Japanese Pork And Ginger Cabbage Recipes

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PORK SHOGAYAKI (GINGER PORK)



Pork Shogayaki (Ginger Pork) image

Pork Shogayaki (生姜焼き, ginger pork) is a thinly sliced sautéed pork full of ginger flavour, which makes the sauce so tasty. It is one of the most popular recipes on the lunch menu as well as the bento box (Japanese lunch box). It is very simple to make and excellent for a weekday dinner with a bowl of rice.

Provided by Yumiko

Categories     Main

Time 20m

Number Of Ingredients 12

300 g (10.6oz) pork sliced thinly to 2-3mm (⅛") thick (note 1)
2 tsp sake ((Japanese rice wine))
1 tsp ginger juice ((squeeze juice out of grated ginger))
1 tbsp oil
2 tbsp sake ((Japanese rice wine))
1 tbsp mirin
1 tbsp soy sauce
1 tsp sugar
1 tbsp grated ginger
160 g (5.6oz) shredded cabbage
4 cherry tomatoes
6 broccoli florets

Steps:

  • (this step is optional) Using the tip of a sharp knife, cut the connecting tissue (the tissue separating red meat and fat) embedded in the meat. This will prevent the meat from curing when cooked.
  • Sprinkle 2 teaspoons of sake and 1 teaspoon of ginger juice over the pork slices, coat well and leave for 10 minutes. This will tenderise the meat and removes meaty smell.
  • Mix ginger sauce ingredients in a bowl.
  • Heat oil in a non-stick (preferred) frypan over medium high heat.
  • Place the meat in the frypan without overlapping (cook in batches if required) and cook for about 1-2 minutes or until the bottom side is golden and the edges start to cook.
  • Turn it over and cook further 1-2 minutes. If cooking in batches, transfer the cooked meat onto a plate and cook the remaining meat.
  • Reduce the heat to medium. Return all the cooked meat to the frypan and add the ginger sauce to the pan.
  • Cook for about 15-30 seconds, turning the pork slices over to ensure the meat is coated with the sauce. When the sauce is reduced to about 1-2 tablespoons (note 3), turn the heat off.
  • Place the vegetables on one side of the plate. Place pork slices and pour the sauce in the frypan over the pork.

JAPANESE PORK AND GINGER CABBAGE



Japanese Pork and Ginger Cabbage image

This is a very simple, very quick dish to make and it tastes great, is healthy and is on the table in 35 minutes. It would even be quicker than that, but there is a ten minute marinating time.

Provided by The Flying Chef

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

800 g pork fillets, sliced in to thin strips (about 5cm in length.)
2 heads Chinese cabbage (about 700g in weight.)
2 1/2-3 tablespoons sake
3 teaspoons sugar
60 ml Japanese soy sauce
3 -4 teaspoons gingerroot, grated (add more or less ginger depending on personal taste.)
2 tablespoons olive oil

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.

CRISPY PORK CUTLETS (TONKATSU) WITH SHAVED CABBAGE SALAD AND GINGER VINAIGRETTE



Crispy Pork Cutlets (Tonkatsu) with Shaved Cabbage Salad and Ginger Vinaigrette image

The pork quality is essential to this dish and you need a tender cut with lots of good marbling. I use a boneless rib chop with very even and dense marbling. I also prefer my cutlets to be thick, as this helps to keep the meat from drying out as you fry it. Please use a heritage breed of pork such as Kurobuta, Berkshire or Iberico; they all have superior flavor and marbling.

Provided by Andrew Zimmern

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 24

1 large head green cabbage, outer leaves and core discarded then sliced paper thin on a mandoline or with a very sharp knife (about 6 cups)
4 boneless pork rib chops, each about 7 ounces and 1/2 to 3/4 inch thick
Kosher salt and freshly ground black pepper
Peanut oil, for frying
1 cup all-purpose flour
3 large eggs, beaten
2 cups panko breadcrumbs
Sea salt
1/4 cup minced chives
1 tablespoon fresh lemon juice, plus lemon wedges for serving
Sea salt
Carrot-Ginger Vinaigrette, for serving, recipe follows
Bull Dog brand tonkatsu sauce, Japanese hot mustard and cooked Japanese short-grain rice, for serving
1/2 pound peeled carrots (2 to 3 medium), coarsely chopped
1 cup peanut oil
1/3 cup rice vinegar
1/4 cup peeled, chopped fresh ginger
1/4 cup chopped shallots
1/4 cup soy sauce
3 tablespoons toasted sesame oil
2 tablespoons fresh lemon juice
1 tablespoon sugar (or more, depending on the acidity of the vinegar)
8 shiso or perilla leaves, optional
Kosher salt and freshly ground white pepper

Steps:

  • Soak the cabbage in ice water for 20 minutes. Drain thoroughly then spin very dry in a salad spinner (or pat with paper towels). Set aside.
  • Meanwhile, carefully score the flat sides of the chops with a paring knife at 1-inch intervals, about 1/4 inch deep. Season with kosher salt and pepper.
  • Heat 3 inches of oil in a large pot to 350 degrees F.
  • Put the flour, eggs and panko in 3 separate shallow bowls. Season the flour with salt and pepper. Dredge each chop in the flour, shaking off the excess; dip in the egg, then dredge in the panko, pressing to help the crumbs adhere.
  • Fry the cutlets in a single layer, working in batches if need be, until medium browned (not burnt), 3 to 4 minutes per side. Transfer the cutlets to a wire rack set over a rimmed baking sheet and season immediately with sea salt.
  • While the cutlets cook, combine the cabbage with the chives, lemon juice and salt in a large bowl and toss.
  • Place each cutlet on a plate; add a pile of the seasoned cabbage and dress with the vinaigrette. Serve right away with some tonkatsu sauce, a smear of Japanese hot mustard on the edge of plate, lemon wedges and bowls of rice on the side, if you like.
  • Bring a medium saucepan of water to a simmer. Add the carrots and cook for 1 minute. Drain then immediately plunge in ice water. Drain again, then place in a blender. Add the remaining ingredients and blend until smooth. Season with salt and white pepper. Refrigerate for at least 30 minutes and up to 1 week. Makes 3 cups.

ASIAN PORK CABBAGE STIR-FRY



Asian Pork Cabbage Stir-Fry image

Pork paired with crisp cabbage and carrots makes a stirring combination in this tasty main dish from Jane Goldsmith. "It's a quick-fix dish when unexpected company arrives," she writes from Bloomfield, Indiana. "I got the recipe from a friend when I was in college.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

6 cups chopped cabbage, cut into 1-inch pieces
3 teaspoons vegetable oil, divided
4 medium carrots, julienned
1 pork tenderloin (1 pound), cut into 3/4-inch pieces
2 tablespoons minced fresh gingerroot
1 cup reduced-sodium chicken broth, divided
1/4 cup reduced-sodium soy sauce
4 teaspoons cornstarch
Hot cooked rice, optional

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.,

Nutrition Facts : Calories 252 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 855mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges

SPICY STIR-FRIED CABBAGE



Spicy Stir-Fried Cabbage image

This is a vegetarian version of a classic Chinese stir-fry. The authentic versions I've encountered include some pork or bacon, but the chilies, ginger, garlic, star anise and the cabbage are flavorful enough without meat. I've added carrots for color.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, one pot, main course

Time 10m

Yield Serves four

Number Of Ingredients 11

4 garlic cloves, minced
2 teaspoons minced ginger
1/2 teaspoon red pepper flakes
1 star anise, broken in half
2 teaspoons soy sauce (more to taste)
2 tablespoons Shao Hsing rice wine or dry sherry
2 tablespoons peanut or canola oil
1 small cabbage, 1 to 1 1/2 pounds, quartered, cored and cut crosswise into 1/8-inch shreds
1 medium carrot, cut into julienne
Salt to taste
2 tablespoons minced chives, Chinese chives or cilantro

Steps:

  • Combine the garlic, ginger, red pepper flakes and star anise in a small bowl. Combine the soy sauce and wine or sherry in another small bowl.
  • Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic, ginger, pepper flakes and star anise. Stir-fry for a few seconds, just until fragrant, then add the cabbage and carrots. Stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture. Cover and cook over high heat for one minute until just wilted. Uncover and stir-fry for another 30 seconds, then stir in the chives or cilantro and remove from the heat. The cabbage should be crisp-tender. Serve with rice or noodles.

Nutrition Facts : @context http, Calories 116, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 419 milligrams, Sugar 4 grams, TransFat 0 grams

DELICIOUS ASIAN PORK AND CABBAGE DUMPLINGS



Delicious Asian Pork and Cabbage Dumplings image

Make and share this Delicious Asian Pork and Cabbage Dumplings recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Pork

Time 1h15m

Yield 100 serving(s)

Number Of Ingredients 9

100 wonton skins
1 3/4 lbs ground pork
1 tablespoon minced fresh ginger
4 -5 fresh minced garlic cloves (or more or less to suit taste)
2 tablespoons minced green onions
4 tablespoons soy sauce
3 tablespoons sesame oil (no substitutions, only sesame oil)
1 egg, beaten
5 cups finely shredded Chinese cabbage

Steps:

  • In a large bowl, combine the uncooked pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage; stir until well mixed.
  • Place 1 heaping teaspoon of pork filling onto each wonton skin; moisten edges with water then fold edges over to form a triangle shape.
  • Roll edges slightly to seal in filling.
  • Set dumplings aside on a lightly floured surface until ready to cook.
  • TO COOK: Steam dumplings in a covered bamboo or metal steamer (an electric veggie steamer works great also) for 15-20 minutes.
  • Serve immediately with sweet and sour sauce.

GINGERY CABBAGE ROLLS WITH PORK AND RICE



Gingery Cabbage Rolls With Pork and Rice image

These fork-tender cabbage rolls, filled with savory pork, rice and ginger, are the ultimate comfort food - perfect to serve as a cozy meal on a cold night. When assembling the rolls, you can simply fold the cabbage leaf onto itself as you would fold a burrito - and don't worry if the cabbage leaves tear. If there are any leftovers, reheat them with more chicken broth. They are good the day they are made, but even better the next day.

Provided by Sue Li

Categories     dinner, meat, soups and stews, vegetables, main course

Time 4h

Yield 12 cabbage rolls (4 to 6 servings)

Number Of Ingredients 10

Kosher salt and black pepper
1 medium head savoy cabbage
1 1/2 pounds ground pork
1/3 cup uncooked short-grain white rice
1 large egg, lightly beaten
6 scallions, finely chopped (about 1 cup)
2 tablespoons finely chopped fresh ginger (from a 2-inch piece)
2 tablespoons soy sauce
2 cups chicken broth
Sesame oil, for serving

Steps:

  • Heat oven to 350 degrees. Bring a large pot of water to a boil and season with salt.
  • Prepare the cabbage: Remove about 12 large outer leaves, reserving the rest of the cabbage for another use. Once the water boils, lower the heat to medium so that the water reaches a gentle boil. Add the cabbage leaves, about 4 at a time, and cook until tender and flexible but leaves remain intact and maintain their crunch, about 2 minutes. Transfer to a towel-lined plate and set aside to cool slightly while you make the filling. Repeat with remaining cabbage leaves.
  • Prepare the filling: In a large bowl, combine pork, rice, egg, scallions, ginger and soy sauce with 2 teaspoons salt and 1 teaspoon pepper.
  • Assemble the cabbage rolls: Working with one cooked cabbage leaf at a time, place it on a cutting board or other flat surface with its stem end at the bottom. Spoon a heaping 1/4 cup of the pork mixture in the center and mold the mixture into a rough 2- to 3-inch log. Pull the stem end over the meat mixture, and fold the right and left sides of the leaf over and roll tightly to the very top. Place the cabbage rolls seam-side down in a large Dutch oven or ovenproof, straight-sided saucepan. Repeat with the remaining cabbage and pork filling.
  • Pour the chicken broth over the cabbage rolls and bring to a boil over medium. Cover the pan, transfer to the oven, and bake until cabbage rolls are fork tender and the meat mixture is cooked through, 40 to 45 minutes. Serve with ladles of broth over the rolls and a drizzle of sesame oil.

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  • For the Dumplings: Combine cabbage and 2 teaspoons salt in a large bowl and toss to combine. Transfer to a fine mesh strainer and set it over the bowl.
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