← Nouns Cooking · Japanese

Ingredients

• 340 g thinly sliced pork loin (or shoulder)
• 1 tbsp sake, for the pork
• 1 tbsp plain flour (or potato starch)
• 2 tbsp Soy sauce
• 2 tbsp Mirin
• 2 tbsp Sake
• 1 tsp Sugar
• 1 tbsp fresh ginger, finely grated, with its juice
• ½ Onion, 1 tbsp grated for the sauce, the rest thinly sliced
• 1 tbsp neutral oil
• 150 g Cabbage, very finely shredded, to serve

Method

1. Mix the soy sauce, mirin, sake, sugar, grated ginger and grated onion in a bowl.
2. Spread out the pork slices, sprinkle with the sake, then dust them lightly with the flour on both sides.
3. Heat the oil in a large frying pan over medium-high heat. Fry the sliced onion for 2 min until starting to soften, then push it aside.
4. Lay in the pork in a single layer (work in two batches if needed) and cook for 1–2 min per side until browned and cooked through.
5. Pour in the ginger sauce and toss for 1–2 min, until it bubbles down into a glossy glaze that clings to the meat.
6. Pile onto plates beside the shredded cabbage, spoon over any sauce left in the pan and serve with rice and miso soup.

Tips

• Thinly sliced pork is sold in Japanese and Korean shops. Otherwise, firm up a loin in the freezer for 30 min and slice it as thin as you can.
• Contains wheat and soy; use tamari and potato starch for gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook Chopstick Chronicles