Japanese Ginger Pork (Shogayaki)

By á-58

Ingredients

• ¼ cup soy sauce
• 3 tablespoons mirin
• 2 tablespoons sake
• 1 tablespoon white miso
• 1½ tablespoons finely grated fresh ginger
• 1¼ pound pork tenderloin, trimmed of silver skin
• 2 tablespoons grapeseed or other neutral oil
• 2 teaspoons white sugar
• 1 bunch scallions, cut into 1-inch pieces
• ½ small head green cabbage, cored and finely shredded (about 3 cups)
• Cooked Japanese-style short-grain rice, to serve

Preparation

Step 1

In a wide, shallow bowl whisk together the soy sauce, mirin, sake, miso and ginger. Cut the pork tenderloin in half crosswise, making the tail-end half slightly larger, then cut each piece in half lengthwise.

Place 2 pieces of pork between 2 large sheets of plastic wrap. Using a meat pounder, gently pound each piece to an even ¼-inch thickness. Repeat with the 2 remaining pieces.

Add the cutlets to the soy mixture and turn to coat, then let marinate at room temperature for 15 minutes.

Step 2

Remove the cutlets from the marinade, letting the excess drain back into the bowl; reserve the marinade. Pat the cutlets dry with paper towels.

In a 12-inch skillet over medium-high, heat 1 tablespoon of oil until shimmering. Add the cutlets in a single layer and cook undisturbed until well browned, 2 to 3 minutes.

Using tongs, flip each piece and continue to cook until the second sides are well browned, about another 2 minutes. Transfer to a large plate, then wipe out the skillet with paper towels. Repeat with the remaining oil and cutlets.

Step 3

Return the skillet to medium-high and add the reserved marinade, the sugar and ¼ cup water. Bring to a simmer and cook, scraping up any browned bits, until the mixture thickens and a spoon drawn through it leaves a 1- to 2-second trail, about 3 minutes.

Stir in the scallions, then add the pork and any accumulated juices. Cook, stirring gently, until the scallions are wilted and the pork is heated through, about 1 minute. Serve with the shredded cabbage and rice.