Japanese · Lunch
Ginger Pork
A Japanese home cooking staple, thinly sliced pork loin seared and tossed in a sharp ginger, soy, and mirin sauce, served with shredded cabbage and steamed rice.
$
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
385Calories
38gProtein
16gFat
18gCarbs
8gSugar
2gFiber
680mgSodium
85mgChol
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Instructions
1
Prep
Combine ginger, soy sauce, mirin, sake, and sugar in a small bowl; mix well and set aside. Shred cabbage finely. Have pork loin thinly sliced, kewpie mayo, pickled ginger, and steamed rice ready.
2
Sear
Heat vegetable oil in a large frying pan over high heat until smoking. Add pork slices in a single layer, working in batches if needed. Sear 1–2 minutes without moving until browned underneath, then flip and sear 1 minute more until cooked through.
3
Glaze
Pour reserved sauce over pork and toss constantly over high heat 1–2 minutes until sauce reduces to a glossy glaze and pork is fully coated.
4
Plate
Divide steamed rice between two bowls, top with glazed pork. Arrange shredded cabbage alongside, drizzle with kewpie mayo, and garnish with pickled ginger on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 350g (12.3 oz) pork loin
- 2 tbsp fresh ginger
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake
- 1 tsp sugar
- 2 tbsp vegetable oil
- 200g (7 oz) white cabbage
- 1 tbsp kewpie mayonnaise
- 20g (0.7 oz) pickled ginger