Pan-Fried Mimigā Pork Ear with Shiso and Citrus Soy Dressing
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 ready in about 17 minutes blends leaves, thinly sliced shiso leaves, yuzu juice, light soy sauce into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 250 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a non-stick skillet over medium-high heat until shimmering.
- 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.
- 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.
- Step 4: Remove the pork from heat and transfer to a serving plate. Drizzle with the prepared dressing.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Fried Mimigā Pork Ear with Shiso and Citrus Soy Dressing take to make?
Total time is about 17 minutes (10 min prep + 7 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Fried Mimigā Pork Ear with Shiso and Citrus Soy Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Fried Mimigā Pork Ear with Shiso and Citrus Soy Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Fried Mimigā Pork Ear with Shiso and Citrus Soy Dressing for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Fried Mimigā Pork Ear with Shiso and Citrus Soy Dressing?
Japanese pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
