About this recipe:A Japanese-inspired pork chop dish. Pork chops are marinated then pan-fried, served with a miso sauce and garnished with nori and sesame seeds. Perfect served with freshly cooked rice.
Make the marinade by mixing together the tamari and sugar. Pour over the pork chops, let sit for 20 minutes. Add the cornstarch slurry and oil, mix well and set aside.
Make the sauce by mixing together white miso paste, water, mirin, sake, ginger juice, sesame oil and cornflour slurry. Set aside.
Heat a large frying pan with 1 tablespoon oil over high heat. Pan-fry pork chops until both sides turn brown, 3-5 minutes. Reduce the heat to medium and continue to cook until done, about 3-5 minutes more. Set aside.
Heat the same frying pan with 1 tablespoon oil over high heat. Stir-fry the onion with 1 teaspoon salt until soft, 3-4 minutes. Stir in the sauce and heat through, 2-3 minutes. Stir in the pork chops and mix well. Garnish with seaweed and sesame seeds before serving.
To make ginger juice, blitz ginger in a food processor or finely chop. Place into a fine cloth and squeeze out the juice.
If your local supermarket doesn't stock tamari, miso paste, mirin, sake or nori, you can find them in Chinese/Oriental speciality stores.