Meat Rolls with Ginger

Wrap a generous amount of thinly sliced ginger with pork. You can experience the full, sharp flavor of ginger with the savory pork.

Meat Rolls with Ginger
Photographed by Takeshi Noguchi

Recipe by
Eiko Oba






Calorie content as listed is per serving

Ingredients (Serves 2)

  • 8 slices fresh ham (thinly sliced) (200 g)
  • 50 g ginger
  • 1/8 cabbage (150 g)
  • [A]

    • 2 tbsp soy sauce
    • 2 tbsp sake
    • 2 tbsp mirin
    • 1/2 tbsp sugar
  • A pinch of potato starch
  • 1/2 tbsp vegetable oil



Cut the cabbage into easy-to-eat pieces. Cut the ginger into thin strips. Mix the [A].


Place two slices of pork on a cutting board, slightly overlapping along their length. Dust with a small amount of potato starch, then sprinkle on 1/4 of the ginger strips and roll up. Repeat with the remaining ingredients, then dust the outside surfaces of the rolls with potato starch as well.


Oil a frying pan with 1/2 tbsp of vegetable oil and preheat over medium heat, then add the meat rolls, with the openings on the bottom. Roll the rolls around the frying pan to brown the outsides, then cover and cook over low for 5 min to steam-fry.


Remove from heat and add the [A]. Heat over low heat, tilting and moving the frying pan to coat. Remove the rolls and cut in half with a diagonal cut in the center, and arrange on a serving dish. Pour the remaining sauce over top from the frying pan, and serve with the cabbage.