Reviewed: Apr. 30, 2012

I didn't have mirin, so I substituted using sake and a pinch of sugar. It was good, but because it doesn't produce much sauce, we found it a bit dry, even using all of the marinade.

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Reviewer:

Dave W.

Cooking Level: Intermediate

Living In: Fredericton, New Brunswick, Canada

Reviewed: Oct. 25, 2011

Excellent! I knew I would love this as I grew up eating dishes flavored with Mirin, Sake and ginger. I doubled the marinade and added a little more grated ginger. I marinated the pork loin for about 6 hours before sautéing. I sautéed the pork on high heat stirring and cooking until brown and meat looked crispy. I cooked the meat in three small batches, drained the grease, wiping the pan clean with paper towel before adding the next batch of meat. The kitchen quickly filled up with the aroma of this marinade. This was quick and easy with wonderful results! The pork was tender and flavorful infused with the succulent marinade. Mmmm. The ginger is pronounced but it is not overpowering. I paired this with hot rice, “Oriental Green Bean Salad,” and “Easy Bok Choy,” also from this website.

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Reviewer:

OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Aug. 23, 2011

Delicious, easy to cook, and fast cooking. Served with pork fried rice and salad with ginger dressing. Thanks for the great recipe!

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Reviewer:

MooseNsquirrel

Reviewed: Feb. 18, 2011

The pork was so tender! It absolutely needed double the amount of ginger and a little more soy. I served mine over a little bit of sticky rice and lots of shredded cabbage as suggested. Very nice.

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Reviewer:

stacyrenee

Cooking Level: Professional

Living In: Sonora, California, USA

Reviewed: Nov. 12, 2010

FANTASTIC!!! Thank you for sharing your recipe. We all loved it.

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Reviewer:

Laurel

Cooking Level: Intermediate

Reviewed: Sep. 18, 2010

This is fantastic, it's become a regular at our house.

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Reviewer:

Audrey

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Reviewed: Mar. 25, 2010

be careful with the oil just use a little the meat will come out greasy.

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Reviewer:

Nancy

Reviewed: Dec. 26, 2009

Delicious! I marinated this for about 24 hours and it was amazing. I used a 2 pound pork tenderloin so I doubled the marinade. Next time I will triple it and reserve some to pour over rice when serving. I also used some of the leftovers the next morning for breakfast. I diced a little bit of onion with the pork and put used it in my eggs in place of ham. It was great!

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Reviewer:

yummy

Reviewed: Oct. 27, 2008

Definitely was better with a longer marinade. Really good, I just tend to rank 5 stars for the things that I taste in my dreams and wake up wanting to prepare more.

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Reviewer:

DEYAWPER

Reviewed: Jun. 16, 2008

I loved this! The flavors were delicate and it went well with rice. You definitely have to be careful what else you serve so you don't overpower the flavor of this dish.

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