Name: TOKYO GRILL at North Yorks Pork Ginger Yaki Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 500 g pork loin (thinly sliced) or pork shoulder, trimmed; 3 tbs soy sauce; 1 tbs sake (or dry sherry); 1 tsp cornstarch; 1 tsp ground white pepper; 3 tbs fresh ginger, finely grated; 2 tsp garlic, minced; 3 tbs soy sauce; 2 tbs mirin; 1 tbs rice vinegar; 1 tbs brown sugar (or granulated sugar); 1 tsp sesame oil; 120 ml water or chicken stock; 1 tsp cornstarch (for slurry); 1 medium yellow onion, thinly sliced; 1 medium carrot, julienned or thinly sliced; 2 stalks scallions, thinly sliced (green parts for garnish); 2 tbs vegetable oil (or neutral oil) for frying; 1 tsp toasted sesame seeds (optional)

Method

Pork & Marinade

Prepare pork

Slice the pork thinly across the grain if not pre-sliced (about 2–3 mm). Place the pork in a bowl.

Add 3 tbs soy sauce, 1 tbs sake, 1 tsp cornstarch and 1 tsp ground white pepper to the pork. Mix thoroughly so each piece is lightly coated. Let marinate 10–15 minutes at room temperature (or up to 30 minutes refrigerated).

Ginger Sauce

While the pork marinates, combine the sauce ingredients in a bowl: 3 tbs grated fresh ginger, 2 tsp minced garlic, 3 tbs soy sauce, 2 tbs mirin, 1 tbs rice vinegar, 1 tbs brown sugar, 1 tsp sesame oil and 120 ml water or chicken stock. Stir until sugar dissolves.

In a small cup, dissolve 1 tsp cornstarch in 1 tbsp water to make a slurry and set aside.

Vegetables & Stir-fry

Heat a large nonstick or stainless steel skillet or wok over medium-high heat. Add 2 tbs vegetable oil and swirl to coat.

Add the sliced onion and carrot to the pan. Stir-fry 2–3 minutes until they begin to soften and the onion becomes translucent but not browned. Push vegetables to the side of the pan (or remove to a plate briefly if your pan is small).

Increase heat to high. Add the marinated pork in an even layer, spreading pieces so they contact the pan. Let sear undisturbed 30–45 seconds to get color, then stir-fry 1–2 minutes until pork is mostly cooked through (no pink inside). If you removed the vegetables, return them now and combine with the pork.

Pour the prepared ginger sauce over the pork and vegetables. Stir to combine and bring to a gentle simmer for 30–45 seconds.

Give the cornstarch slurry a quick stir, then pour it into the simmering sauce while stirring. Cook 30–60 seconds until the sauce thickens and becomes glossy, coating the pork. Taste and adjust seasoning: add a splash more soy for salt or a pinch of sugar if you want sweeter.

Turn off heat and stir in the sliced scallion greens and 1 tsp toasted sesame seeds, if using. Drizzle a tiny extra 1/2 tsp sesame oil for fragrance, if desired.

Serve immediately over steamed rice or with noodles. Leftovers: cool and refrigerate up to 3 days.