Classic Pork Teriyaki: A Delicious Japanese Dish at Home

Ingredients

  • 500 grams of pork loin
  • 1/4 cup of soy sauce
  • 1/4 cup of mirin
  • 2 tablespoons of sugar
  • 2 cloves of garlic, finely chopped
  • 1 tablespoon of ginger, grated
  • 1 tablespoon of vegetable oil
  • 1/4 cup of water
  • 2 tablespoons of cornstarch dissolved in 1/4 cup of water
  • Sesame seeds, to garnish
  • Green onions, finely sliced for garnish

Steps and instructions

  1. Start by slicing the pork loin into thin strips.
  2. In a mixing bowl, combine the soy sauce, mirin, sugar, garlic, and ginger. Stir well until the sugar is completely dissolved.
  3. Add the sliced pork to the mixture and let it marinate for at least 30 minutes, or up to overnight in the refrigerator.
  4. Heat the vegetable oil in a large pan over medium-high heat.
  5. Add the marinated pork to the pan, reserving the marinade for later use. Cook the pork until it is browned and cooked through, this should take about 5-7 minutes.
  6. In a small saucepan, bring the reserved marinade and water to a boil.
  7. Add the cornstarch dissolved in water to the boiling marinade, stirring constantly. Continue to stir until the sauce thickens, about 2-3 minutes.
  8. Once thickened, remove the sauce from heat and pour it over the cooked pork. Toss to coat the pork evenly in the sauce.
  9. Garnish the pork teriyaki with sesame seeds and green onions before serving. Best served with steamed rice and vegetables.

Tools for making

  • Cutting board - Used for slicing the pork loin and preparing other ingredients.
  • Knife - Needed for slicing the pork loin and chopping garlic.
  • Mixing bowl - Used for combining the marinade ingredients.
  • Whisk - Helpful for stirring and mixing the marinade until the sugar is dissolved.
  • Large pan - Used for cooking the pork over medium-high heat.
  • Small saucepan - Needed for heating and thickening the teriyaki sauce.
  • Stirring spoon - Used for stirring the pork while cooking and stirring the sauce when thickening.
  • Measuring cups - Required for accurate measurement of soy sauce, mirin, sugar, water, and cornstarch.
  • Grater - Needed for grating the ginger.
  • Serving plate - Used for presenting the finished pork teriyaki.

Recipe variations

  • Substitute the pork loin with chicken breast or boneless skinless chicken thighs for a chicken teriyaki version.
  • Add vegetables such as bell peppers, onions, or broccoli to the stir-fry for added flavor and nutrition.
  • For a spicy twist, add red pepper flakes or sriracha sauce to the marinade.
  • Replace the soy sauce with tamari or coconut aminos for a gluten-free version.
  • Use honey or maple syrup instead of sugar for a natural sweetener option.
  • Experiment with different types of protein such as beef, shrimp, or tofu.
  • Add a splash of pineapple juice to the marinade for a tangy flavor.
  • Serve the teriyaki over noodles instead of rice for a different presentation.
  • For a smoky taste, grill the marinated pork or chicken instead of pan-frying it.
  • Sprinkle toasted sesame seeds or chopped peanuts on top for added crunch.

Recipe overview

Delight your taste buds with this delicious and easy-to-make Pork Teriyaki recipe. Thinly sliced pork loin marinated in a sweet and savory mix of soy sauce, mirin, sugar, garlic, and ginger, then pan-fried to perfection. The dish is finished off with a rich, thick teriyaki sauce and garnished with sesame seeds and green onions. This Pork Teriyaki is a perfect example of simple ingredients creating incredible flavor. Accompanied by steamed rice and your favorite vegetables, it makes for an irresistible and satisfying meal. Whether you’re a beginner or a seasoned cook, this recipe is straightforward and promises a taste of Japanese cuisine right at your home.

Common questions

  1. Can I use a different cut of pork? - Yes, you can use other cuts of pork such as pork tenderloin or pork shoulder, but adjust the cooking time accordingly.
  2. Can I substitute the mirin with something else? - If you don't have mirin, you can use a combination of rice vinegar and sugar as a substitute. Use 1 tablespoon of rice vinegar and 1 tablespoon of sugar for every 1/4 cup of mirin.
  3. Can I make this recipe in advance? - Yes, you can marinate the pork in advance and refrigerate it for up to 24 hours. Cook the pork and make the sauce when you're ready to serve.
  4. Can I freeze the leftovers? - Yes, you can freeze the cooked pork teriyaki in an airtight container for up to 3 months. Thaw it in the refrigerator overnight and reheat in a pan or microwave.
  5. Can I double the recipe? - Absolutely! Simply double the ingredients to make a larger batch. Adjust the cooking time accordingly and make sure you have a large enough pan to accommodate the increased quantity of pork.

Serving dishes and utensils

  • Cutting Board - A sturdy cutting surface to safely slice the pork loin.
  • Knife - A sharp knife for slicing the pork loin into thin strips.
  • Mixing Bowl - A bowl for combining the marinade ingredients and marinating the pork.
  • Large Pan - A pan for cooking the marinated pork.
  • Small Saucepan - A saucepan for boiling and thickening the marinade to create the sauce.
  • Stirring Spoon - A spoon for stirring the marinade, sauce, and pork while cooking.
  • Measuring Cups - Measuring cups to accurately measure the soy sauce, mirin, sugar, water, and cornstarch.
  • Grater - A grater for grating the ginger.
  • Serving Plate - A plate for serving the pork teriyaki.
  • Sesame Seeds - Optional, for garnishing the pork teriyaki.
  • Green Onions - Optional, for garnishing the pork teriyaki.

Origin stories

Teriyaki, a popular Japanese cooking style, has a history that reaches back several centuries. The term "teriyaki" is derived from two Japanese words: "teri," which describes the shiny luster the sugar gives, and "yaki," which means grilled or broiled. Traditionally, this technique was used to cook fish, which was marinated in soy sauce, sake, and sugar, then grilled over an open flame. However, with the Japanese diaspora, particularly to places like Hawaii, the technique was adapted to include other proteins, like chicken and pork. This adaptive spirit captures the essence of Japanese cuisine, which has always been about valuing the natural taste of ingredients, while also embracing new influences and changes. You now find teriyaki-flavored dishes around the world, each region adding its own twist, while the core, the harmony of sweet and salty, remains emblematically Japanese.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.