Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to make a special dish, tonteki (pork steak) from mie prefecture. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Tonteki is a Japanese pork loin steak dish served in a savory citrusy sauce. Tonteki is sauteed pork loin with a garlicky savory brown sauce. This hearty but reasonable B-class gourmet dish started in Yokkaichi city in Mie prefecture originally, but gradually spread to other parts of Japan.
Tonteki (Pork Steak) from Mie Prefecture is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Tonteki (Pork Steak) from Mie Prefecture is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have tonteki (pork steak) from mie prefecture using 7 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Tonteki (Pork Steak) from Mie Prefecture:
- Take 2 pieces Pork shoulder thick steak
- Prepare Secret tonteki sauce
- Prepare 40 ml Soy sauce
- Prepare 60 ml Japanese Worcestershire-style sauce
- Get 1 tsp Ketchup
- Make ready 2 tsp Mirin
- Get 1 clove Garlic
This pork steak which is as big and thick as a baseball glove is covered in a rich sauce whose secret recipe differs from place to place. It goes especially well with garlic and shredded cabbage. Chat with a local tour guide. Tonteki is usually made with pork loin, but even if you can get a piece with a layer of fat on top of the chop, the meat can turn out dry.
Instructions to make Tonteki (Pork Steak) from Mie Prefecture:
- Tenderize the pork shoulder and cut into baseball glove shapes or bite size pieces.
- Mix all the sauce ingredients in a bowl (either sliced garlic or whole garlic is okay). Marinate Step 1's pork in the mixture for about 15 minutes.
- Heat vegetable oil in a pan and cook the pork and garlic.
- Once the pork meat cooks through, add the sauce and simmer. When the sauce coats the meat well, it's ready to serve.
- Serve with plenty of julienned cabbage.
I experiment with pork loin, pork neck and pork shoulder, and the shoulder is my preferred cut because of its marbling. In supermarkets here, you can buy large pieces. "Tonteki" otherwise known as "pork loin steak," is a staple dish in Japan's Mie prefecture. Chef Shusaku Namikawa took the idea and elevated the pork loin steak into a dish worthy of its numerous franchises in Japan, and now, its first international franchise in the Philippines. These nine Mie-area attractions will have you adding the prefecture to the travel itinerary for your next trip to Asia. On the opposite end of the haute cuisine spectrum from Matsusaka beef is the cheap yet mouth-wateringly delicious Mie dish tonteki, a pork-loin steak fried up in a thick soy sauce with whole.
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