Vinegar makes the meat soft and moist!Try out this pork steak with a slightly different Japanese flavor!Wasabi is volatile and may lose it's flavor if evaporated, so the key is in cooking it for a short period of time.Prepare the flavoring ingredients beforehand and you can make everything really quickly. Recipe by Naopu

Hope the video helps!Be careful not to let the sauce burn.Add the garlic to cold oil and fry until fragrant.Cook the pork steak until just cooked. If you cook it for too long, it will become tough.The cooking times will vary on the thickness of the meat.Be sure to bring the meat to room temperature. Recipe by Cooking S Papa

We use pork offcuts a lot in our house to make sausages, meatballs and so on. This time I tried making a pork 'steak' style dish. The sweet-salty and sour sauce goes very well with pork, and it's a hit every time I serve it to my family, so I decided to upload it.You can use any kind of thinly sliced meat. I don't use much teriyaki sauce since I also use shiso vinegar sauce, but please adjust the amount to your taste. For 2 servings. Recipe by Renbasu

I've tried a couple of different recipes for pork steak, and I think this one is the best.I scored the meat in Step 2.Do not to overcook the meat, or else it will become tough.For very thick cuts of meat, cover the pan to thoroughly cook.Tenderize the meat as desired.If you use vegetable oil, I recommend increasing the amount of mirin or adding a little sugar. Recipe by Shampoo hat

From my Ate's recipe version. I just used oyster as alternate in marinating the pork to avoid too salty taste.

turned out yummy

This stamina-boosting dish includes grated daikon for a refreshing feeling in the hot weather, and garlic to bring out the taste, for a perfect summer recipe. Coat the pork with katakuriko, fry, and mix with the daikon sauce for this delicious dish.Here is the recipe for the accompanying potatoes.. Recipe by aramassan

awesome recipe, made it again.

My hubby saw "Yokka-city Tonteki" (pork steak from Mie prefecture) on TV and said he wanted to try it, so I made my own version.I think thick cut pork is juicier and tastier, so I used a bock sliced about 3 cm thick.There's a lot of sauce and it's pretty rich, so use it for the cabbage and rice too. For 2 servings. Recipe by Meruchanlove

I spend a lot of time in Yokkaichi, so this is a familiar flavor.The combination of the Worcestershire sauce and garlic is what determines the taste.For an ultimate summer treat, have it with beer!Use a well-scored pork shoulder. Pink back loin with thick white fat on the edges just doesn't have the same flavor.If it's cheaper, get a big block of shoulder meat and slice it yourself at home!The thicker the meat, the better! Recipe by Mameningen