Shogayaki: Japanese Ginger Pork with Shredded Cabbage

Steps

1. Cook the rice. Soak the shredded cabbage in ice water for 10 minutes for extra crunch, then drain and spin dry.
2. Mix the grated ginger (with its juice), soy sauce, mirin, sake and sugar in a bowl.
3. Lay the pork slices flat and lightly dust both sides with the flour, shaking off the excess.
4. Heat the oil in a large skillet over medium-high heat. Add the onion and cook 2 minutes until just softened, then push to one side.
5. Add the pork in a single layer (in batches if needed) and sear 1 minute per side, until browned but not dried out.
6. Pour the sauce over the pork and onions and toss 1–2 minutes, until the sauce reduces into a glossy glaze that clings to the meat.
7. Serve with a mound of the shredded cabbage, rice and a dab of mayonnaise, spooning any extra sauce over the cabbage.

Kitchen tip

Ask the butcher to slice the pork for you, or freeze a pork loin for 30 minutes so you can slice it very thinly yourself; many Asian grocers sell pre-sliced pork for shabu-shabu that is perfect here. The light flour dusting helps the sauce cling and keeps the pork tender. Grate the ginger on a microplane and keep the juice, which carries most of the flavor. Leftovers make a great bento with rice and pickles.

General nutrition information, not medical advice. Talk to your own healthcare provider about your needs.