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Teriyaki Pork Rice Bowl Recipe

Japanese-inspired · Main course · 30 min total

A quick and savory weeknight dinner featuring tender pork glazed in a homemade teriyaki sauce, served over steamed rice with crisp vegetables.

Ingredients

• 1 lb pork loin or tenderloin, thinly sliced
• 2 tbsp vegetable oil
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tbsp sake (or dry sherry)
• 2 tbsp brown sugar
• 1 tsp grated fresh ginger
• 2 cloves garlic, minced
• 2 cups cooked white rice
• 1 cup steamed broccoli florets
• 1 carrot, julienned
• 2 green onions, sliced
• 1 tbsp sesame seeds
• 1 tsp cornstarch mixed with 1 tbsp water (slurry)

Instructions

1. In a small bowl, whisk together soy sauce, mirin, sake, brown sugar, ginger, and garlic to make the teriyaki sauce.
2. Heat vegetable oil in a large skillet or wok over high heat. Add pork slices in a single layer and cook until browned, about 2 minutes per side. Work in batches if needed.
3. Pour the teriyaki sauce over the pork. Bring to a boil, then reduce heat and simmer for 2 minutes.
4. Stir in the cornstarch slurry and cook, stirring, until the sauce thickens, about 1 minute.
5. Divide cooked rice among 4 bowls. Top with teriyaki pork, broccoli, and carrot. Garnish with green onions and sesame seeds.

Tips

• For a thicker sauce, add an extra teaspoon of cornstarch slurry.
• Substitute pork with chicken or tofu if desired.
• Serve with a side of pickled ginger or a drizzle of sriracha for heat.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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