Sweet Potato and Pork Teriyaki
Teriyaki doesn't limit itself to chicken! Bring out the glaze and aroma of the teriyaki sauce by adding the mirin and soy sauce at the very end, after the ingredients have been cooked through.
Photographed by TERUO UKITA
Calorie count is per serving.
Ingredients (Serves 2)
- 1 sweet potato (small) (200 g)
- 150 g pork shoulder loin (sliced)
- Ginger (grated), as needed
- 1 tsp sesame oil
- Potato starch
- 2 tbsp mirin
- 1 tbsp usukuchi soy sauce
Cut the sweet potato diagonally into slices 7 mm thick with the skin on, then cut the slices into strips 7 mm wide. Let them soak briefly in water, then strain.
Place the potato strips into a frying pan in a single layer, then add 50 ml of water and cover. Steam-fry over medium heat for about 3 minutes. When the potatoes become tender, remove from heat and strain.
Wipe the frying pan with a paper towel, then add 1 tsp of sesame oil and place over medium heat. Thinly coat the pork with potato starch, then add it to the pan and cook both sides. Once the pork is cooked through, add the mirin and usukuchi soy sauce, and stir gently to coat the pork, then remove from heat. Add the sweet potatoes and briefly stir to coat. Serve topped with grated ginger.