Steps

1. 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.
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2. Score the surface lightly with a knife in a crosshatch pattern.
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3. 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.
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4. Sprinkle salt, to taste, on both sides of the pork and gently rub it into the cuts.
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5. 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.
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6. 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.
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7. 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.
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8. 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.
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9. Flip the meat again and cook for about 1 minute, then remove from the pan a little earlier than you might expect.
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10. Let the removed meat rest for about 2 minutes to allow the juices to settle.
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11. While the meat is resting, make the sauce. Leave the flavorful oil remaining in the pan; lightly wipe away any burnt bits.
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12. 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.
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13. Once the sauce has thickened slightly and has a syrupy consistency, plate the meat and pour the sauce over it.
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