Ginger pork (shogayaki) with crisp shredded cabbage
20 min · 43 g protein · 331 cals / serving
Japan's favourite weeknight pork: thin slices of lean loin seared fast and glazed in a sweet, sharp sauce of fresh ginger, tamari and mirin, with soft onions. It goes beside a cold, crunchy heap of shredded cabbage and tomato, which soaks up whatever sauce is left on the plate.
Ingredients
Ginger sauce
- 1 1/2 tbsp ginger, finely grated, with its juice
- 2 tbsp tamari, or soy sauce
- 2 tbsp mirin
- 2 tbsp water, or sake
- 1 tsp granulated sugar
- 3 packed cups cabbage, very finely shredded, or bagged coleslaw mix
- 1 medium tomato, cut in wedges
- 2 tsp canola oil
- 3/4 lb pork loin fillet, raw, bought thinly sliced (shabu-shabu or thin-sliced pork)
- 1/2 medium onion, thinly sliced
- 1 green onion, thinly sliced, to serve
Steps
- Stir the grated ginger, tamari, mirin, water and sugar together in a small bowl.
- Pile the shredded cabbage on two plates with the tomato wedges; a few minutes in iced water first makes it extra crisp.
- Heat the oil in a large skillet over medium-high heat. Lay in the pork slices in one layer (in two batches if needed) and sear 1 minute a side until just browned. Push to one side, add the onion and cook 2–3 minutes until it softens.
- Pour in the ginger sauce and toss for 1–2 minutes, until it bubbles down to a glaze that coats the pork. Spoon the pork, onion and sauce beside the cabbage and scatter over the green onion.
Good to know
Which cut of pork?
Lean loin cut 1/8 inch thick is the classic in Japan, and it stays tender because it cooks in a minute. Shoulder slices are juicier and more forgiving, with a good deal more fat.
Can't find thin-sliced pork?
Asian grocers sell it ready sliced for shabu-shabu or hot pot. To slice it yourself, plan ahead: 20–30 minutes in the freezer firms the piece up so a sharp knife cuts it almost as thin as a deli slicer (that time is not in the 20 minutes).
Per
- Calories
- 93
- Protein
- (54%)
- 12 g
- Fat
- (23%)
- 2 g
- Carbohydrates
- (23%)
- 6 g
- of which sugar
- 4 g
- Fiber
- 1 g
- Sodium
- 264 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 663 kcal goes into the pot and 873 g of ingredients comes out as about 715 g of food: 93 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.