Name: Stir-Fried Pork and Enoki Mushrooms in Herb Sauce
Cuisine: 和食
Ingredients: 150g thinly sliced pork; 1 pack enoki mushrooms; 3-4 shiso leaves; 1 clove garlic; 1 tsp potato starch; 2 tbsp soy sauce; 2 tbsp sake; 2 tbsp mirin; 1 tbsp vinegar; 100ml water; 1 sliced red chili pepper; a pinch of coarsely ground black pepper

About "Stir-Fried Pork and Enoki Mushrooms in Herb Sauce"

A quick stir-fry of thinly sliced pork and enoki mushrooms in a refreshing vinegar-based herb sauce. The aromas of shiso leaves and red chili stimulate the appetite, making it perfect to pair with rice. Coating the pork with potato starch and cooking it starting from a cold sauce is the secret to keeping the meat incredibly tender and juicy.

Introduction to Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】 →

Video Timestamps

Tips for Making "Stir-Fried Pork and Enoki Mushrooms in Herb Sauce"

Prep
- Cut off the roots of the enoki mushrooms and shred them finely by hand. Roll up the shiso leaves and slice them thinly. Crush the garlic with a wooden spatula to release its aroma.
Prep
- Sprinkle 1 tsp of potato starch over the thinly sliced pork and toss to coat evenly. This coating locks in the juices, keeping the meat tender and moist when cooked.
Heat Control
- Add the pork to the cold sauce and separate with chopsticks to prevent clumping. Bring to a boil over medium heat, then simmer on low for about 5 minutes.
Texture
- Adjust the heat and simmering time to preserve the crunchy texture of the enoki mushrooms. Avoid overcooking them.

Ingredients for "Stir-Fried Pork and Enoki Mushrooms in Herb Sauce"

12 items

* Tap ingredient names to find on Amazon

150gthinly sliced pork
1pack enoki mushrooms
3-4shiso leaves
1clove garlic
1tsp potato starch
2tbsp soy sauce
2tbsp sake
2tbsp mirin
1tbsp vinegar
100mlwater
1sliced red chili pepper
apinch of coarsely ground black pepper

How to Make "Stir-Fried Pork and Enoki Mushrooms in Herb Sauce"

1
Prepping the Enoki Mushrooms
Cut off the root of 1 pack of enoki mushrooms slightly below the base. Then, tear and shred them finely by hand so that they absorb the sauce well.
Shred finely so they absorb the sauce wellCut off the root slightly below the base
2
Prepping the Aromatics
Stack 3-4 shiso leaves, roll them up tightly, and slice them thinly from the end. Crush 1 clove of garlic firmly with a wooden spatula or grate it.
Crushing garlic enhances its aroma when heatedKeep the shiso aside for the final garnish
3
Coating the Pork with Starch
Sprinkle 1 tsp of potato starch over 150g of thinly sliced pork, and toss with your hands to coat evenly. Coating the surface locks in the juices during cooking.
Ensure the pork is evenly coatedKeeps the meat tender and prevents it from drying out
4
Combining the Seasonings
In a pan, combine 2 tbsp soy sauce, 2 tbsp sake, 2 tbsp mirin, 1 tbsp vinegar, and 100ml water. Add the crushed garlic and 1 sliced red chili pepper.
Start with a cold panMeasure and add all ingredients at once
5
Adding Pork to the Cold Sauce
Before turning on the heat, add the thinly sliced pork to the cold sauce, separating the pieces with chopsticks. Doing this while cold prevents the meat from clumping and keeps it tender after cooking.
Separate the meat with chopsticks while coldPrevent the meat pieces from sticking together
6
Adding Enoki and Simmering
Bring to a boil over medium heat, then add all the shredded enoki mushrooms. Gently stir to coat them in the sauce, then reduce the heat to low and simmer for about 5 minutes until the sauce reduces.
Add the enoki mushrooms once the sauce boilsSimmer on low heat for 5 minutesSimmer until the sauce is almost gone
7
Plating and Garnish
Turn off the heat and transfer to a serving plate. Top generously with the sliced shiso leaves and sprinkle with coarsely ground black pepper to taste.
Top with plenty of shiso leavesEnjoy with freshly cooked rice

Food Science

Why This Dish Tastes So Good

The combination of inosinate in pork with glutamate and guanylate in enoki mushrooms and soy sauce creates an umami synergy. Additionally, the saltiness of soy sauce, sweetness of mirin, acidity of vinegar, and spiciness of chili pepper harmonize to balance the five basic tastes. Furthermore, using potato starch locks in the meat's moisture to keep it juicy, while giving the sauce a light glaze that clings perfectly to the ingredients.

Umami CompoundsBalance of Five TastesMoisture Control

Detailed Commentary on "Stir-Fried Pork and Enoki Mushrooms in Herb Sauce"

* Content organized by topics from the video.

Rice-Friendly Pork & Enoki for Early Autumn

Culinary researcher Koh Kentetsu appears alongside his partner Hamukatsu-san (a pig piggy bank) to introduce a recipe perfect for the lingering summer heat. Requested to make a dish that goes incredibly well with rice as part of his 'foolproof pork series,' Koh-san suggests Pork and Enoki Mushrooms, which can be made in a single frying pan in just 10 minutes, anticipating the season of new-crop rice and delicious autumn mushrooms. The ingredients are incredibly simple—just thinly sliced pork and enoki mushrooms. Despite its simplicity, this satisfying dish is sure to fill you up.

Careful Prep of Enoki and Aromatics

First, prepare the main ingredient, enoki mushrooms. Use 1 pack of enoki mushrooms and cut off the root slightly below the base. Then, tear and shred them finely by hand. Shredding them relatively small is key to ensuring they absorb the sauce well. Next, prepare the aromatics for the garnish. Stack 3 to 4 shiso leaves, roll them up tightly, and slice them thinly from the end. Prepare 1 clove of garlic to add punch and depth to the dish. While you can grate it, crushing it firmly from above with a wooden spatula releases a richer aroma when heated.

Pro Technique for Tender Pork

For this recipe, we use 150g of budget-friendly and easily accessible thinly sliced pork. Thinly sliced pork can easily become tough when cooked, but Koh-san's simple trick makes it incredibly tender. The secret is potato starch. Sprinkle 1 tsp of potato starch over the pork and toss with your hands to coat it evenly. Coating the surface of the meat locks in the umami during cooking, keeping it juicy and tender without drying out. This simple prep step elevates the flavor of this simple dish significantly.

Adding Pork to Cold Sauce

Cooking starts by combining the seasonings directly in the frying pan. Add 2 tbsp each of soy sauce, sake, and mirin, followed by 1 tbsp of vinegar to give it a refreshing kick, and 100ml of water. Add the crushed garlic and 1 sliced red chili pepper for a spicy kick. The crucial tip here is to add the thinly sliced pork to the sauce while it is still cold before turning on the heat. Separating the meat with chopsticks while cold prevents the pieces from sticking together, ensuring they cook evenly and stay tender.

Simmering Enoki on Low Heat

Once the pork is well separated in the sauce, turn the heat to medium. When it comes to a boil, add all the shredded enoki mushrooms. Gently stir to coat the enoki thoroughly in the sauce. Once combined, reduce the heat to low and simmer gently for about 5 minutes. Watching the sauce gradually reduce and concentrate the flavors is highly appetizing. Once the liquid is almost completely gone, turn off the heat and transfer to a plate. Top with plenty of thinly sliced shiso leaves and sprinkle with black pepper to taste.

Tasting: Crispy Enoki and Rich Flavor

Enjoy the finished Pork and Enoki Mushrooms with freshly cooked rice. With the first bite, the pleasant, crunchy texture of the enoki fills your mouth. The seasoning has a depth that is hard to believe comes only from pantry staples, offering a perfect balance of sweetness, acidity, and saltiness. The thinly sliced pork, coated in potato starch and cooked from cold, is incredibly tender and juicy. While the garlic provides a powerful punch, the refreshing acidity of the vinegar keeps it light and easy to eat. This excellent recipe is perfect as a side dish for rice or as a snack with drinks, and it's a great way to use up a whole pack of enoki.

About Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】

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