Sweet Potato and Pork Teriyaki
It is an ironclad rule to add the teriyaki sauce at the end, after all ingredients have been cooked, to bring out the glaze and fragrance. Be careful not to burn the sauce!
Photographed by TERUO UKITA
Calorie count is per serving
Ingredients (Serves 2)
- 1 sweet potato (small) (200 g)
- 150 g pork shoulder (for ginger-grilled pork)
- Ginger (grated), as needed
- 1 tsp sesame oil
- Potato starch
- 2 tbsp mirin
- 1 tbsp usukuchi soy sauce
Without peeling it first, cut the sweet potato diagonally into slices 7 mm thick, then cut the slices into strips 7 mm wide. Let the cut sweet potato soak briefly in water, then strain.
Place the cut sweet potato in a frying pan in a single layer, then add 50 ml of water and cover. Steam-fry over medium heat for about 3 min. When the sweet potato becomes tender, remove from heat and strain.
Wipe the frying pan with a paper towel, then oil the frying pan with 1 tsp of sesame oil and heat over medium heat. Thinly coat the pork with potato starch, then add it and cook both sides. When 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 potato and briefly stir to coat, then serve topped with ginger.