From my kitchen in Japan
A useful detail in this recipe is what not to do: soaking the pork in the sauce before cooking can make it tougher. I cook the pork first and add the ginger sauce at the end.
Ingredients
- Pork160 g
- Soy sauce1 tbsp
- Mirin1 tbsp
- Sake1 tbsp
- Grated ginger5 g
- Potato starch or flour15 g
How to make it
- Mix the soy sauce, mirin, sake and grated ginger. Do not marinate the pork in this sauce before cooking.
- Dust the pork lightly with potato starch or flour and cook over medium heat until done.
- Pour the ginger sauce over the cooked pork and let it glaze. Serve immediately, traditionally with shredded cabbage if you like.
Troubleshooting
Pork is tough and dry
Likely cause: The heat was too high, the pork was overcooked, or it was marinated too early.
What to do: Cook over medium heat and add the sauce after the pork is nearly done.
About the author
Mitsuhiro Eguchi
A Japanese home cook sharing practical Japanese recipes, ingredient workarounds and lessons from cooking in Japan.
About Mitsuhiro