Steps

1. In a bowl, combine Soy Sauce 1 tbsp, Miso 1 tbsp, Mirin (Sweet Rice Wine) 1 tbsp, Sugar 1 tbsp, and Grated Ginger 1 piece. Mix well to create the sauce. (Pro Tip: For extra punch, add garlic or sesame oil to your preference, or thicken it with oyster sauce.)
   🕒 01:16
2. Pierce 2 Pork Loin Cutlets all over with a fork on both sides. Pay extra attention to the connective tissues. (Pro Tip: Piercing with a fork ensures even cooking and better sauce penetration. Pork loin cutlets are recommended for their balanced fat and lean meat ratio, resulting in a tender texture.)
   🕒 02:11
3. Line the toaster rack with two layers of aluminum foil, folding up the edges to create a dam that prevents meat juices from leaking.
   🕒 03:12
4. Place the prepped pork cutlets on the aluminum foil and evenly brush the rich sauce you made onto both sides of the meat.
   🕒 03:53
5. Set your toaster to 230℃ (maximum temperature) and prepare to bake. If your toaster doesn't have temperature settings, just proceed with baking.
   🕒 04:48
6. Remove the green core from 10cm of Green Onion and finely julienne the rest.
   🕒 05:07
7. Soak the julienned green onions in water to remove their sharpness and make them crisp.
   🕒 05:35
8. Place the removed green onion core into the toaster along with the pork to be roasted.
   🕒 05:44
9. Bake until the surface is golden brown and looks deliciously cooked.
   🕒 06:00
10. Remove the roasted pork and softened green onion. Slice the pork into bite-sized pieces by shaving it.
    🕒 06:35
11. Arrange the sliced roast pork on a plate.
    🕒 07:01
12. Pour any remaining meat juice sauce from the aluminum foil over the roast pork. Serve with the cooked green onion.
    🕒 07:17
13. Top with the julienned green onions that were soaked in water until crisp.
    🕒 07:37
14. Serve with salted mustard on the side, if desired. Enjoy!
    🕒 07:43