liquid. Reserve the marinade.
5. Add pork to the skillet and cook for 2-3 minutes on each side, until browned.
6. Pour the reserved marinade into the skillet and bring it to a boil.
7. Reduce heat to low and let it simmer for 5-7 minutes, until the sauce thickens and coats the pork.
8. In a small bowl, mix cornstarch and water until smooth.
9. Add the cornstarch mixture to the skillet and stir until the sauce thickens further.
10. Remove from heat and garnish with sliced green onions.
Time:
Preparation time: 35 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for cooking pork
Low heat for simmering sauce
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 16g
Protein: 32g
Sodium: 1000mg
Substitutions for ingredients:
- Regular pork loin can be used instead of Kurobuta pork.
- Brown sugar can be used instead of white sugar.
- Cornstarch can be substituted with arrowroot powder or potato starch.
Variations:
- Add sliced onions or bell peppers to the skillet for a vegetable teriyaki.
- Use chicken or beef instead of pork.
- Add chili flakes for a spicy teriyaki.
Tips and tricks:
- Make sure to shake off excess marinade from the pork before cooking to prevent it from sticking to the skillet.
- Use a non-stick skillet to prevent the pork from sticking.
- Let the sauce simmer for at least 5 minutes to allow it to thicken and coat the pork.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a bed of rice with steamed vegetables on the side.
Garnishes:
Sliced green onions
Pairings:
Steamed rice, stir-fried vegetables
Suggested side dishes:
Steamed broccoli, stir-fried bok choy
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
- If the pork is sticking to the skillet, add more oil or reduce the heat.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Discard any leftover marinade that has come into contact with raw pork.
Food history:
Teriyaki is a Japanese cooking technique where meat or fish is marinated in a sweet and savory sauce, then grilled or broiled.
Flavor profiles:
Sweet, savory, umami
Serving suggestions:
Serve hot with steamed rice and vegetables.
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Region: Japanese