- Mix marinade ingredients in a shallow dish, big enough to hold all pork strips. Add the pork, toss, cover, and refrigerate for 6 to 24 hours, mixing at least once.
- Remove middle rack of an oven. Prepare a sheet pan with cold water for the bottom of the oven, to catch drippings and prevent burning. Preheat oven to 500°F.
- Place pork strips on a rack placed on a sheet pan with some cold water on the bottom. Cook for about 20 minutes. Turn oven down to 450°F. Remove pork, brush with takumi sauce, then return to the oven and cook for about 6 to 10 minutes or until done. Be careful to avoid burning once the glaze is applied to the meat. Meat should be deep brown.
- Remove the meat, cool and chop into small pieces. Mix with the scallion and set aside.
- Thaw the puff pastry slightly so it is easy to work with. Roll the pastry out on a floured work surface and cut into 4 squares.
- Place pork filling in the middle of each square, brush the sides with the egg mixture and fold each square in half on a diagonal.
- Brush each empanada with egg and using a fork, press the seams to secure and give a decorative edge. At this point the empanadas can be chilled and frozen for later use.
- Heat an oven to 375ºF.
- Place empanadas on a parchment lined baking sheet and bake for 25-30 minutes until golden brown and puffed.
- Serve with additional takumi sauce for dipping.