Mirin contains 14% alcohol but zero gets you drunk—it all burns off, leaving pure concentrated rice sweetness.
Sticky Pork Rice Bowls
Dive into the mouthwatering world of Sticky Pork Rice Bowls, where tender, caramelized pork meets fluffy rice for a flavor explosion! With a tantalizing blend of soy sauce, ginger, and a touch of sesame oil, this dish brings that beloved street food vibe right to your kitchen. Perfect for a quick weeknight dinner, these bowls are sure to satisfy your cravings and impress your taste buds!
Prep
10
min
Cook
10
min
Serves
2
people
Level
beginner
The Story
This sticky-sweet rice bowl is actually Japan's answer to Chinese char siu, born when 19th-century Japanese cooks discovered Cantonese barbecue pork but lacked proper ovens—so they said 'sod it' and created teriyaki-style glazing in regular pans, turning Guangzhou's roasted masterpiece into Tokyo's weeknight hero using nothing but stovetop sorcery and sake-fueled determination.
Regional Twist
In Osaka's Kansai region, they swap the brown sugar for dark miso paste and double the garlic, creating a saltier, funkier glaze that locals swear makes Tokyo's sweet version taste like candy for children.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 1 tbsp (15 ml) mirin
- 1 tbsp (15 ml) sake
Pantry Items
Amounts also listed in instructions below
- brown sugar (to taste)
- garlic (to taste)
- ½ lb (227 g) pork slices
- soy sauce (to taste)
👨🍳 Instructions
- 1
Mix soy sauce, mirin, garlic, sake, and brown sugar. Simmer for 2 minutes, then set aside.
- 2
Lightly brown pork in a pan on both sides, then remove.
- 3
Pour in the sauce and bring to a simmer. Once glossy, re-add the pork and cook until the sauce sticks.
- 4
Serve over rice and garnish as desired.
💡 Pro Tips
- ✓Reduce your glaze to exactly 220°F (soft ball stage) to achieve the perfect sticky consistency that coats the pork without being gummy or too thin.technique220°F
- ✓Use a 3:2:1 ratio of soy sauce to mirin to brown sugar for optimal umami balance and proper caramelization without burning.ingredient3:2:1 ratio
- ✓Slice pork against the grain at exactly ¼-inch thickness because thinner slices overcook in the sticky sauce while thicker ones don't absorb flavor properly.technique¼-inch thickness
- ✓Brown the pork for only 45-60 seconds per side at medium-high heat to create Maillard reaction without fully cooking, since it finishes in the sauce.timing45-60 seconds
- ✓Add the pork back to the sauce when it reaches a glossy, nappe consistency (coats the back of a spoon) to prevent overcooking while building the sticky coating.timing
Share this recipe
Prep
10
min
Cook
10
min
Serves
2
people
Level
beginner
Share this recipe
Mirin contains 14% alcohol but zero gets you drunk—it all burns off, leaving pure concentrated rice sweetness.
Sticky Pork Rice Bowls
Dive into the mouthwatering world of Sticky Pork Rice Bowls, where tender, caramelized pork meets fluffy rice for a flavor explosion! With a tantalizing blend of soy sauce, ginger, and a touch of sesame oil, this dish brings that beloved street food vibe right to your kitchen. Perfect for a quick weeknight dinner, these bowls are sure to satisfy your cravings and impress your taste buds!
The Story
This sticky-sweet rice bowl is actually Japan's answer to Chinese char siu, born when 19th-century Japanese cooks discovered Cantonese barbecue pork but lacked proper ovens—so they said 'sod it' and created teriyaki-style glazing in regular pans, turning Guangzhou's roasted masterpiece into Tokyo's weeknight hero using nothing but stovetop sorcery and sake-fueled determination.
Regional Twist
In Osaka's Kansai region, they swap the brown sugar for dark miso paste and double the garlic, creating a saltier, funkier glaze that locals swear makes Tokyo's sweet version taste like candy for children.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 1 tbsp (15 ml) mirin
- 1 tbsp (15 ml) sake
Pantry Items
Amounts also listed in instructions below
- brown sugar (to taste)
- garlic (to taste)
- ½ lb (227 g) pork slices
- soy sauce (to taste)
👨🍳 Instructions
- 1
Mix soy sauce, mirin, garlic, sake, and brown sugar. Simmer for 2 minutes, then set aside.
- 2
Lightly brown pork in a pan on both sides, then remove.
- 3
Pour in the sauce and bring to a simmer. Once glossy, re-add the pork and cook until the sauce sticks.
- 4
Serve over rice and garnish as desired.
💡 Pro Tips
- ✓Reduce your glaze to exactly 220°F (soft ball stage) to achieve the perfect sticky consistency that coats the pork without being gummy or too thin.technique220°F
- ✓Use a 3:2:1 ratio of soy sauce to mirin to brown sugar for optimal umami balance and proper caramelization without burning.ingredient3:2:1 ratio
- ✓Slice pork against the grain at exactly ¼-inch thickness because thinner slices overcook in the sticky sauce while thicker ones don't absorb flavor properly.technique¼-inch thickness
- ✓Brown the pork for only 45-60 seconds per side at medium-high heat to create Maillard reaction without fully cooking, since it finishes in the sauce.timing45-60 seconds
- ✓Add the pork back to the sauce when it reaches a glossy, nappe consistency (coats the back of a spoon) to prevent overcooking while building the sticky coating.timing