Sautéed Pork with Ginger and Umeboshi (Pickled Plum)

Umeboshi you get at a store has a pit inside. Take out the pit, then chop the fruit finely with a knife to make into paste.

Sautéed Pork with Ginger and Umeboshi (Pickled Plum)
Photographed by Akiyoshi Yamamoto

Recipe by
Namie Omi







Calorie count is per serving

Ingredients (Serves 2)

  • 200 g sliced pork
  • [A]

    • 1 umeboshi (pickled plum, large)
    • 1 tbsp sake
    • 1 tbsp soy sauce
    • 1 tbsp mirin
    • 1 tbsp water
    • 1/4 tsp sugar
    • 1 tbsp ginger (grated)
  • Shredded cabbage, as needed
  • Shredded shiso leaves, as needed
  • Salt, a pinch
  • Pepper, a pinch
  • 1 tbsp sake
  • Vegetable oil, a small amount



Spread out the sliced pork somewhat and sprinkle with salt, sake, and pepper.


Make the sauce: Remove the pit from the umeboshi (pickled plum), then use a knife to lightly pound/chop it and transfer to a bowl. Add the remaining ingredients for [A] and mix together.


Oil and preheat a frying pan, then add the seasoned pork and stir-fry over medium heat. When the meat has changed color, add the sauce and continue stir-frying, making sure to coat the pork. Serve with shredded cabbage and shredded shiso leaves.