My Japanese Pork Pepper Rice is a quick and delicious meal inspired by the famous Pepper Lunch restaurants! I crafted this recipe with thinly sliced pork pan-seared to perfection and served over warm rice topped with buttered corn, then drizzled with my homemade pepper sauce for that irresistible flavor. Ready in just 10 minutes, this simple and satisfying dish tastes just like your favorite restaurant version—once you try it, you’ll be hooked!
Why I Love This Recipe
I crafted this Japanese Pork Pepper Rice to bring the Pepper Lunch experience right into your kitchen with my own homemade twist! This Japanese-inspired meal features thinly sliced pork pan-seared in garlic and served over hot rice topped with butter corn, then drizzled with my signature Pepper Lunch Sauce made from scratch using real ingredients.
Just like in my Beef Pepper Plate, Japanese Pepper Steak, Chicken Pepper Plate, Hamburger Steak Pepper Rice and Pepper Shrimp Plate, it’s the Pepper Lunch Sauce that makes this dish truly shine—perfectly balanced with sweet, savory, and peppery umami flavors!
It’s a quick, flavorful main dish anyone can make in just 10 minutes using simple ingredients, ideal for those craving a restaurant-style meal at home. Trust me, once you taste it, you’ll be making this again and again!
Ingredients
Ingredients
- 1/2 lbs Sliced Pork – thinly sliced pork shoulder, aka Boston butt cut, used for sukiyaki or shabu shabu. Can also use shaved pork found at most local grocery stores.
- 1 tsp Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- 1/4 tsp Salt – salt to season the chicken.
- 1/8 tsp Black Pepper – ground black pepper to season the chicken.
- 2 Cups Rice – I recommend freshly made steamed white rice, but you can use your preferred rice.
- 2 tbsp Corn – canned corn kernals or fresh corn. Used as topping of the rice.
- 1/2 tbsp Butter – salted or unsalted. Used to mix with corn.
- 1 tbsp Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- 2 tbsp Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets. Helps give the pepper sauce umami flavors
- 1 tsp Sweetener – use your preferred sweetener.
- 1/2 tsp Black Pepper – ground. Gives the signature flavor found in the pepper sauce.
- 1 Clove Garlic– freshly grated garlic used in the sauce.
🍶 Mirin Note
While Mirin is traditionally used to make the Japanese pepper sauce, I’ve considered that mirin might not be readily available in all areas. To accommodate this, the recipe modifies the ratio of Japanese sake and sweetener.
Essential Kitchen Equipment
- Wok or Deep Large Skillet
Directions
Step 1 Start by heating Japanese sake in a skillet and let it boil for about 15 to 20 seconds to cook off the alcohol.
🍶 Boiling Sake Pro Tip
For a quicker alternative to boiling sake, you can simply Microwave for 30-45 Seconds.
Step 2 In a small bowl, mix the boiled sake with soy sauce, sweetener, grated garlic, and black pepper to make the sauce.
💡 Sauce Pro Tip
For optimal results, Rest the Sauce for 10-15 Minutes at room temperature before using it. This allows the flavors to meld together perfectly, enhancing the overall taste of your dish.
Step 3 Combine corn kernels and butter in a microwave-safe bowl, cover, and microwave for 15 to 25 seconds until the butter melts. Spoon the buttered corn over a bed of rice on a plate.
Step 4 Heat a little cooking oil in a large skillet over medium heat. Once hot, add the sliced pork and sprinkle with a pinch of salt and black pepper. Cook for 3 to 4 minutes, stirring occasionally, until the pork is browned and cooked through.
Step 5 Place the cooked sliced pork on top of the rice, drizzle with the sauce, and serve.
🍽️ Serving Pro Tip
For serving, you have two options: you can either Mix Everything Together and drizzle the sauce on top, or simply Drizzle the Sauce on Top and enjoy without mixing. Both methods offer a delightful way to enjoy the flavors of the dish, allowing you to customize your experience based on your preference.
🌿 Garnishing Pro Tip
For a finishing touch, garnish your dish with fresh chopped Green Onions and Toasted Sesame Seeds.
Recipe Variations
For a true Pepper Lunch experience, you can easily transform this dish into different variations using the same signature Pepper Lunch Sauce! For the classic version, use thinly sliced beef as your main protein to make a flavorful Beef Pepper Plate.
If you’re craving something heartier, try using thin-cut steaks to create a savory Japanese Pepper Steak or Hamburger Steak Pepper Rice packed with rich, meaty flavor. For a lighter twist, swap in cubed chicken for a Chicken Pepper Plate, or go for a seafood option with tender peeled shrimp to make a Pepper Shrimp Plate that’s just as satisfying.
Pairing Recommendations
Serve this Japanese rice plate with a Japanese Vegetable Stir Fry for a quick and balanced meal. Add a green salad with Japanese Wafu Dressing or Sesame Dressing for extra freshness, and pair it with a warm bowl of Miso Soup for a complete Japanese style meal made in the comfort for your own home!
Frequently Asked Questions
Can I make the sauce ahead of time?
Yes, you can prepare the pepper sauce in advance and store it in the refrigerator.
How spicy is this recipe?
It has a peppery kick balanced with savory and sweet flavors. If you like more heat, simply add extra black pepper.
Storage Tips
Store leftover in an airtight container in the refrigerator for 2-3 days. Unused sauce can also be stored in an airtight container for 14-21 days.
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Watch How To Make It
Japanese Pork Pepper Rice
Ingredients
Pork
- 1/2 lbs Thinly Sliced Pork shoulder/Boston butt
- 1 tsp Neutral Cooking Oil oil with no taste
- ¼ tsp Salt
- ⅛ tsp Black Pepper
- 2 Cups Rice
- 2 tbsp Corn Kernels
- 1/2 tbsp Butter
Sauce
- 1 tbsp Soy Sauce
- 2 tbsp Japanese Sake
- 1 tsp Sweetener your preferred sweetener
- 1/2 tsp Black Pepper
- 1 Clove Garlic
Instructions
- Gather all the ingredients.
- Heat Japanese sake in a skillet and let it boil for about 15 to 20 seconds to cook off the alcohol.
- In a small bowl, mix the boiled sake with soy sauce, sweetener, grated garlic, and black pepper to make the sauce.
- Combine corn kernels and butter in a microwave-safe bowl, cover, and microwave for 15 to 25 seconds until the butter melts. Spoon the buttered corn over a bed of rice on a plate.
- Heat a little cooking oil in a large skillet over medium heat. Once hot, add the sliced pork and sprinkle with a pinch of salt and black pepper. Cook for 3 to 4 minutes, stirring occasionally, until the pork is browned and cooked through.
- Place the cooked sliced pork on top of the rice, drizzle with the sauce, and serve.
Nutrition
*Values Based Per Serving
