Pork Ginger Donburi

Ingredients

• ¾ lb pork tenderloin or pork loin
• 1 tbsp vegetable oil
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sake
• 1.5 tbsp fresh ginger, minced
• 1 clove garlic, minced
• 1.5 cup short-grain white rice
• 1.88 cup water
• 2 tbsp green onion, sliced
• 1 tsp sesame seeds

Instructions

1. 1

   Start rice first: rinse 1.5 cups short-grain rice under cold water until water runs mostly clear, then add to a rice cooker with 1.875 cups water and cook according to machine instructions (about 15 minutes). If no rice cooker, use a saucepan with a tight-fitting lid over medium-high heat, bring to a boil, then reduce to low and simmer 18 minutes until water is absorbed.

2. 2

   Pat dry the pork tenderloin and slice against the grain into 0.25-inch-thick medallions (about 12-15 slices). Slice them thinly because they cook faster and absorb the glaze better.

3. 3

   In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sake, 1.5 tbsp minced fresh ginger, and 1 minced garlic clove. Set the glaze aside.

4. 4

   Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering and just beginning to smoke. Working in two batches to avoid crowding, cook the pork 2-3 minutes per side until lightly browned and cooked through (internal temperature 160°F), then transfer to a plate.

5. 5

   Pour the ginger glaze into the hot skillet and bring to a gentle simmer over medium heat, stirring occasionally, about 1-2 minutes until slightly thickened and fragrant. Return the pork to the skillet and toss to coat evenly, cooking for another 1 minute.

6. 6

   Divide the hot steamed rice between two bowls and top each with half the glazed pork and its sauce. Garnish with green onion slices and sesame seeds, then serve immediately while hot.

Tools you’ll need

• Rice cooker or saucepan with lid
• Large skillet
• Small mixing bowl
• Whisk
• Meat thermometer

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