Kuniko Yagi’s secret ginger sauce is all-purpose: The chef at L.A.’s Hinoki & the Bird seasons everything with it—these pork chops, for starters, but also steamed eggplant and grilled bok choy.
Slideshow: More Pork Recipes
Recipe from Food & Wine Chefs' Easy Weeknight Dinners.
2 tablespoons mirin
2 tablespoons sake
2 tablespoons finely chopped peeled fresh ginger
2 tablespoons soy sauce
¼ cup extra-virgin olive oil
Four 10- to 12-ounce bone-in pork chops, about 1 inch thick
Freshly ground pepper
How to Make It
Light a grill or preheat a grill pan. In a small saucepan, bring the mirin and sake to a boil and simmer for 30 seconds. Stir in the ginger, soy sauce and 2 tablespoons of the olive oil. Remove from the heat.
Season the pork chops with salt and pepper, rub them with the remaining 2 tablespoons of olive oil and grill over moderately high heat for about 6 minutes per side, until nicely charred outside and just pink in the center. Transfer the pork chops to plates and pour the ginger sauce on top.
The ginger sauce can be refrigerated for up to 3 days.
Steamed white rice and grilled bok choy.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.