Japanese Ginger Pork Shogayaki
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 330g per person. Country of origin: Japan. Includes fresh ginger. Nutrition values are recipe-development estimates per 100g and per saved portion; actual values vary by brands, cooking yield and serving size.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 171 kcal
- Protein
- 12.8 g
- Carbohydrate
- 18.2 g
- of which sugars
- 4.1 g
- Fat
- 6.9 g
- of which saturates
- 2 g
- Fibre
- 1.2 g
- Salt
- 0.86 g
Ingredients
- 600g pork loin, thinly sliced
- 25g fresh ginger, finely grated
- 2 garlic cloves, grated
- 3 tbsp light soy sauce
- 2 tbsp mirin
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 1 tbsp vegetable oil
- 320g cooked Japanese rice
- 200g finely shredded cabbage
Method
Mix the ginger, garlic, soy sauce, mirin, vinegar and sugar.
Coat the pork in half the sauce and leave for 15 minutes.
Heat the oil in a wide frying pan and sear the pork in batches.
Return all the pork to the pan, add the remaining sauce and bubble until glossy.
Serve immediately with rice and shredded cabbage.
Reviews
The cabbage is more than garnish here: its crunch cuts the glossy sauce nicely. I would make a little extra sauce next time.
John RedwoodI used a crisp eating apple grated into the marinade and loved the extra sweetness, though the original balance was already good.
Roger ThorogoodThe grated ginger came through brightly without overpowering the pork; slicing the meat very thinly made this weeknight-fast.
Steve 2