Minudaru (Black Sesame Steamed Pork)

Quick answer

Total time: 35 min
Level: Medium
Servings: 4 servings
Ingredients: 5

About this dish

Minudaru is an Okinawan Ryukyuan court dish of thin pork loin coated in a thick paste of toasted black sesame, soy sauce, mirin, and sugar, then steamed with the dark layer intact.

Its name is associated with black clothing, reflected in the glossy near-black surface of the finished pork. Moist steam gently cooks the lean loin while sesame oil coats it with richness and a roasted aroma. Strong steam at the beginning raises the temperature quickly, then moderate heat finishes the meat without washing the sesame paste away.

Ingredients (4 servings)

Ingredient	Amount	Unit
7mm pork loin slices	480	g
black sesame seeds	100	g
sugar	2	tsp
mirin	4	tbsp
soy sauce	4	tbsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

4 steps

1

Finish

Dry-toast 100g black sesame over medium-low heat for 4 minutes, shaking constantly, until fragrant and a few seeds pop.

Spread on a plate and cool for 5 minutes.
2

Season

Grind sesame for 3 minutes, scrape the sides, and grind 2 minutes more into an oily paste.

Add 2 teaspoons sugar and 4 tablespoons each mirin and soy sauce, then mix for 1 minute.
3

Prep

Trim edge fat and tough membrane from eight pork slices and dry both sides thoroughly.

Spread sesame paste 2mm thick on every surface, arrange without overlap, and marinate under refrigeration for 30 minutes.
4

Heat

Bring ample water to a boil in a steamer and line with perforated parchment.

Arrange pork in one layer, steam on high for 3 minutes, then medium for 10 to 12 minutes. Confirm the thickest piece reaches at least 71C and rest for 3 minutes.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: One hundred grams sesame ground until oily
Finish cue: Bring ample water to a boil in a steamer and line with perforated parchment.
Avoid this: Trim edge fat and tough membrane from eight pork slices and dry both sides thoroughly.
Storage and reheating: Spread sesame paste 2mm thick on every surface, arrange without overlap, and marinate under refrigeration for 30 minutes.