Sutamina Don Recipe

Name: Nagomi Japanese Restaurants Sutamina Don Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Japanese
Ingredients: 1 lb pork shoulder, thinly sliced; 3 tbs soy sauce; 2 tbs mirin; 1 tbs sake (or dry sherry); 1 tsp granulated sugar; 1 tbs sesame oil; 1 tsp cornstarch; 1 tsp fresh ginger, grated; 1 tsp garlic, minced; 1 medium yellow onion, thinly sliced; 1 cup nira (garlic chives) or scallions; 1 tbs vegetable oil (or neutral oil); 1 tsp salt; 1 tsp black pepper; 3 cups short-grain white rice, cooked; 1 tsp toasted sesame seeds; 0.5 tsp shichimi togarashi or chili flakes (optional); 2 tbs pickled ginger (beni shoga) or sliced cucumber (optional)

Inspired by Nagomi Japanese Restaurant

Time35m

Serves3

Pork onion nira, over rice

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Ingredients

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Pork & Sauce

1 lb pork shoulder, thinly sliced

3 tbs Aged soy sauce

2 tbs Mirin

1 tbs sake (or dry sherry)

1 tsp granulated sugar

1 tbs Toasted sesame oil

1 tsp Cornstarch

1 tsp Fresh ginger, grated

1 tsp Garlic, minced

Vegetables

1 medium yellow onion, thinly sliced

1 cup nira (garlic chives) or scallions

1 tbs vegetable oil (or neutral oil)

1 tsp Celtic sea salt

1 tsp black pepper

Rice & Garnish

3 cups short-grain white rice, cooked

1 tsp toasted sesame seeds

1/2 tsp shichimi togarashi or chili flakes (optional)

2 tbs pickled ginger (beni shoga) or sliced cucumber (optional)

Method

Pork & Sauce

Marinate

In a medium bowl combine soy sauce, mirin, sake, sugar, grated ginger, minced garlic and cornstarch. Whisk until sugar and cornstarch dissolve. Add the thinly sliced pork and toss to coat. Let marinate for 10–15 minutes at room temperature (or up to 30 minutes in the fridge).

Heat a large skillet or wok over medium-high heat and add the sesame oil. When shimmering, add the marinated pork in a single layer (work in batches if needed). Sear without moving for 30–45 seconds to develop color, then stir-fry for 2–3 minutes until pork is cooked through and the sauce has thickened and glazed the meat. Transfer cooked pork and sauce to a bowl and reserve.

Vegetables

Wipe the same skillet, return to medium heat and add vegetable oil. Add the sliced onion and a pinch of salt. Sauté, stirring occasionally, until softened and beginning to caramelize, about 6–8 minutes.

Add the nira (garlic chives) to the onions and stir-fry 1–2 minutes until wilted but still bright green. Season with black pepper and taste; add up to 1/4 tsp more salt if needed.

Return the cooked pork and any accumulated sauce to the skillet with the onions and nira. Toss everything together and cook 1–2 more minutes so flavors meld and the sauce coats the vegetables and meat. Remove from heat.

Rice & Assembly

Divide the warm cooked rice among serving bowls (about 3/4 cup rice per serving if making 3 servings).

Spoon the pork, onion and nira mixture evenly over the rice.

Garnish each bowl with a sprinkle of toasted sesame seeds, a pinch of shichimi togarashi if using, and a little pickled ginger or sliced cucumber on the side.

Serve immediately while hot.