Pork shogayaki with ginger, cabbage and rice

Ingredients

For 1 serving

• Pork loin140 g
• Ginger10 g
• Sake15 ml
• Mirin15 ml
• Soy sauce1 tablespoon
• Cabbage100 g
• Onion40 g
• White rice70 g
• Peanut oil1 teaspoon

Contains: gluten, nuts, soy,

Method

1. Rinse the rice until the water runs almost clear and put it in a small pan with about one and a quarter times its volume of water; bring to the boil, cover, turn the heat to the minimum and cook for 12 minutes, then leave covered for 10 minutes.
2. Meanwhile, peel and grate the ginger and mix it in a small bowl with the sake, mirin and soy sauce.
3. Remove the outer leaves of the white cabbage and shred it very finely; keep it raw, in cold water so it stays crisp. Peel the onion and slice it thinly.
4. Slice the pork loin thinly. Heat the oil in a frying pan over high heat and stir-fry the pork with the onion for 3 minutes, until the meat is browned and the onion wilted.
5. Pour in the sauce and let it glaze for 1–2 minutes, stirring, until it thickens and coats the meat.
6. Serve the pork with the well-drained raw cabbage and the rice.