This dish is a full-flavored stir-fried pork and veggie platter, coated in a deeply-savory Japanese-style Worcestershire sauce.
It’s a favorite from bustling Japanese diners, known for its irresistible "bukkoi" (extra rich) flavor.
But first—did you know?
Worcestershire sauce was originally created in 19th-century Worcester, England, as a fermented blend of anchovies, vinegar, and spices. Known globally under the “Lea & Perrins” brand, it even holds royal warrants in the UK.
When it arrived in Japan in the early Meiji period, locals embraced its complex, sweet and salty tang as “Soy sauce with a Western twist.” Japanese makers soon adapted the recipe—without anchovies—to better suit local tastes, adding fruit, vegetables, and more sugar for a mellower, richer sauce.
Today, Japanese-style Worcestershire sauce (and its cousins like tonkatsu sauce, okonomiyaki sauce, and yakisoba sauce) are staples in countless comfort foods.
This dish celebrates that uniquely-Japanese evolution with a punchy, garlicky glaze that keeps you going back for more rice!
☆ Big, bold flavor with garlic and umami
☆ One bite and you'll be hooked!
15 minutes
Kitchen of Love & Healing
PROFILE
INGREDIENTS
SERVES 3
Original recipe (1X) yields 3 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 6 oz thinly-sliced pork belly
- 5 cup raw mung bean sprouts
- 2 1/2 cup roughly-chopped cabbage
- 0.5 medium onion, thinly sliced along the grain
- 0.5 medium carrot,julienned or thinly sliced diagonally
- a pinch of salt
- ground black pepper, to finish (optional)
- A2 tbsp. Japanese Worcestershire sauce
- A1 tbsp. sake (or dry white wine)
- A1 tbsp. mirin
- A1 tsp. soy sauce
- A1 tsp. grated garlic
- A6 shakes black pepper
- A2 pinches of potato starch (or cornstarch)
INSTRUCTIONS
- 1
Prep the ingredients.
・Cut pork into bite-sized strips.
・Slice the onion and julienne the carrot.
・Mix all A ingredients (Japanese Worcestershire sauce, sake, mirin, soy sauce, garlic, pepper, potato starch) in a small bowl. Stir well so the starch doesn’t settle.
- 2
Sear the pork.
Place pork in a cold frying pan (no oil). Turn to high heat and sear until golden and aromatic.
Remove the pork and set aside, leaving the fat in the pan.
- 3
Stir-fry the vegetables.
Add onion and carrots to the pan and sauté over medium heat until lightly browned.
Add cabbage and stir-fry quickly over high heat with a pinch of salt.
Avoid overcooking—leave a little crunch in the cabbage.
- 4
Finish with sauce.
Add the pork back into the pan along with the bean sprouts and sauce mixture (A).
Stir-fry over high heat until everything is coated and the sauce bubbles and thickens.
Make sure to stir the sauce again before adding to ensure that the starch is well-mixed.
- 5
Serve.
Plate and top with freshly-ground black pepper (optional).
Pair with rice and miso soup for the ultimate diner-style meal.
RecipeID
145
Tips & Notes
・Japanese Worcestershire sauce is not the same as Chinese oyster sauce!
Think of it more like a Japanese-style BBQ or yakisoba sauce.
・You can substitute green bell peppers or other veggies to customize the dish.
・For an extra-rich finish, Tamari soy sauce works well.
(Or substitute with 1 tbsp. 4x concentrated mentsuyu.)
・A bit of starch helps the sauce coat everything well.
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About Me I’m based in Aichi Prefecture and share home-cooked recipes created from my own unique perspective and intuition—recipes I truly believe are delicious. 🍀 With just a small twist on everyday dishes, my “magic recipes” can turn them into something irresistibly tasty. You might even discover some unexpected secret techniques or hidden flavors! I carefully explain each step, sharing the purpose and principles behind it so you can understand not only how to cook, but also why. To me, cooking is a heartfelt creation—your personal message to the people you care about. That message travels through the food, sparking a silent conversation the moment they take a bite. I hope you’ll enjoy those beautiful, unspoken conversations, and create special moments that spread warmth and connection. Awards & Achievements ・ April 2025 – House Foods “Kaori Salt” Recipe Contest – House Foods Award ・ November 2024 – S&B Foods Mustard Recipe Contest – MAILLE Award ・ May 2024 – Kikkoman “Wagaya wa Yakinikuya-san” Recipe Contest – Grand Prize ・ May 2024 – Yamaki Dashi Pack Recipe Contest – Grand Prize ・ 2023 – Nadia Best Video Award, Artist Meal Plan Award, and Monthly MVP ・ Featured in Nadia Magazine Vol. 09, 12, and 13 Cooking is a letter from the heart—let’s fill it with love.