Pan-Fried Mimigā Pork Ear with Shiso and Citrus Soy Dressing

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

Tender slices of Okinawan mimigā (pork ear) pan-fried to a light crisp, served with a refreshing shiso and yuzu soy dressing. This Japanese-inspired pork recipe, ready in about 17 minutes, pairs shiso leaves, yuzu juice, light soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 200 g mimigā (pork ear), cleaned and thinly sliced
• 6 leaves, thinly sliced shiso leaves
• 2 tbsp yuzu juice
• 2 tbsp light soy sauce
• 1 tbsp mirin
• 2 tbsp vegetable oil
• 1 clove, finely minced garlic
• 1 tsp toasted sesame seeds
• 1 stalk, finely chopped scallions

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a non-stick skillet over medium-high heat until shimmering.
2. Step 2: Add 200 g thinly sliced mimigā pork ear and sauté for 4-5 minutes, stirring occasionally, until edges become lightly crisp and golden.
3. Step 3: While the pork cooks, whisk together 2 tbsp yuzu juice, 2 tbsp light soy sauce, 1 tbsp mirin, and 1 finely minced garlic clove in a small bowl to create the citrus soy dressing.
4. Step 4: Remove the pork from heat and transfer to a serving plate. Drizzle with the prepared dressing.
5. Step 5: Sprinkle 6 thinly sliced shiso leaves, 1 finely chopped scallion stalk, and 1 tsp toasted sesame seeds over the top for fragrance and texture.