A top favorite in Japan! A mouth-watering dish of sautéed pork in a sweet soy sauce, fragrant with ginger.
Photographed by Takeshi Noguchi
Calorie count is per serving.
Ingredients (Serves 2)
- 6 slices pork loin (for pork ginger) (200 g)
- 1-2 leaves cabbage (100 g)
- 2 tsp ginger (grated)
- 2 tbsp mirin
- 2 tbsp sake
- 1 1/2 tbsp soy sauce
- Flour, as needed
- 2 tsp vegetable oil
Remove the thick cabbage stalks. Cut into 2-3 equal pieces. Stack and cut into thin shreds. Cut the stalks into thin slices and shred.
Use kitchen scissors to make 3-4 incisions in the sinews between the fat and red meat. This prevents the meat from curling up when fried.
Use a tea strainer to dust both sides of the meat with flour. The flour binds the sauce to the meat.
Mix the ingredients for [A]. Preparing everything in advance makes it easier to season the meat.
Heat the vegetable oil in a frying pan placed over medium-high heat. Lay the pork slices and fry till the edges are white. Turn over and fry until golden brown.
Use paper towels to drain the melted fat. This makes it easier to coat the pork with the ginger sauce. It's less oily, too.
Add [A] in a circular motion. Turn over the meat while reducing the sauce. Plate up the cabbage and pork. Drizzle with sauce from the pan.