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.
Photographed by Keiko Baba
Ingredients (Serves 2)
- 4 slices pork loin (for ginger pork) (150 g)
- 1 tbsp mayonnaise
- 1 tbsp sake
- 1/2 tbsp soy sauce
- 1/2 tbsp ginger (grated)
- Cabbage (shredded), as needed
- Vegetable oil
Make many small cuts into the boundary between the fat and the meat, and cut off the tendon.
Combine the mayonnaise, sake, soy sauce, and ginger to make the [A].
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.
Add the [A] and cook to coat. Serve on a plate with shredded cabbage.
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)