Pork Ginger Recipe

Name: Teppan Japanese Kitchens Pork Ginger Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 400 g thinly sliced pork loin or shoulder; 2 tbs fresh ginger (grated); 0.5 tsp garlic (grated) - optional; 1 medium onion (thinly sliced); 1 tbs vegetable oil; 3 tbs soy sauce; 2 tbs mirin; 1 tbs sake; 1 tsp granulated sugar; 0.5 tsp sesame oil; 4 cups steamed short-grain rice; 2 cups shredded cabbage or lettuce; 2 tbsp pickles (e.g., pickled ginger or takuan); 1 tbsp green onions (thinly sliced)

Inspired by Teppan Japanese Kitchen

Time35m

Serves4

豚生姜焼き弁当

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Ingredients

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Main

14 1/8 oz (400 g) thinly sliced pork loin or shoulder

2 tbs fresh ginger (grated)

1/2 tsp garlic (grated) - optional

1 medium onion (thinly sliced)

1 tbs Tuscany sunflower oil

Sauce / Marinade

3 tbs Aged soy sauce

2 tbs Mirin

1 tbs Sake

1 tsp granulated sugar

1/2 tsp Toasted sesame oil

To serve

4 cups steamed short-grain rice

2 cups shredded cabbage or lettuce

2 tbsp pickles (e.g., pickled ginger or takuan)

1 tbsp green onions (thinly sliced)

Method

Main

Prepare pork and aromatics

If pork slices are thick, lightly pound between plastic wrap to 2–3 mm thickness. Pat pork dry with paper towel. Thinly slice the onion and grate the ginger (and garlic if using).

Make marinade

In a bowl combine soy sauce, mirin, sake, sugar and sesame oil. Stir until sugar dissolves. Add half of the grated ginger and the optional grated garlic to the sauce and mix.

Marinate

Place pork slices in a shallow dish or zip-top bag. Pour half of the sauce over the pork, turning to coat evenly. Let sit for 10–15 minutes at room temperature (or up to 30 minutes in the refrigerator). Reserve the remaining sauce for cooking.

Cook onions

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add sliced onions and sauté 3–4 minutes until softened and starting to caramelize. Push onions to the side of the pan.

Cook pork

Increase heat to high. Add marinated pork slices in a single layer (work in batches if needed). Sear pork 1–2 minutes per side until browned and cooked through. Pour reserved sauce and the remaining grated ginger over the pork. Lower heat to medium and toss pork and onions together, simmering 1–2 minutes until sauce thickens slightly and coats the meat.

Finish

Turn off heat and drizzle with sesame oil if desired. Scatter sliced green onions over the pork. Taste and adjust seasoning (add a splash of soy or a pinch of sugar if needed).

To serve

Divide steamed rice among 4 bento-sized bowls or containers (about 1 cup rice per serving).

Place a mound of shredded cabbage beside the rice in each container. For restaurant-style presentation, arrange cabbage so it creates a bed for the pork.

Portion pork ginger over or beside the cabbage (about 100 g cooked pork per serving). Spoon any remaining sauce from the pan over the rice or pork.

Garnish with pickles and additional green onions. Allow bento to cool slightly before closing containers for transport.