Easy with Shio-Koji: Juicy Pan Fried Ginger Pork

Easy with Shio-Koji: Juicy Pan Fried Ginger Pork

By marinating the pork in shio-koji (salted rice malt), it will become tender and juicy. You can eat a ton of cabbage with the generous amount of marinade.

Ingredients: 4 servings

Pork (cut for ginger pork)
600 g
*Shio-koji (salt fermented rice malt)
4 tablespoons
*Sake, soy sauce, mirin
4 tablespoons each
1 large piece
1/4 of one carrot


1. Marinate the pork in 4 tablespoons of basic shio-koji (see Recipe ID: 1903476) for 30 minutes.
2. Rub in the remaining marinade (sake, soy sauce, and mirin = 1:1:1 ratio), add the grated ginger and marinate.
3. While the pork is marinating, shred the cabbage and carrot (If you mix the cabbage and carrot together, your plate will look more presentable).
4. Pan fry the marinated pork on both sides (reserve the marinade for later).
5. When the pork is cooked, add the marinade and coat the meat.
6. Serve the pork on the shredded cabbage and carrot, pour plenty of the sauce over, put sliced tomatoes on the side and it's done!

Story Behind this Recipe

I always make plenty of marinade. When I was serving this one time, I poured too much of it over the pork and apologized but my family exclaimed, "it goes so well with the cabbage!" and loved it. So ever since then, this has been the way we've had this dish. Marinating the pork in shio-koji first is a recent change to the recipe. The meat becomes tender and juicy.