This hearty pork steak, known as tonteki in Japan, is seared until golden and finished with a flavorful soy-based sauce. Here, I’ve paired it with king oyster mushrooms (eringi), but maitake or shiitake mushrooms would work just as well.
15 minutes
Kamekichi Papa
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 2 pork loin steaks (tonteki style)
- 1 king oyster mushroom (eringi)
- salt and pepper (to taste)
- 3tbsp all-purpose flour
- neutral oil (for pan-frying)
- A2tbsp soy sauce
- A2tbsp mirin (Japanese sweet rice wine)
- A4tsp Worcestershire sauce
- A2tsp ketchup
- A1tbsp sugar
- A2tbsp water
DIRECTIONS
Preparation
Make several deep cuts into the pork loin steaks to help them cook evenly.
- 1
Season both sides with salt and pepper, then lightly coat with flour.
- 2
Heat a thin layer of oil in a skillet over medium heat. Place the pork in the pan and begin searing.
- 3
Once one side is browned, add the sliced mushrooms and cook together.
- 4
When the mushrooms have softened, remove them from the pan. Add the (A) ingredients (soy sauce, mirin, Worcestershire, ketchup, sugar, and water) and let it bubble, then return the pork to the skillet and coat well in the sauce.
- 5
Serve the pork steak topped with the mushrooms and sauce.
RecipeID
763
Tips & Notes
・Season generously with salt and pepper for a bolder, more balanced flavor.
・Try switching up the mushrooms—shiitake or maitake add extra umami.
MY RATING
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A stay-at-home dad holding both a chef's license and a Food Education Advisor certification. Now in his 17th year of running a cooking blog and his 12th year writing a newspaper column, he continues to win over the stomachs of his family as well with his cooking. He shares a wide variety of recipes spanning Japanese, Western, and Chinese cuisines, ranging from everyday meals to great appetizers for drinks.