Sesame Teriyaki Pork (Wheat-Free)
豚肉の胡麻照り焼き（小麦なし） · Butaniku no Goma Teriyaki
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Sweet, savory and speckled with black sesame, this baked teriyaki pork is a preschool lunch favorite. Thin komagire pork is massaged with sugar, soy sauce and mirin, then coated in joshinko rice flour instead of wheat flour, so it stays tender and the sauce clings to every piece. Cutting the pork into short strips makes it easy for little ones to pick up, and baking on a sheet pan means no standing over the stove.
Wheat-free, but uses soy sauce (made with wheat). Japanese school-lunch allergy menus usually allow it, so check with your doctor. How to read the labels
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 67.5 gthinly sliced pork (komagire)Small, thin offcuts of pork sold in Japan for quick stir-fries and simmered dishes. Substitute: Thinly sliced pork shoulder or loin cut into bite-size pieces.
Seasonings
- 2.3 gsugar
- 4.5 gsoy sauce
- 0.9 gmirinMirin is a sweet Japanese rice seasoning that adds gentle sweetness and a glossy finish. Hon-mirin (true mirin) contains about 14% alcohol; "mirin-style seasoning" has little or no alcohol. Some alcohol can remain after short cooking. If you prefer no alcohol for children, use the substitute. Substitute: For each tablespoon of mirin, use 1 tablespoon water plus 1 to 2 teaspoons sugar.
- 4.8 gjoshinko (Japanese non-glutinous rice flour)Fine flour milled from regular short-grain rice, used for chewy Japanese sweets like dango. Substitute: Plain rice flour (not glutinous/sweet rice flour).
- 0.9 gblack sesame seeds
About the Japanese ingredients in this recipe
- thinly sliced pork (komagire) (豚こま切れ肉)
- Small, thin offcuts of pork sold in Japan for quick stir-fries and simmered dishes. Substitute: Thinly sliced pork shoulder or loin cut into bite-size pieces.
- mirin (みりん)
- Mirin is a sweet Japanese rice seasoning that adds gentle sweetness and a glossy finish. Hon-mirin (true mirin) contains about 14% alcohol; "mirin-style seasoning" has little or no alcohol. Some alcohol can remain after short cooking. If you prefer no alcohol for children, use the substitute. Substitute: For each tablespoon of mirin, use 1 tablespoon water plus 1 to 2 teaspoons sugar.
- joshinko (Japanese non-glutinous rice flour) (上新粉)
- Fine flour milled from regular short-grain rice, used for chewy Japanese sweets like dango. Substitute: Plain rice flour (not glutinous/sweet rice flour).
Directions
- 1
Cut the pork into 1 to 2 cm wide strips. Combine the sugar, soy sauce and mirin, add to the pork and massage it in well.
- 2
Mix the joshinko and black sesame seeds together, add to the pork and rub in until no dry flour remains.
- 3
Spread the pork out on a baking sheet and bake in an oven preheated to 200°C (400°F) for about 15 minutes.
Rubbing joshinko rice flour into the pork keeps it tender.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 151.5 kcal | 303 kcal | 151.5 kcal |
| Protein | 14.6 g | 29.1 g | 14.6 g |
| Fat | 7.4 g | 14.7 g | 7.4 g |
| Carbohydrates | 6.9 g | 13.8 g | 6.9 g |
| Fiber | 0.2 g | 0.3 g | 0.2 g |
| Salt equivalent | 0.6 g | 1.2 g | 0.6 g |
| Calcium | 15 mg | 30 mg | 15 mg |
| Iron | 0.8 mg | 1.5 mg | 0.8 mg |
| Potassium | 262.5 mg | 525 mg | 262.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 151.5 kcal | 14.6 g | 7.4 g | 6.9 g | 0.2 g | 0.6 g | 15 mg | 0.8 mg | 262.5 mg |
| 1 adult serving | 303 kcal | 29.1 g | 14.7 g | 13.8 g | 0.3 g | 1.2 g | 30 mg | 1.5 mg | 525 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
Ingredients in this recipe
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