Tasty Ginger Pork

Serve the classic Japanese mom comfort food called niku-jaga (tender beef, potatoes and vegetables simmered in a savory sauce), then add instant curry to the leftovers the next night for Niku-jaga Curry Rice.

This dish is fast, easy, and will make your kitchen smell delicious!

Tasty Ginger Pork

Serves 4

12 oz. (340 g) pork loin or tenderloin
2 yellow onions
2 T (30ml) oil
1 knob of fresh ginger root (about twice the size of your thumb)
3/4 c. (175 ml) mirin (sweet rice wine)*
3/4 c. (175 ml) sake (Japanese rice wine)
4 1/2 T (65ml) soy sauce
1 T (12 g) granulated sugar

*If you can’t find mirin at your local market, you can substitute 3/4 c. (175 ml) sake plus 3 T. (36g) sugar

Peel onions, cut in half, then slice thin.

Slice pork into 1/2″ thick (1.5 cm) rounds, then each round into thin slices.

Peel the ginger root and slice it into 1/8″ (3 mm) rounds, then slice rounds into 1/8″ (3mm) matchsticks.

Heat oil in a large frying pan and sauté onions until soft and beginning to brown. Set aside.

Pour mirin, sake, soy sauce and sugar into the frying pan and stir together. Bring it to a boil and let it simmer on low, uncovered, for three minutes. Add the sauteed onion and the raw ginger and bring to a simmer.

Stir in the pork pieces and cover. Let simmer on low for three minutes, then uncover and stir just until pork is no longer pink.

Serve over rice.

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Jonelle Patrick writes novels set in Japan, produces the monthly Japanagram newsletter, and blogs at Only In Japan and The Tokyo Guide I Wish I’d Had

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