Tonteki Don – Japanese Pork Rice Bowl

Ingredients

• 1 bowl cooked rice
• 140 g pork loin (cut into 2 cm pieces)
• 70 g cabbage (finely shredded)
• 0.5 tbsp all-purpose flour (for dusting)
• salt (to taste; a pinch for massaging the cabbage)
• black pepper (to taste)
• neutral oil (a little, for frying)
• 1 tbsp miso paste
• 1 tbsp mirin
• 0.5 tbsp sake
• 0.5 tbsp soy sauce
• 1 tsp ginger (grated)

Steps

1. 1

   Finely shred the cabbage. Massage it with a pinch of salt and leave it to sit for 10 minutes, then squeeze out the excess water.

2. 2

   Cut the pork loin into 2 cm pieces. Season with salt and black pepper, then lightly dust the pieces with the flour.

3. 3

   In a small bowl, mix the miso paste, mirin, sake, soy sauce, and grated ginger to make the sauce.

4. 4

   Heat a little neutral oil in a pan over medium heat.

5. 5

   Add the pork and pan-fry until golden and cooked through.

6. 6

   Lower the heat, pour in the sauce, and toss the pork until it is evenly glazed. Do not reduce the sauce too much; leave some extra to soak into the rice.

7. 7

   Serve the pork over warm cooked rice with the shredded cabbage. Spoon the remaining sauce over the top.

Notes

The post does not specify the exact weight or volume of the cooked rice, the amount of frying oil, or cooking duration; use one serving bowl of rice and only a little oil. The cooking instruction says to fry until cooked through but gives no precise time.

Nutrition per serving

• Japanese
• main
• rice bowl
• pork
• umami
• pan-fried
• weeknight
• dairy-free