Teriyaki pork chops and mirin glazed sweet potatoes
Two recipes in one, both from Use Real Butter.
We served with a salad of cucumbers, tomatoes and mirin, rice wine vinegar, salt and pepper.
We grilled pork chops but this would be great with skinless boneless chicken thighs.
4 pork chops (or a pound of chicken thigh meat – boneless, skinless and chopped into pieces)
1 cup soy sauce
2 tbsps sesame oil
1 tbsp sugar (or more if you like)
4 cloves garlic, minced
4 stalks green onion, minced
2 tbsps ginger root, minced
Mix all of this into a ziploc bag and marinate for at least 30 minutes and up to overnight.
Grill to appropriate internal temperature (we do 160F and then off the grill we tent the chops with foil and rest for 5 minutes).
To grill the chicken, skewer the pieces and grill on medium high for 5 minutes and flip and grill for another 5 minutes.
Take remaining marinade and boil in a pan.
Cook the sauce until thickened or thicken with cornstarch to serve with pork chops or chicken skewers.
From the sweet potatoes
2 large gold or white sweet potatoes (approximately 2 lbs.)
1/2 cup mirin (sweet Japanese rice wine)
2 tbsps honey
1 tbsp white vinegar
1/2 tsp kosher salt
2 tsps corn oil
2 tbsps water
2 tbsps unsalted butter
coarse sea salt for seasoning
Set a well-seasoned 8- to 10-inch cast iron skillet in the oven.
Heat oven to 450°F.
Pierce the sweet potatoes all over with a fork and microwave on high power for 5 minutes.
Or you can wrap the sweet potatoes in foil and bake at 450°F for about 30-35 minutes until tender at the edges, but still hard in the middles.
Place the sweet potatoes in a large bowl and cover tightly with plastic wrap.
Let them steam for 5 minutes.
Meanwhile, whisk the mirin, honey, vinegar, and salt together.
Peel the sweet potatoes and slice them into 1- to 1.5-inch rounds.
Place the rounds in a bowl and toss them with the mirin sauce.
Carefully take the skillet out of the oven and pour the oil into the pan.
Swirl it around to coat the pan and add the potatoes and mirin all at once.
Arrange the sweet potatoes in a flat, single layer in the pan.
Bake for 15-20 minutes until the bottoms are caramelized, then flip and bake another 5-7 minutes.
Remove the sweet potatoes from the pan to a serving platter.
Pour the water into the hot pan and stir it around with a spoon or spatula, scraping off the caramelized bits. Stir in the butter until melted and pour the sauce over the sweet potatoes.
Season with salt.
Toddler review-
We don't often have pork chops so it was "new food" for them. The meatarian ate all his portion. My semi-vegetarian ate her meat as well. Thumbs up. The biggest hit though were the sweet potatoes. Lordy they were good. Ours didn't caramelize so there wasn't anything to scrape but everyone ate their servings.
We served with a salad of cucumbers, tomatoes and mirin, rice wine vinegar, salt and pepper.
We grilled pork chops but this would be great with skinless boneless chicken thighs.
4 pork chops (or a pound of chicken thigh meat – boneless, skinless and chopped into pieces)
1 cup soy sauce
2 tbsps sesame oil
1 tbsp sugar (or more if you like)
4 cloves garlic, minced
4 stalks green onion, minced
2 tbsps ginger root, minced
Mix all of this into a ziploc bag and marinate for at least 30 minutes and up to overnight.
Grill to appropriate internal temperature (we do 160F and then off the grill we tent the chops with foil and rest for 5 minutes).
To grill the chicken, skewer the pieces and grill on medium high for 5 minutes and flip and grill for another 5 minutes.
Take remaining marinade and boil in a pan.
Cook the sauce until thickened or thicken with cornstarch to serve with pork chops or chicken skewers.
From the sweet potatoes
2 large gold or white sweet potatoes (approximately 2 lbs.)
1/2 cup mirin (sweet Japanese rice wine)
2 tbsps honey
1 tbsp white vinegar
1/2 tsp kosher salt
2 tsps corn oil
2 tbsps water
2 tbsps unsalted butter
coarse sea salt for seasoning
Set a well-seasoned 8- to 10-inch cast iron skillet in the oven.
Heat oven to 450°F.
Pierce the sweet potatoes all over with a fork and microwave on high power for 5 minutes.
Or you can wrap the sweet potatoes in foil and bake at 450°F for about 30-35 minutes until tender at the edges, but still hard in the middles.
Place the sweet potatoes in a large bowl and cover tightly with plastic wrap.
Let them steam for 5 minutes.
Meanwhile, whisk the mirin, honey, vinegar, and salt together.
Peel the sweet potatoes and slice them into 1- to 1.5-inch rounds.
Place the rounds in a bowl and toss them with the mirin sauce.
Carefully take the skillet out of the oven and pour the oil into the pan.
Swirl it around to coat the pan and add the potatoes and mirin all at once.
Arrange the sweet potatoes in a flat, single layer in the pan.
Bake for 15-20 minutes until the bottoms are caramelized, then flip and bake another 5-7 minutes.
Remove the sweet potatoes from the pan to a serving platter.
Pour the water into the hot pan and stir it around with a spoon or spatula, scraping off the caramelized bits. Stir in the butter until melted and pour the sauce over the sweet potatoes.
Season with salt.
Toddler review-
We don't often have pork chops so it was "new food" for them. The meatarian ate all his portion. My semi-vegetarian ate her meat as well. Thumbs up. The biggest hit though were the sweet potatoes. Lordy they were good. Ours didn't caramelize so there wasn't anything to scrape but everyone ate their servings.
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