Best 5 Japanese Pork And Ginger Cabbage Recipes

ASIAN PORK CABBAGE STIR-FRY

Steps:

• In a large nonstick skillet or wok, stir-fry cabbage in 1 teaspoon oil for 1-2 minutes or until crisp-tender. Add carrots; stir-fry 3-4 minutes longer or until carrots are crisp-tender. Remove and keep warm., In the same pan, stir-fry pork in remaining oil for 2 minutes. Add ginger and stir-fry for 2 minutes or until pork is lightly browned. Stir in 3/4 cup broth and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until meat juices run clear., Combine cornstarch and remaining broth until smooth. Gradually stir into pan. Stir in the cabbage mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with rice if desired.,

JAPANESE PORK AND GINGER CABBAGE

Steps:

• Combine sake, sugar, soy sauce and ginger in a bowl and stir until sugar dissolves.
• Add sliced pork and marinade 10 min's (do not marinate longer than 10 min's as pork will become tough.) Drain pork over a small bowl, reserve marinade.
• While pork is marinating, remove thick ribs from cabbage (the thick white stalky part in the centre.) Cut leaves into approx 4cm squares.
• Heat the oil in a wok or large frying pan, add pork stir-fry for about 5 Min's or until pork is almost cooked. Add reserved marinade stir-fry for a couple of minutes, finally add cabbage and stir-fry until cabbage just wilts.
• Serve pork over steamed rice.

CLASSIC OKONOMIYAKI (JAPANESE CABBAGE AND PORK PANCAKES)

Steps:

• In a large bowl, combine hondashi with 1 cup water and whisk until dissolved. Whisk in eggs until well combined. Add flour, salt, baking powder and baking soda and whisk until smooth. Fold in cabbage, scallions and ginger until well incorporated.
• In an 8-inch nonstick skillet, heat 2 tablespoons oil. Add half the batter, spreading cabbage mixture into an even 6-inch round about 1-inch thick (resist the urge to push down on the mixture). Arrange half the pork belly over the cabbage, slightly overlapping. Cook over medium-low until pancake is set and golden brown underneath, 8 to 10 minutes. Reduce heat to low and carefully flip pancake by inverting onto a plate then slipping back into the skillet.
• Cook until golden brown on second side, pancake is cooked through in center and pork is lightly golden, about 8 minutes. Transfer pancake, pork side up, onto a large plate. Wipe out skillet and repeat with remaining oil, batter and pork belly.
• Drizzle pancakes with okonomi sauce and Kewpie mayonnaise, then top with a handful of shaved bonito and nori. Serve warm.

JAPANESE GINGER PORK (SHOGAYAKI)

Steps:

• Combine soy sauce, ginger and mirin in a bowl.
• Add pork slices, marinate for 15 minutes.
• Heat oil in skillet.
• Remove pork from bowl, reserve marinade.
• Saute meat quickly at high heat.
• Pour marinade into pan, give the pork a quick stir.
• NOTE: marinated meat burn easily, it's important to work quickly.

STIR-FRIED JAPANESE GINGER PORK

Steps:

• Combine daikon radish, soy sauce, sake, sesame oil, ginger, garlic, and mirin in a large bowl. Add sliced pork; let marinate for 5 minutes.
• Heat vegetable oil in a wok or large skillet over medium heat. Add onion; cook and stir until softened, 3 to 5 minutes. Remove pork from marinade and add to the wok; cook and stir until evenly browned, 3 to 5 minutes. Pour in remaining marinade; cover and cook until bubbling, about 5 minutes. Season with salt and black pepper.