Japanese · dinner, lunch
Shogayaki (Japanese Ginger Pork) with Shredded Cabbage
Video by Aaron and Claire on YouTube · Open on YouTube
- Gluten-free with a swap: Use tamari instead of soy sauce and check that your mirin and sake are gluten-free
- Dairy-free
- Nut-free
Contains: Gluten, Soy. Check labels on stock, sauces and spice mixes.
Thin-sliced pork loin gives about 40 g of protein a serve, and the big pile of raw cabbage adds vitamins C and K. The pork is only dusted with starch and finished in a quick soy, mirin and fresh-ginger sauce rather than battered.
The printable card is ink-friendly, fits on one page and has a QR code back to this recipe.
Ingredients 15
Method
Tap a time to watch that step in the video.
- Scrape the skin off the ginger with a spoon and grate it over a bowl so you keep the juice. Stir in the soy sauce, mirin, sake, sugar and water to make the sauce. 1:25
- Slice the onion, not too thin. Shred the cabbage as finely as you can, soak it in cold water for a minute or two to crisp it, then drain well. 2:20
- Nick the edges of the pork slices so they lie flat, season both sides with black pepper and dust lightly with potato starch. 3:25
- Heat 1 tbsp oil in a large pan over medium-high heat and fry the onion with a pinch of salt for 3–4 minutes until soft and browned. Lift it out. 4:35
- Add the remaining oil and sear the pork in two batches, a minute or two per side, just until no longer pink. 4:52
- Return the pork and onion, turn the heat to medium, pour in the sauce and simmer 2–3 minutes, turning the pork until the sauce thickens and coats it. Serve beside a mound of cabbage with the pan sauce, plus the tomatoes and grilled shishitos if using. 5:26
Tip. Serves 2 (written recipe); eat it with steamed rice. Pork shoulder works too. For less sugar, cut the mirin to 2 tbsp. Leftovers keep 2 days in the fridge.
The method is a summary in our words — the video shows every step.
One serve gives you 1 of 2
Where the energy comes from one serve
- Net carbs 23%
- Protein 28%
- Fat 49%
Low carb: under 26% of the energy is from carbs.
Lower-carb idea. About 35% of the 33 g of net carbs come from the mirin. To cut carbs, try using less, or leaving it out.
One serve has about 66% of a day’s sodium. Use less salt, stock or sauce, or a reduced-salt version, to bring it down.
Vitamins & minerals % of a day, one serve · tap for more
Selenium High97%
53 µg a serve, mostly from pork loin (98%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Vitamin K High91%
109 µg a serve, mostly from cabbage (87%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Omega-3 High81%
1.3 g a serve, mostly from neutral oil (95%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Vitamin C High73%
66 mg a serve, mostly from cabbage (70%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Vitamin B6 High64%
1.1 mg a serve, mostly from pork loin (72%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Vitamin B12 High38%
0.9 µg a serve, mostly from pork loin (100%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Zinc High33%
3.7 mg a serve, mostly from pork loin (85%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Potassium High22%
1010 mg a serve, mostly from pork loin (49%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Vitamin E High20%
3 mg a serve, mostly from neutral oil (78%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Magnesium Source19%
81 mg a serve, mostly from pork loin (43%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Folate Source18%
73 µg a serve, mostly from cabbage (73%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Iron Source14%
2.6 mg a serve, mostly from pork loin (46%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Show the other 3
Calcium8%
101 mg a serve, mostly from cabbage (50%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Vitamin D4%
0.8 µg a serve, mostly from pork loin (100%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Vitamin A3%
24 µg a serve, mostly from cherry tomatoes (52%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by Aaron and Claire; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.