Add the rice and 3 cups of water to a large saucepan, bring to a boil over medium-high heat. Stir and reduce heat to low, cover and simmer for 10 minutes, DO NOT REMOVE THE LID. After 10 minutes turn off the heat and let sit for 15 more minutes, once again DO NOT REMOVE THE LID until after it sits.
Slice your pork thin (its easiest to slice the pork thin when its slightly frozen), set aside.
In a large bowl make a marinade by mixing together the ginger, soy sauce, sake, and mirin. Place the pork slices in a large dish and pour the marinade over top making sure all the pork slices get coated, let sit for 15 minutes.
Heat 3 TBSP of oil in a large non-stick pan or wok over medium-high heat. Working in batches add the pork to the pan in a single layer and cook until browned on both sides, about 30 seconds or so per side depending on how thick your pork slices are, adding extra oil to the pan if needed.
Serve the pork with the cooked rice and shredded cabbage.
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