Shogayaki: Japanese ginger pork with rice and shredded cabbage

Thin slices of pork quickly fried and glazed in a sweet, gingery soy sauce, served the Tokyo canteen way with a heap of crisp shredded cabbage and rice. Ready in about 25 minutes.

Ingredients

• 4 Pork loin steaks, fat trimmed, sliced as thinly as you can
• 15 g Plain flour
• 20 ml Vegetable oil
• 1 Onions, thinly sliced
• 30 g Fresh ginger, finely grated
• 45 ml Soy sauce
• 45 ml Mirin
• 10 g Caster sugar
• 0.3 Green cabbage, very finely shredded
• 150 g Cherry tomatoes, halved
• 40 g Mayonnaise, optional, for the cabbage
• 320 g Jasmine rice

Method

1. Rinse the rice until the water runs clearer, then cook it in a lidded pan with 480ml water on the lowest heat once boiling. Rest it off the heat.
2. Mix the ginger, soy sauce, mirin and sugar in a small bowl.
3. Pile the shredded cabbage onto plates with the tomatoes, ready to serve. Put the mayonnaise on the side.
4. Dust the pork slices lightly with flour. Heat the oil in a large frying pan and fry the pork and onion over a high heat in two batches until browned.
5. Return everything to the pan, pour in the sauce and toss until the pork is cooked through and coated in a sticky glaze.
6. Serve the pork next to the cabbage with a bowl of rice.