This pork ginger bowl is packed with flavor!
The sweet and savory ginger sauce pairs perfectly with steamed rice.
A simple trick---adding mayonnaise to the marinade--- keeps the pork loin tender and juicy while the soft-boiled egg on top adds a creamy richness that pulls everything together.
This dish is filling, satisfying, and comes together quickly.
Give it a try for a hearty lunch or dinner!
10 minutes
Rinaty
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 8 slices thinly-sliced pork loin
- All-purpose flour, as needed for dredging the pork
- 2 soft-boiled eggs
- 2 servings warm, cooked rice
- 1 tbsp. vegetable oil
- Shredded cabbage, for plating
- A1 tbsp. mayonnaise
- A1 tbsp. sake (or dry white wine)
- A1/2 tbsp. soy sauce
- A1 tsp. grated ginger
- Asalt and black pepper, to taste
- B2 tbsp. soy sauce
- B2 tbsp. mirin
- B1 tbsp. sugar
- B1 tbsp. sake (or dry white wine)
- B2 tsp. grated ginger
INSTRUCTIONS
- 1
Marinate the pork: Cut the pork slices in half lengthwise. Place in a zip-top bag with the marinade ingredients A (mayonnaise, sake, soy sauce, ginger, salt, and pepper). Massage well and let sit for 10 minutes. Meanwhile, shred the cabbage and soak it in cold water to crisp.
- 2
Make soft-boiled eggs:
Fill a saucepan with water and bring to a boil, then turn off the heat.
Gently place eggs into the water with a ladle and let sit for 10–12 minutes, depending on your preferred doneness.
Remove the eggs from the water. - 3
Coat with flour: Lay each pork piece flat and lightly dust both sides with flour.
- 4
Pan-fry: Heat vegetable oil in a skillet over medium heat. Add the pork and cook for 1 ½ minutes per side until lightly browned.
- 5
Add sauce: Pour in ingredients from group B (soy sauce, mirin, sugar, sake, ginger) and simmer for 1–2 minutes until the sauce thickens and evenly coats the meat.
- 6
Assemble: Place steamed rice in bowls, top with drained cabbage and pork slices, then drizzle with extra sauce. Finish with a soft-boiled egg on top.
RecipeID
214
Tips & Notes
Marinating the pork with mayonnaise helps prevent it from drying out during cooking.
You can freeze the marinated pork in a zip-top freezer bag for up to 2 weeks.
Feel free to top with shredded nori or green onions for extra flavor and texture.
MY RATING
Sign up or log in for free to submit your reviews!
GET STARTEDREVIEWS
Be the first to review!
About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."