Pork offcuts (or thinly sliced pork, from any part)
For the teriyaki sauce:
Mizuna (cut up roughly)
Plain steamed rice
As much as you like
Combine the teriyaku sauce ingredients.
Coat the pork pieces lightly with katakuriko, and fry in a frying pan with a generous amount of oil until both sides are crispy and browned.
Wipe the oil in the frying pan and add the combined sauce ingredients. Simmer until slightly thickened.
Put some rice into rice bowls. Add lots of mizuna and the pork with the sauce. Top with sesame seeds and grated ginger and it's done!
You could use shredded lettuce instead of mizuna.
Story Behind this Recipe
This has been in the regular rotation of our home dinner menu for years. I just combined our favorites to make this easy donburi rice bowl. My son used to be a very picky eater, but even he gobbles this up!
The point is to fry the pork until it's crispy! By wiping away most of the fat that comes out of the meat, not only can you reduce the amount of fat in the dish but the sauce clings better to it too. Easy and inexpensive! My children love this too.