Pork Yakiniku Recipe

Combine marinade

In a medium bowl, whisk together 6 tbs soy sauce, 4 tbs mirin, 2 tbs sake, 2 tbs brown sugar, 1 tbs sesame oil, 2 tsp grated garlic, 1 tsp grated ginger, 1 tbs toasted sesame seeds and 1 tsp coarsely ground black pepper until sugar dissolves.

Marinate pork

Add the 600 g thinly sliced pork to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, marinate for 15 minutes at room temperature.

Prepare vegetables

While the pork marinates, slice 1 medium onion into 1/4" rings, core and slice 1 green bell pepper, halve 150 g shiitake mushrooms and thinly slice 2 scallions (reserve green parts for garnish). If using shredded cabbage or lettuce, place it on the serving platter now.

Heat pan or grill

Heat a large cast-iron skillet, heavy frying pan, or electric/grill plate over high heat until very hot. Add 1 tbs vegetable oil and swirl to coat. The pan should be smoking slightly for good sear.

Cook vegetables

Add onion rings, bell pepper slices, and shiitake mushrooms to the hot pan in a single layer. Cook, stirring occasionally, for 2–3 minutes until they begin to brown but remain crisp-tender. Transfer vegetables to a plate and keep warm.

Sear pork

Working in batches so you do not crowd the pan, add marinated pork slices to the hot pan in a thin layer. Let sear undisturbed for 30–45 seconds, then toss or flip pieces and cook another 30–60 seconds until pork is cooked through and edges caramelize. Each batch should take about 1–2 minutes total.

Combine and finish

Return the cooked vegetables to the pan with the last batch of pork and toss to combine. Pour any remaining marinade (if refrigerated separately, bring to a simmer) into the pan and cook 30–60 seconds to heat through and glaze the pork and vegetables. Taste and adjust seasoning with a splash more soy or a pinch of sugar if desired.

Make glossy sauce

If you want a thicker glossy sauce, whisk together 60 ml water, 1 tbs soy sauce, 1 tsp mirin and 1 tsp cornstarch until smooth. Pour into the hot pan with pork and vegetables and cook 30–60 seconds, stirring, until sauce thickens and coats ingredients.

Arrange shredded cabbage or lettuce on serving plates if using. Spoon pork yakiniku and vegetables over the bed of greens or alongside steamed rice. Sprinkle reserved scallion greens and additional toasted sesame seeds on top. Serve immediately with steamed rice, pickles, or a side of kimchi if desired.