Remove any excess fat from the pork and cut the tendons. Use a meat-tenderizer, ladle, or the flat of a knife to beat the meat into uniform thickness.
Put the ◆ ingredients into a container or storage bag, and add the meat and marinate for at least 30 minutes. If marinating for an extended period of time, store in the refrigerator and remove one hour before cooking.
Remove the meat from Step 2 from the marinade and cook both sides in a pan with vegetable oil. Cut into bite-sized pieces and transfer to your serving plate.
Use a paper towel to remove excess oil from the pan. Add mirin to the marinade left over from Step 2 and boil on low heat to create the sauce.
Cover the meat with the sauce, and top with shredded shiso if desired and it's complete!
Story Behind this Recipe
Chaliapin steak sauce is usually made with beef, but I made it with pork with a Japanese twist.
The longer you marinate, the softer the meat will become.