Pork Tenderloin Donburi

Name: Pork Tenderloin Donburi
Yield: 4 servings
Cuisine: British
Ingredients: ~563g Pork tenderloin; Shoyu or shio koji, enough to coat the pork; 2 , thinly sliced Red onions; 2 thumb-sized pieces, grated Ginger; 2 cloves, minced Garlic; 2 tsp Soy sauce; 1 tbsp Mirin; 1 tbsp Cooking sake; 60 ml (1/4 cup) Stock; 1 tsp Miso paste; to taste Extra grated ginger; 1/4 tsp Xanthan gum; 1 tbsp cornflour + 1 tbsp water cornflour + water slurry (for thickening); 4 cups (1 cup) per bowl) Steamed Japanese short-grain rice; 4 Onsen eggs or poached eggs; as needed Chopped green onions; as needed Sesame seeds

Maya’s Wine Bar & Kitchen @latte_and_wine

I am in love with these bowls inspired by Japanese “Roast” beef donburi. This time I decided to switch things up and used tender pork tenderloin for a light, juicy and umami-packed dish.

The trick with lean meats is to marinate overnight and cook gently to desired doneness. This method yields perfect pork tenderloin, lean toprump or chicken/turkey breast every time.

I am in love with these bowls inspired by Japanese “Roast” beef donburi. This time I decided to switch things up and used tender pork tenderloin for a light, juicy and umami-packed dish.

The trick with lean meats is to marinate overnight and cook gently to desired doneness. This method yields perfect pork tenderloin, lean toprump or chicken/turkey breast every time.

Maya’s Wine Bar & Kitchen @latte_and_wine

I am in love with these bowls inspired by Japanese “Roast” beef donburi. This time I decided to switch things up and used tender pork tenderloin for a light, juicy and umami-packed dish.

The trick with lean meats is to marinate overnight and cook gently to desired doneness. This method yields perfect pork tenderloin, lean toprump or chicken/turkey breast every time.

I am in love with these bowls inspired by Japanese “Roast” beef donburi. This time I decided to switch things up and used tender pork tenderloin for a light, juicy and umami-packed dish.

The trick with lean meats is to marinate overnight and cook gently to desired doneness. This method yields perfect pork tenderloin, lean toprump or chicken/turkey breast every time.

Saved

Ingredients

4 servings

~563gPork tenderloin
Shoyu or shio koji, enough to coat the pork
2, thinly sliced Red onions
2thumb-sized pieces, grated Ginger
2cloves, minced Garlic
2 tspSoy sauce
1 tbspMirin
1 tbspCooking sake
60 ml (1/4 cup)Stock
1 tspMiso paste
to taste Extra grated ginger
1/4 tspXanthan gum
1 tbsp cornflour + 1 tbsp watercornflour + water slurry (for thickening)
4 cups (1 cup)per bowl) Steamed Japanese short-grain rice
4Onsen eggs or poached eggs
as neededChopped green onions
as neededSesame seeds

Saved

Steps

1

Coat pork with shoyu koji and marinate overnight in the fridge.
2

Sear the pork on all sides in a hot pan until browned.
3

Heat a pot of water until about 80C. Place the pork in a heatproof food bag and put the bag in the pot. Poach pork in a heatproof bag at 80°C water for around 55 min, until 63°C inside.
4

Note: This method yields most tender results and lets the juices collect in the bag. You can poach the meat in water directly, but some flavor will leak out. You could also finish the pork in the oven, but be careful not to dry out the meat.
5

After the pork is cooked, wrap it in foil and let rest for at least 10 min, then slice thinly. Reserve juices.
6

Cook onions, ginger, garlic, soy sauce, mirin, sake, and stock in a pan until deeply caramelised. It helps to let everything simmer under the lid until the onions sweat out all the water, then stir periodically until perfectly caramelised and jammy.
7

For sauce, lightly simmer reserved pork juices with miso and extra grated ginger, then thicken with cornstarch slurry or xanthan gum until glossy.
8

To serve, place rice in bowls, top with caramelised onions, sliced pork, spoon the sauce over the pork, crack an onsen egg on top, and finally sprinkle some green onions, and sesame seeds.