Name: Tonteki (Japanese Pork Steak)
Cuisine: 和食
Ingredients: 200g thick-cut pork loin; Cabbage, to taste; Tomato, to taste; 1 clove garlic; 2 tbsp lard (or olive oil); Potato starch, to taste; A pinch of baking soda (half a pinch on each side); [Enzyme Paste] 20g maitake mushrooms; [Enzyme Paste] 5g fresh ginger (grated); [Enzyme Paste] 2g salt; [Enzyme Paste] 2g sugar; [Sauce] 1 tbsp Worcestershire sauce; [Sauce] 1/2 tbsp oyster sauce; [Sauce] 1/2 tbsp soy sauce; [Sauce] 1 tbsp mirin; [Sauce] 1 tsp honey; [Sauce] A pinch of miso; [Sauce] 1 tbsp reserved maitake enzyme paste

About "Tonteki (Japanese Pork Steak)"

This ultimate Tonteki (Japanese pork steak) recipe uses a maitake mushroom and ginger enzyme paste to make pork loin incredibly tender in just 15 minutes. Treating the meat with baking soda and coating it with potato starch locks in moisture, ensuring a juicy finish. Glazed with a sweet and savory sauce made from Worcestershire sauce, oyster sauce, mirin, honey, and a secret touch of miso, this dish brings professional results to your home kitchen. We cover everything from choosing the right cut to cooking and resting techniques for foolproof success.

Introduction to 予約7年待ち「肉の鬼才」森田隼人の料理研究所 →

Tips for Making "Tonteki (Japanese Pork Steak)"

Meat Selection
- Choose a thick-cut pork loin of 200–250g. Look for meat with no red juices in the tray, a glossy pale pink color, and clean, translucent white fat.
Prep (Aging)
- If time permits, let the meat rest uncovered on a paper-towel-lined plate in the fridge for 2–3 hours. This dries the surface, greatly improving browning, glaze, and aroma.
Prep (Scoring)
- Score the connective tissue between the fat and meat in a glove pattern to prevent shrinkage and ensure even cooking, then poke holes all over with a fork.
Enzyme Treatment
- Make a paste with 20g of maitake, 5g of grated fresh ginger (do not use tubed ginger, as heat deactivates the enzymes), 2g of salt, and 2g of sugar. Apply to both sides and wrap tightly in foil to activate the enzymes.
Enzyme Temp Control
- To maintain the optimal enzyme temperature of 40–50°C, warm a fish grill on low for 30 seconds, turn it off, and let the meat rest inside for 15 minutes. Room temp works but is slightly less effective.
Prep (Soda & Starch)
- After 15 minutes, scrape off and reserve the paste for the sauce. Sprinkle half a pinch of baking soda on each side to raise pH and retain moisture, then brush with a thin layer of potato starch to lock in juices.
Heat & Searing
- In the garlic-infused oil, sear the fat cap for 30 seconds. Then cook the flat sides over low heat, flipping every 30 seconds for 2.5 minutes total. Cover with foil halfway through to steam-cook evenly.
Residual Heat
- Wrap the cooked meat in crumpled aluminum foil to let it rest and cook through evenly with residual heat.
Sauce
- Use the rendered pork fat in the pan, add the sauce ingredients and 1 tbsp of reserved enzyme paste, and simmer on low. Keep miso to a minimum to avoid overpowering. Sear remaining maitake on the side to add umami.
Finishing
- Return the rested meat to the pan and toss over heat to coat it thoroughly, caramelizing the sauce for a beautiful glaze.

Ingredients for "Tonteki (Japanese Pork Steak)"

18 items

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200gthick-cut pork loin
Cabbage,to taste
Tomato,to taste
1clove garlic
2tbsp lard (or olive oil)
Potatostarch, to taste
Apinch of baking soda (half a pinch on each side)
[EnzymePaste] 20g maitake mushrooms
[EnzymePaste] 5g fresh ginger (grated)
[EnzymePaste] 2g salt
[EnzymePaste] 2g sugar
[Sauce]1 tbsp Worcestershire sauce
[Sauce]1/2 tbsp oyster sauce
[Sauce]1/2 tbsp soy sauce
[Sauce]1 tbsp mirin
[Sauce]1 tsp honey
[Sauce]A pinch of miso
[Sauce]1 tbsp reserved maitake enzyme paste

How to Make "Tonteki (Japanese Pork Steak)"

1
[Prep (Optional)] If time permits, place the pork loin on a plate lined with paper towels and leave it uncovered in the refrigerator for 2 to 3 hours to dry out excess surface moisture.
2
Pat the surface of the pork loin dry with paper towels. Score the connective tissue between the fat and the meat (scoring) to prevent curling, making cuts to shape it like a glove, then poke holes all over with a fork.
3
Finely mince 20g of maitake mushrooms until they form a paste (or use a food processor) and combine with 5g of grated fresh ginger. Add 2g of salt and 2g of sugar, then mix well to create the enzyme paste.
4
Place the pork on a sheet of aluminum foil and spread the enzyme paste evenly on both sides. Wrap tightly with the foil to seal.
5
Preheat a fish grill (or oven) on low for about 30 seconds, turn off the heat, place the foil-wrapped meat inside, and let it rest in the residual heat (40–50°C / 104–122°F) for 15 minutes to warm (if short on time, room temperature is fine).
6
While the meat is resting, shred the cabbage and soak it in water, and slice the tomato to prepare the garnish.
7
Cut 1 clove of garlic in half and crush it with the flat side of a knife. Add 2 tbsp of lard (or olive oil) to a pan, heat on low, and gently fry the garlic for about 5 minutes to infuse the oil with its aroma and flavor. Remove and set the garlic aside.
8
After 15 minutes, remove the meat from the foil. Carefully scrape off the enzyme paste from the surface with a spoon and set it aside for the sauce.
9
Sprinkle half a pinch of baking soda evenly on each side of the meat. Use a pastry brush to lightly coat both sides with potato starch.
10
Heat the pan with the garlic-infused oil over low heat. First, sear the fat cap on the side for 30 seconds. Then, cook the flat sides, flipping every 30 seconds, for a total of about 2 minutes and 30 seconds. Partway through cooking, cover the pan with aluminum foil to steam-cook.
11
Remove the cooked meat from the pan, place it on a crumpled sheet of aluminum foil, wrap it up, and let it rest to cook through gently with residual heat.
12
Keep the rendered pork fat in the pan. Add 1 tbsp Worcestershire sauce, 1/2 tbsp oyster sauce, 1/2 tbsp soy sauce, 1 tbsp mirin, 1 tsp honey, a pinch of miso, and 1 tbsp of the reserved enzyme paste, then mix over low heat. Sear any remaining maitake mushrooms in the empty space of the pan to add umami to the sauce while simmering it slightly.
13
Plate the shredded cabbage, tomato, and seared maitake mushrooms.
14
Remove the meat from the foil, return it to the pan, and cook over low heat, tossing to coat it thoroughly with the sauce to caramelize and create a beautiful glaze.
15
Plate the pork, pour the sauce from the pan over it, top with the fried garlic, and serve.

Detailed Commentary on "Tonteki (Japanese Pork Steak)"

* Content organized by topics from the video.

The Secrets of Tonteki and the Appeal of Pork

The video begins with the assistant sharing that they have been feeling easily fatigued lately. Chef Morita explains that pork is an excellent ingredient for recovery, as it is rich in vitamin B1, has a low fat-melting point, and is gentle on the digestive system. Addressing the common complaint that homemade Tonteki often turns out tough, Morita confidently asserts, 'Anyone can make it dramatically delicious with the right cut of meat and a few simple tricks.' He introduces four golden rules for the ultimate Tonteki: 1) selecting the right meat, 2) utilizing the enzymatic power of maitake and fresh ginger, 3) locking in moisture with potato starch, and 4) creating a beautiful glaze with the sauce. He then demonstrates this ultimate recipe combining these principles.

How to Choose the Perfect Cut of Pork Loin

The best cut for Tonteki is pork loin, which offers a great balance of fat and lean meat with a uniform texture. A thick-cut portion of 200 to 250 grams is ideal. When shopping, look for three things: no red juices (drip) in the tray, a pale pink color with a glossy surface, and clean white fat that isn't grayish. As a professional tip, Morita recommends 'quick aging' if time allows: place the meat on a paper-towel-lined plate and leave it uncovered in the fridge for 2 to 3 hours. Removing excess surface moisture dramatically improves the color, glaze, and aroma when cooked. For prep, score the connective tissue in a 'glove' pattern to prevent shrinkage and ensure even cooking.

Tenderizing Meat Scientifically with Enzymes

To make the meat incredibly tender, this recipe harnesses the power of protease (protein-digesting enzymes) found in maitake mushrooms and ginger. For 200g of pork, mix 20g of maitake paste, 5g of grated fresh ginger (do not use tubed ginger, as the enzymes are deactivated), 2g of salt, and 2g of sugar to create a special paste. Poke holes in the meat with a fork, coat both sides with the paste, and wrap tightly in aluminum foil. Sealing it is crucial because these enzymes work more actively in low-oxygen environments. To maintain the optimal enzyme activation temperature of 40–50°C (104–122°F), preheat a fish grill on low for 30 seconds, turn it off, and let the wrapped meat rest inside for 15 minutes. This scientific approach yields incredibly tender meat in just 15 minutes. Meanwhile, shred the cabbage and soak it in water.

Infusing Garlic Oil and Searing the Pork

Crush one clove of garlic and cut it into four pieces. Cook it gently in a pan with 2 tbsp of olive oil over low heat for about 5 minutes to infuse the oil with garlic flavor, then remove the garlic. After 15 minutes of marinating, unwrap the pork and scrape off the enzyme paste with a spoon, reserving it for the sauce. Sprinkle half a pinch of baking soda on each side of the meat to raise the pH, which increases water retention. Lightly dust with potato starch using a brush to lock in juices and improve browning. To cook, sear the fat cap on the side for 30 seconds, then cook the flat sides over low heat, flipping every 30 seconds for a total of 2.5 minutes. Cover with foil halfway through to steam, then wrap the cooked meat in foil to rest and finish cooking gently.

Crafting the Ultimate Savory Tonteki Sauce

Using the high-quality pork fat left in the pan, we build an exquisite sauce. Since pork loin doesn't release excessive fat, there's no need to discard it. Combine 1 tbsp Worcestershire sauce, 1/2 tbsp oyster sauce, 1/2 tbsp soy sauce, 1 tbsp mirin, 1 tsp honey, and a tiny pinch of miso as a secret ingredient. Miso pairs beautifully with pork, but using too much will overpower the dish, so keeping it subtle is key. Add 1 tbsp of the reserved enzyme paste and simmer over low heat. Sear any remaining maitake mushrooms on the side of the pan to add mushroom umami to the sauce. Once the sauce thickens, return the rested meat to the pan and toss to coat, caramelizing the glaze beautifully.

Tasting the Melt-in-Your-Mouth Pork Steak

Plate the cabbage, tomato, and seared maitake mushrooms, top with the glazed Tonteki, and garnish with the fried garlic. When sliced, the knife glides through effortlessly, revealing a beautifully moist, pink interior. Tasting it, Morita praises his own creation, saying, 'This ruins all other pork dishes,' while his assistant raves, 'It's so tender you don't even need teeth! It's incredibly juicy with zero dryness.' The sweet and savory sauce, accented by fresh ginger and deep miso undertones, elevates the pork's natural flavor, making even the sauce-soaked cabbage taste like a delicacy. Finally, the video wraps up by reviewing the four key points: meat selection, enzyme tenderization, starch moisture retention, and the perfect glaze.

About 予約7年待ち「肉の鬼才」森田隼人の料理研究所

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