Shogayaki (Japanese Ginger Pork)

Ingredients

For 4 portions

• 🥓 500g pork strips (raw)
• 🪴 30g ginger
• 🥣 4 Tbsp soy sauce
• 🍶 3 Tbsp mirin
• 🍶 45ml wine, rice
• 🍚 2 Tsp sugar
• 🌾 1 Tbsp flour
• 🧅 1 medium onions
• 🏺 1 Tbsp sunflower oil
• 🥬 200g green cabbage
• 🍚 320g white rice (dry)

Method

1. Rinse the rice and cook it. Shred the cabbage as finely as you can and keep it in cold water until serving, for extra crunch.
2. Peel and finely grate the ginger. Mix it with the soy sauce, mirin, sake and sugar.
3. Slice the pork thinly if it isn't already, ideally shoulder or loin. Dust lightly with the flour. Slice the onion.
4. Heat half the oil in a large frying pan over a high heat. Fry the pork in a single layer, in batches, for 1–2 minutes on each side until browned. Lift out.
5. Add the remaining oil and fry the onion for 3 minutes until soft and golden at the edges.
6. Return the pork, pour in the sauce and let it bubble for 1–2 minutes, turning, until the sauce thickens and coats the meat.
7. Drain the cabbage well. Serve the pork with the cabbage and rice, spooning the pan sauce over.