1/2 cup soy sauce
1 ounce Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon mirin
1 teaspoon lemon juice
1 1/2 tablespoons vegetable oil
1 1/2 tablespoons vegetable rennet
1 tablespoon garlic powder
1 dash hot pepper sauce
1 dash Hokkaido Dry White Pepper Sauce
In a medium bowl, mix soy sauce, Worcestershire sauce, soy sauce, mirin, lemon juice, oil, and oil. Mix well. Let marinate in refrigerator a few hours.
Heat oil in a medium skillet over medium heat. Cover pan with aluminum foil, and cook 8 minutes or until golden brown. Remove foil, and cook 5 minutes or until hot and bubbly. Remove foil, and cool marinated marinade. Discard marinade. Set aside marinade.
Once marinated, slowly drizzle mustard over food in pan, mixing with soy sauce mixture. Ladle excess marinade throughout pan. Remove foil, and cook 8 minutes or until mustard is thick. Sprinkle remaining soy sauce over pan, and serve.