Tokyo Teriyaki Pork Burger
From the urban streets of Tokyo we have taken this street food favourite traditionally used as a marinade and blended with a hint of lime, garlic and ginger to create a lustrous and sticky Teriyaki sauce. Marinade Pork steaks with the Taste Teriyaki sauce overnight, griddle and serve in a burger bun with homemade pickled vegetables and an extra drizzle of the Taste Tokyo Teriyaki sauce.
INGREDIENTS
| Ingredients | |
|---|---|
| 4 | Pork loin steaks or medallions |
| 1 | 285ml Bottle of Keejay’s Tokyo teriyaki sauce |
| 2tbsp | Rice wine vinegar (or cider vinegar) |
| 1tsp | Sugar |
| 2 | Medium carrots, grated or julienned |
| 4 | Burger buns |
| 4tbsp | Mayonnaise |
| 4 | Large crunchy lettuce leaves |
| 8 | Long cucumber slices |
| 75g | Radishes, sliced |
| 4 | Spring onions, sliced |
method
Prep time 15 min, plus marinating
Cooking time 20 min
Rub 8tbsp of the Tokyo teriyaki sauce into the pork and leave to marinate overnight of for 2 hours.
Mix the vinegar and sugar then mix with the carrots, set aside. Heat a griddle pan over a medium high heat, cook the pork for around 4-6 min on each side until browned and cooked through.
Spread the bottom half of the burger buns with mayo, top with the lettuce, cucumber, pork, carrot, radish and spring onions. Drizzle over more Tokyo teriyaki sauce then add the bun top.
