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Moist and Tender Salt Koji Pork Sauté

This recipe is designed to make pork, which can become tough and difficult to chew when cooked, tender enough for children to enjoy. Coat the pork evenly with salt koji powder and let it sit for at least 15 minutes. The longer it sits, the softer and easier it will be to eat. Be careful when cooking, as the salt koji on the surface can burn easily over high heat. Cook slowly over low heat.

Cooking time: 30 minutes

Servings: (Serves 2)

  • Ingredients

    • Pork loin (for tonkatsu, a Japanese pork cutlet): 2 pieces (250-350g / 8.8-12.3 oz)
    • Kojiya Satomura Salt Koji Powder: 1 small packet

  • Preparation

    • Score the pork to prevent curling.
    • Place the pork and salt koji powder in a bag, massage well, seal the bag, and let it sit for about 15 minutes.
    • Cook slowly over low heat in a frying pan until thoroughly cooked on both sides.
    • Cut into bite-sized pieces and serve with your choice of side dish.

Notes

If you cannot find salt koji powder, you can use a mixture of salt and a little sugar as a substitute, though the flavor will differ.