Kuwayaki Pork Donburi

Makes 2 servings

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For the marinade
1 Tbsp shoyu
½ Tbsp sake
1 tsp squeezed juice from grated ginger

5 ½ oz (150g) thinly sliced pork loin
3–4 Tbsp katakuriko (potato starch)
2 Tbsp avocado oil

For the sauce
1 ½ Tbsp shoyu
1 Tbsp sugar
1 Tbsp mirin
1 Tbsp water

3 shiso leaves, thinly sliced
¼ sheet toasted nori, cut with kitchen scissors into thin strips
2 servings cooked short-grain rice

Combine the marinade ingredients in a plate or shallow bowl and add the pork. Let it sit for 5 minutes.

Put the katakuriko in a large plate. Drain the excess marinade off the pork and coat evenly in the katakuriko. Shake off any excess.

Heat the oil in a large skillet over medium-high heat and fry the pork so both sides turn a golden brown. If doing this in batches, be sure to add enough oil with each batch so the pork sizzles. Combine the sauce ingredients in a small bowl and add to the pork. Cook until most of the liquid is absorbed.

Assemble the donburi in individual bowls in the following order: hot rice on the bottom, top with the shiso and nori, and lay the pork on top.