Japanese Teriyaki Pork Casserole

Name: Japanese Teriyaki Pork Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1¼ lb (565 g) pork tenderloin, center-cut, trimmed of silver skin, cut into ½-inch-thick medallions; 2 cups (380 g) short-grain white rice, cooked, cooked and cooled slightly; 8 oz (225 g) fresh shiitake mushrooms, stems removed, caps sliced ¼ inch thick; 4 whole (40 g) green onions (scallions), white and light green parts sliced into ½-inch pieces, dark green tops reserved for garnish; ⅓ cup (80 ml) soy sauce (low-sodium); ¼ cup (60 ml) mirin (sweet rice wine); ¼ cup (60 ml) sake (Japanese rice wine); ⅓ cup (80 ml) dashi stock (or chicken broth); 1½ tbsp (19 g) granulated sugar; 1 tbsp (9 g) fresh ginger, peeled and minced; 2 whole (10 g) garlic cloves, minced; 1½ tsp (4 g) cornstarch; 1½ tbsp (22 ml) vegetable oil; ¼ tsp (1½ g) sea salt; ⅛ tsp (¼ g) freshly ground black pepper; 1 tbsp (9 g) sesame seeds (white or black), toasted (optional)

From the MyKitchenBank Kitchen

A savory baked casserole layering seasoned short-grain rice with tender pork tenderloin, shiitake mushrooms, and green onions, all brought together with a glossy homemade teriyaki sauce. The pork stays juicy while the rice absorbs the sweet and savory sauce, creating a complete one-dish meal with authentic Japanese flavors.

Prep: 20 min
Cook: 45 min
Wait: 15 min
Total: 1 hr 20 min
Makes: 4 servings (about 2 cups each)

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Ingredients

4 servings

1¼ lb (565 g) pork tenderloin, center-cut, trimmed of silver skin, cut into ½-inch-thick medallions
2 cups (380 g) short-grain white rice, cooked, cooked and cooled slightly
8 oz (225 g) fresh shiitake mushrooms, stems removed, caps sliced ¼ inch thick
4 whole (40 g) green onions (scallions), white and light green parts sliced into ½-inch pieces, dark green tops reserved for garnish
⅓ cup (80 ml) soy sauce (low-sodium)
¼ cup (60 ml) mirin (sweet rice wine)
¼ cup (60 ml) sake (Japanese rice wine)
⅓ cup (80 ml) dashi stock (or chicken broth)
1½ tbsp (19 g) granulated sugar
1 tbsp (9 g) fresh ginger, peeled and minced
2 whole (10 g) garlic cloves, minced
1½ tsp (4 g) cornstarch
1½ tbsp (22 ml) vegetable oil
¼ tsp (1.5 g) sea salt
⅛ tsp (0.3 g) freshly ground black pepper
1 tbsp (9 g) sesame seeds (white or black), toasted (optional)

Equipment (6)

9×13-inch (23×33 cm) baking dish
Medium saucepan
Large skillet
Knife and cutting board
Whisk
Meat thermometer (optional)

Steps

Before you start

Preheat oven to 375°F (190°C)
Cook the short-grain rice according to package directions and let it cool slightly before assembling
Cut the pork tenderloin into ½-inch-thick medallions and pat dry with paper towels
Have all ingredients prepped and measured before you begin assembly

1
Make teriyaki sauce
- In a medium saucepan over medium heat, combine soy sauce, mirin, sake, dashi stock, sugar, minced ginger, and minced garlic.
- Whisk to combine and bring to a gentle simmer.
- Cook for 3 minutes, stirring occasionally, until the sugar dissolves completely.
- In a small bowl, mix cornstarch with 1 tablespoon water until smooth.
- Slowly whisk the cornstarch slurry into the simmering sauce, stirring constantly.
- Cook for 1–2 minutes more until the sauce thickens slightly and coats the back of a spoon.
- It should be glossy and pourable.
- Remove from heat and let cool to room temperature.
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Ready when: Sauce coats the back of a spoon and has a glossy appearance
Tip: Do not boil the sauce vigorously or the alcohol will evaporate too quickly; a gentle simmer preserves the flavor balance.
2
Sear pork medallions
- Pat the pork medallions dry with paper towels and season both sides evenly with sea salt and black pepper.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering (about 1 minute).
- Working in two batches to avoid crowding, sear the pork medallions for 2–3 minutes per side until lightly golden and the surface is dry.
- Transfer the seared pork to a plate.
- The pork will finish cooking in the oven, so it does not need to be cooked through at this stage.
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Ready when: Pork is lightly golden brown on both sides with a dry surface
Tip: Do not overcrowd the skillet; if the pork steams rather than sears, it will not develop the golden crust. Work in batches if needed.
3
Sauté mushrooms and onions
- In the same skillet over medium heat, add the sliced shiitake mushrooms.
- Cook for 3–4 minutes, stirring occasionally, until the mushrooms soften and begin to release their liquid.
- Add the white and light green parts of the green onions (reserve dark green tops for garnish) and cook for 1 minute more, stirring.
- The vegetables should be tender but still have a slight bite.
- Transfer to a clean plate.
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Ready when: Mushrooms are softened and have released liquid; onions are translucent and tender
Tip: Do not wash shiitake mushrooms under running water; wipe them with a damp cloth to preserve their flavor and texture.
4
Layer casserole
- Spread the cooked short-grain rice evenly across the bottom of a 9×13-inch (23×33 cm) baking dish.
- Arrange the seared pork medallions over the rice in a single layer, slightly overlapping them.
- Scatter the cooked mushrooms and green onions evenly over the pork.
- Pour the cooled teriyaki sauce slowly over the entire casserole, allowing it to seep into the layers.
- Tilt the dish gently to ensure the sauce reaches the rice underneath.
- The casserole should look moist but not swimming in sauce.
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Ready when: All components are evenly layered and sauce is distributed throughout
Tip: Do not stir the casserole after pouring the sauce; stirring will break up the layers and make the dish muddy. The components will meld as they bake.
5
Bake until pork is cooked throughOven 375°F / 190°C
- Cover the baking dish with aluminum foil and place it in the preheated 375°F (190°C) oven.
- Bake covered for 30 minutes.
- Remove the foil and bake for an additional 10–12 minutes until the pork reaches an internal temperature of 145°F (63°C) and is tender, and the rice is heated through.
- The top should look slightly dry and the edges of the casserole should show gentle bubbling.
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Ready when: Pork internal temperature reaches 145°F (63°C); rice is tender and heated through
Tip: Use a meat thermometer inserted into the thickest pork medallion, avoiding the sauce, for an accurate reading.
6
Rest and garnish
- Remove the casserole from the oven and let it rest uncovered for 5 minutes.
- This allows the flavors to settle and the pork to relax, making it more tender.
- Scatter the reserved dark green onion tops over the surface and sprinkle with toasted sesame seeds if desired.
- Serve directly from the baking dish or divide into individual bowls.
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Ready when: Casserole has rested; sesame seeds and green onion tops are visible
Tip: Do not skip the resting period; it improves the texture of the pork and allows the sauce to be reabsorbed by the rice.

Good to know

Tips

Use freshly ground black pepper and fresh ginger for the brightest, most authentic flavor in the teriyaki sauce.
Do not stir the casserole after assembly; the layers will meld as they bake and stirring will make the dish mushy.
For even cooking, slice the pork medallions to uniform thickness (about ½ inch). Thicker or thinner pieces may cook at different rates.
Toasting the sesame seeds in a dry skillet over medium heat for 1–2 minutes before sprinkling them on top enhances their nutty flavor and aroma.

Make ahead

You can prepare the teriyaki sauce up to 2 days ahead and refrigerate it in an airtight container. The rice can be cooked and cooled up to 4 hours ahead. Do not assemble the casserole more than 2 hours before baking, as the rice can absorb excess moisture from the uncooked pork.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F (163°C) oven for 15–20 minutes, covered with foil, until heated through. Do not microwave, as it can dry out the pork. The casserole does not freeze well due to the texture changes in both the rice and pork.

Substitutions

sake (Japanese rice wine) → dry sherry or additional dashi stock. If sake is unavailable, use dry sherry for similar sweet notes, or replace with more dashi stock for a less complex but still authentic flavor.
mirin (sweet rice wine) → honey or light brown sugar (¼ cup honey plus ¼ cup water, simmered). Mirin provides sweetness and body to the sauce; honey or brown sugar dissolved in water offers a similar sweetness but with slightly less depth.
dashi stock (or chicken broth) → low-sodium chicken broth or vegetable broth. Dashi brings umami and a light seafood note; chicken or vegetable broth works well as a substitute with a slightly more savory result.
fresh shiitake mushrooms → cremini, oyster, or button mushrooms. Shiitake provides earthy, robust flavor; other mushrooms will work but lack the depth. Use the same weight and slice similarly.