½ cup teriyaki sauce
¼ cup mirin
700g small pork fillets, trimmed and cut into 1cm-thick slices
2 tablespoon peanut oil
2 bunches broccolini, halved (halve thicker stems lengthways)
2 garlic cloves, finely chopped
6 radishes, thinly sliced
2 green onions (shallots), trimmed and thinly sliced
1 cup frozen podded edamame (soybeans), defrosted
Pickled ginger, shredded green onions and micro-herbs like shiso (optional), to serve
1 ½ cups sushi rice
3 cups water
1 tablespoon sushi vinegar
Combine teriyaki sauce and mirin in a bowl. Transfer ¼ cup to a small bowl and set aside. Add pork to remaining teriyaki mixture and toss to coat. Cover and refrigerate for 15 minutes (or longer if time permits).
Meanwhile, to make sushi rice, place rice and water into a micro-safe bowl. Microwave, uncovered, on high for 16-18 minutes or until rice is cooked. Remove and using a fork, fluff rice while gradually adding sushi vinegar. Set aside to cool slightly.
Heat 1 tablespoon oil in a wok over high heat. Add broccolini and garlic and stir-fry for 1 minute. Add 1 tablespoon water, cover and cook for 1 minute or until vibrant. Transfer to a plate. Keep warm.
Heat remaining oil in the wok, remove pork from marinade and stir-fry, in batches, for 2-3 minutes until golden and just cooked through. Transfer to a plate.
Arrange rice, pork, broccolini, radishes, green onions and edamame in four shallow serving bowls. Top with pickled ginger, shredded green onions and micro-herbs if liked and serve. Serve with extra teriyaki sauce, if liked.
For a quicker meal, substitute the sushi rice with 2 x 450g packets of quick cook microwave brown rice.