Buta no shogayaki ginger pork

Name: Buta no shogayaki ginger pork
Total time: 20 min
Cuisine: Japanese
Ingredients: 300g pork loin, very thinly sliced; 3 tbsp tamari (gluten free); 2 tbsp mirin; 1 tbsp sake; 2 tbsp fresh ginger, finely grated; 1 tsp caster sugar; 1 tbsp sunflower oil; 200g white cabbage, finely shredded; 300g cooked rice

Thin pork slices fried in a sticky ginger and soy glaze. A beloved Japanese lunch with rice and cabbage.

Time20 min
LevelEasy
Costabout £2.65 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

2 servings

Ingredients

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300 gpork loinvery thinly sliced
3 tbsptamari (gluten free)
2 tbspmirin
1 tbspsake
2 tbspfresh gingerfinely grated
1 tspcaster sugar
1 tbspsunflower oil
200 gwhite cabbagefinely shredded
300 gcooked rice

Method

1
Mix the tamari, mirin, sake, ginger and sugar in a bowl.
2
Marinate the pork in half of the mixture for 10 minutes.
10 min
3
Heat the oil in a large frying pan over a high heat. Fry the pork in two batches for 2 minutes until browned.
2 min
4
Pour in the remaining sauce and bubble for 1 minute until sticky.
1 min
5
Serve the pork on rice with the shredded cabbage.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.