Steamed Pork and Lettuce with Ponzu Sauce
Steamed Pork and Lettuce with Ponzu Sauce
Ingredients
- 1 head lettuce
- 250 g thinly sliced pork
- 150 g shimeji mushrooms
- 2 tablespoons sake, or white wine
- 1 pinch salt
- black pepper, to taste
For the Sauce
- 3 tablespoons ponzu
- 2 teaspoons sesame oil
- 1 teaspoon chicken bouillon powder
- 1/2 teaspoon grated garlic
- white sesame seeds, to taste
Instructions
- 1
Tear the head of lettuce into large, manageable pieces.
⏱️ 2 min
- 2
Place half of the torn lettuce into a large frying pan, forming the first layer.
⏱️ 1 min
- 3
Distribute the shimeji mushrooms evenly over the lettuce layer in the frying pan.
⏱️ 1 min
- 4
Arrange the thinly sliced pork over the mushrooms, ensuring the slices do not overlap too much for even cooking.
⏱️ 2 min
- 5
Add the remaining lettuce over the pork, followed by the rest of the pork slices on the very top to create layers.
⏱️ 1 min
- 6
Sprinkle a pinch of salt over the layered ingredients in the pan, then pour in the 2 tablespoons of sake.
⏱️ 1 min
- 7
Cover the frying pan with a lid and steam the contents over medium heat for 6–7 minutes, or until the pork is cooked through and the lettuce is wilted.
⏱️ 7 min
- 8
While the pork and lettuce are steaming, prepare the sauce. In a separate small bowl, combine 3 tablespoons of ponzu, 2 teaspoons of sesame oil, 1 teaspoon of chicken bouillon powder, 1/2 teaspoon of grated garlic, and white sesame seeds to taste. Mix well until all ingredients are thoroughly combined.
⏱️ 2 min
- 9
Once steamed, carefully remove the lid and lightly drain any excess liquid that has accumulated in the pan.
⏱️ 1 min
- 10
Pour the prepared ponzu sauce evenly over the steamed pork and lettuce in the pan. Serve immediately and enjoy this simple, light, and umami-packed dish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Steamed Pork and Lettuce with Ponzu Sauce
- 1 head lettuce
- 250 g thinly sliced pork
- 150 g shimeji mushrooms
- 2 tablespoons sake, or white wine
- 1 pinch salt
- black pepper, to taste
For the Sauce
- 3 tablespoons ponzu
- 2 teaspoons sesame oil
- 1 teaspoon chicken bouillon powder
- 1/2 teaspoon grated garlic
- white sesame seeds, to taste
Instructions
- 1
Tear the head of lettuce into large, manageable pieces.
⏱️ 2 min - 2
Place half of the torn lettuce into a large frying pan, forming the first layer.
⏱️ 1 min - 3
Distribute the shimeji mushrooms evenly over the lettuce layer in the frying pan.
⏱️ 1 min - 4
Arrange the thinly sliced pork over the mushrooms, ensuring the slices do not overlap too much for even cooking.
⏱️ 2 min - 5
Add the remaining lettuce over the pork, followed by the rest of the pork slices on the very top to create layers.
⏱️ 1 min - 6
Sprinkle a pinch of salt over the layered ingredients in the pan, then pour in the 2 tablespoons of sake.
⏱️ 1 min - 7
Cover the frying pan with a lid and steam the contents over medium heat for 6–7 minutes, or until the pork is cooked through and the lettuce is wilted.
⏱️ 7 min - 8
While the pork and lettuce are steaming, prepare the sauce. In a separate small bowl, combine 3 tablespoons of ponzu, 2 teaspoons of sesame oil, 1 teaspoon of chicken bouillon powder, 1/2 teaspoon of grated garlic, and white sesame seeds to taste. Mix well until all ingredients are thoroughly combined.
⏱️ 2 min - 9
Once steamed, carefully remove the lid and lightly drain any excess liquid that has accumulated in the pan.
⏱️ 1 min - 10
Pour the prepared ponzu sauce evenly over the steamed pork and lettuce in the pan. Serve immediately and enjoy this simple, light, and umami-packed dish.
⏱️ 1 min