Step 1

Spread Shio Kōji on both sides of pork slices. Leave it for 1 hour (note 3).

Step 2

Sprinkle pepper over the pork slices.

Step 3

Add ½ tablespoon of oil to a non-stick frying pan (note 3). Heat over medium high heat.

Step 4

Place 3 slices of pork in a pan (note 4). Cook for about 1-1½ minutes (note 5).

Step 5

Turn pork slices over and cook further 30 seconds (note 5). Transfer the pork slices to a plate and loosely cover them with foil.

Step 6

Clean the frying pan as there will be a lot of burnt Shio Kōji bits on the pan. Kitchen paper should remove the burnt bits if the non-stick pan is in good condition. If the burnt bits do not come off easily, quickly wash the pan and wipe.

Step 7

Repeat the steps 3 to 5 for the second batch.

Step 8

Place the salad on one side of the serving plates and scatter the radish slices over the salad.

Step 9

Place two slices of sautéed pork next to the salad and serve while hot.