Low-sodium Ginger Pork (Genen buta no shougayaki)

Using less soy sauce will make a healthier dish. Since this recipe contains less salt, adding mayonnaise will give it fuller body.

Low-sodium Ginger Pork (Genen buta no shougayaki)
Photographed by Keiko Baba


Recipe by
Masako Kono

Easy

Pork

300kcal

20minutes

Ingredients (Serves 2)

  • 4 slices pork loin (for ginger pork) (150 g)
  • [A]

    • 1 tbsp mayonnaise
    • 1 tbsp sake
    • 1/2 tbsp soy sauce
    • 1/2 tbsp ginger (grated)
  • Cabbage (shredded), as needed
  • Vegetable oil

Directions

1

Make many small cuts into the boundary between the fat and the meat, and cut off the tendon.

2

Combine the mayonnaise, sake, soy sauce, and ginger to make the [A].

3

Oil a frying pan with 2 tsp of vegetable oil and preheat. Add the pork, being careful not to let it overlap, and cook over medium-high heat until both sides are browned. If a lot of fat renders out, use a paper towel to blot it up.

4

Add the [A] and cook to coat. Serve on a plate with shredded cabbage.

Tips

You can cut down on salt by reducing the amount of soy sauce to one third of the normal amount and adding a tbsp of mayonnaise instead. One tbsp mayonnaise contains only 0.3 g sodium but adds a depth of flavor to the dish. * 0.8 g salt (per serving)