Teriyaki Pork Donburi Food

TERIYAKI PORK DONBURI

Steps:

• Gather all the ingredients first.
• Cut the iceberg lettuce into julienne strips and green onions into thin rounds.
• Slice 2 garlic cloves and grate the ginger.
• Combine the Seasonings ingredients in a bowl (grated ginger, 2 Tbsp sake, 2 Tbsp rice vinegar, 3 Tbsp soy sauce, 2 Tbsp sugar, and ½ tsp sesame oil) and whisk all together.
• Pound the pork loin to tenderize and equal thickness.
• Season the pork with ¼ tsp kosher salt and freshly ground black pepper.
• Dust the pork with 1 Tbsp potato starch/corn starch and remove the excess flour.
• In a non-stick frying pan, heat 1 Tbsp cooking oil on medium heat. While the oil is still cold, add the garlic slices and coat with the oil. Add the meat and cook until the bottom side is nicely browned.
• Flip it over, reduce the heat to medium-low, and add the Seasonings. Cook covered for 5-7 minutes.
• Remove the lid and spoon some sauce over the pork a few times. Add chopped green onions and remove the pan from the heat.
• Take out the meat and slice it into a few pieces. Serve rice in a bowl, and place shredded lettuce on top.
• Place the teriyaki pork on top of the lettuce. Pour the sauce and garnish grape tomatoes on the side.

TERIYAKI PORK CHOPS

Steps:

• Combine teriyaki sauce, garlic salt, and black pepper in a bowl.
• Place pork chops on a deep plate. Pour 3/4 of the teriyaki mixture on top. Flip pork chops to coat second side. Let marinate in the refrigerator, about 30 minutes.
• Heat oil in large skillet over medium heat; add pork chops, discarding marinade. Cover and cook until pork chops are browned, about 15 minutes. Flip and continue cooking until pork chops are cooked through, about 10 minutes. Uncover and pour in remaining 1/4 of the teriyaki mixture. Cover and simmer until flavors combine, about 5 minutes.

TERIYAKI PORK TENDERLOIN

Steps:

• Combine all ingredients in self-sealing bag; seal bag and mix well. Let rest at room temperature for 20-30 minutes (or overnight in the refrigerator).
• Preheat oven to 450 degrees Fahrenheit.
• Remove tenderloin from marinade, discarding leftover marinade.
• Roast tenderloin in shallow pan in oven for 20-25 minutes, until meat thermometer inserted in thickest part reads 155 degrees to 160 degrees Fahrenheit.
• Remove from oven and let tenderloin rest for 5-10 minutes before slicing.

JAPANESE-STYLE CRISPY FRIED PORK BOWL (TONKATSU DONBURI)

Steps:

• Mix dashi, sugar, mirin, soy sauce, and salt together in a small bowl.
• Heat vegetable oil in a small skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in dashi mixture. Lay pork slices carefully on top of the onions. Drizzle eggs around the slices. Cover skillet and cook until eggs are set, about 2 minutes.
• Divide rice between 2 bowls. Top each with half the onions, eggs, and pork slices.