Ingredients
Main Ingredients (2 servings)
Seasonings
Steps
- For the pork shoulder cut for steak, 2 pieces, make small cuts with kitchen scissors between the red meat and fat. Repeat on the other side.
- Score the surface lightly with a knife in a crosshatch pattern.
- Gently press the meat with your hands all over to slightly stretch it. [This is the key!] Stretching the meat and then letting it return to its original size will result in a juicy and plump texture.
- Sprinkle salt, to taste, on both sides of the pork and gently rub it into the cuts.
- Spread soy sauce, 1/2 tsp evenly on the side that will be the presentation side. [This is the key!] Applying soy sauce here allows the flavor to penetrate, removes any gamey odor from the meat, and helps achieve a nice brown crust in a short time.
- Lightly coat both sides of the pork with all-purpose flour, as needed, and gently pat it in. [This is the key!] Dusting with flour acts as a protective layer, preventing the meat's juices from escaping.
- Heat vegetable oil, 1-2 tbsp, in a frying pan over medium to medium-high heat. Place the meat, soy sauce side down, and sear. [This is the key!] If the fatty side is not cooking through, move the pan to the back of the gas flame to help it cook. Move the meat around during cooking to ensure even browning.
- Once browned, flip the meat and reduce the heat slightly. Cook the second side for a shorter time than the first. [This is the key!] Baste the thick parts and the area between the red meat and fat with oil to achieve a good sear.
- Flip the meat again and cook for about 1 minute, then remove from the pan a little earlier than you might expect.
- Let the removed meat rest for about 2 minutes to allow the juices to settle.
- While the meat is resting, make the sauce. Leave the flavorful oil remaining in the pan; lightly wipe away any burnt bits.
- In the frying pan, add whole grain mustard, 1 tbsp, soy sauce, 1 tbsp, cooking sake (rice wine), 1 tbsp, mirin (sweet rice wine), 2 tbsp, sugar, 1/2 tsp, and optionally grated garlic, 1/2 clove. Stir and simmer until the sauce thickens slightly.
- Once the sauce has thickened slightly and has a syrupy consistency, plate the meat and pour the sauce over it.
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シャトー・メルシャンの甲州を代表する銘柄きいろ香。繊細な和柑橘と上品なミネラル感。和食全般・刺身・天ぷらにぴったり
8–10℃ Amazonで探す →ニュージーランド マールボロの代名詞クラウディー・ベイ。青草・柑橘・ハーブの爽やかな香り。サラダ・山羊チーズ・シーフードに最適
8–11℃ Amazonで探す →吟醸香と米の旨みが調和した飲みやすい一本。焼き魚・煮魚・和風パスタなど和食全般に合わせやすい
10–15℃（冷酒・花冷え） Amazonで探す →米と米麹のみで醸したコク豊かな純米酒。燗にすることで旨みがさらに開花し、煮物・焼き鳥・濃い味の惣菜と絶妙にマッチ
15–55℃（常温〜熱燗） Amazonで探す →火入れをしない生酒ならではの溌剌とした風味とフレッシュな香り。刺身・カルパッチョ・夏野菜の浅漬けなど、素材の鮮度を活かした料理に最適
5–10℃（雪冷え〜花冷え） Amazonで探す →国産ホップを使ったフレッシュで繊細な香り。アルコール度数は低めで飲みやすい。和食・刺身・冷奴と驚くほどよく合う
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冷・ホット（4–8℃ / 70–90℃） Amazonで探す →⚠️ お酒に関する注意事項
20歳未満の飲酒は法律で禁止されています。飲酒運転は法律で禁止されています。
妊娠中や授乳期の飲酒は、胎児・乳児の発育に影響するおそれがあります。お酒は適量を。
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