Ginger pork with shredded cabbage (Buta no shogayaki)

Name: Ginger pork with shredded cabbage (Buta no shogayaki)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 360 g Pork chop; 150 g Onion; 25 g Fresh ginger; 30 ml soy sauce; 30 ml mirin; 15 ml Sake or rice alcohol; 10 ml Rapeseed oil; 300 g White cabbage; 200 g Round tomato; 260 g Japanese short-grain rice (Koshihikari)

Japan's favourite home-style pork: thin slices glazed in a fresh ginger sauce, piled next to shredded cabbage and tomato.

20 min

total

people

470

calories per serving

Per serving

25 g
Protein: 61 g
Carbs: 12 g
Fat

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Ingredients

360 g
Pork chop
150 g
Onion
25 g
Fresh ginger
30 ml
soy sauce
30 ml
mirin
15 ml
Sake or rice alcohol
10 ml
Rapeseed oil
300 g
White cabbage
200 g
Round tomato
260 g
Japanese short-grain rice (Koshihikari)

Allergens

soygluten

Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/4

Mix soy sauce, mirin, sake and grated ginger and marinate the pork for 10 minutes.
Shred the cabbage very finely, soak in cold water and drain. Cut the tomato into wedges.
Fry the sliced onion in the oil, add the pork and sear both sides, then pour in the marinade and toss until glazed.
Serve with the cabbage, tomato and rice.