One Dish

Cooking With Idols

2014.07.11: Pork fried with ginger, butter, and ponzu

I need something to make with this pork I have and this looks yummy. Maa-kun says it’s kind of a different take on regular shogayaki (and also not like the shogayaki he used to eat as a kid at home, which usually used lettuce and pork back ribs).

Sakamoto Masayuki's Pork fried with ginger, butter, and ponzu
Recipe type: Main
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
  • Cabbage: 1 head
  • Green perilla: 2 leaves
  • Japanese ginger: 1 thing
  • Pork loin for shougayaki: 6 pieces
  • Potato starch: appropriate amount
  • Cooking oil: ½ tbsp
  • Ginger: ½ tbsp, ground
  • Soy sauce: 1 tbsp
  • Mirin: 1 tbsp
  • Butter: 1 tbsp
  • Ponzu: ½ tbsp
  1. Cut the head of cabbage in half and then cut one half into small strips
  2. Cut the green perilla and ginger into small strips and mix in with the cut cabbage
  3. Cut the pork loin into strips and coat in potato starch
  4. Add oil to frying pan and fry up the pork
  5. While the pork is frying, make the sauce
  6. Add the soy sauce and mirin to the ground ginger
  7. When the pork is cooked well on one side, flip it over and add in the sauce
  8. When it's nearly cooked on both sides, add in the butter
  9. After the butter has melted, add in the ponzu
  10. Get the pork all coated well in the sauce, remove from heat, and add to the veggies from before


gingermain dishponzupork

tokaikko • November 10, 2015

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