Stir-fried pork with ginger sauce (Buta shogayaki) from JapanEasy: Classic and Modern Japanese Recipes to (Actually) Cook at Home (page 114) by Tim Anderson

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Notes about this recipe

  • Bessp on July 11, 2025

    The sauce didn't thicken up for me, but otherwise this was a very nice recipe. It was super quick to make, especially because I used preshredded cabbage. The flavor was nice and gingery.

  • Lucylew on July 16, 2019

    This was a really good, fast meal. The ginger sauce is most definitely on repeat. I'd make this again but would probably use ground pork vs. pork belly since it is easier to find.

  • Frenchfoodie on August 05, 2018

    Lovely, fast and easily adaptable to other protein and veg (though Savoy/Chinese cabbage holds the sauce nicely). A keeper.

  • clcorbi on June 15, 2018

    Really nice flavor and very fast. The cabbage retains a nice bite when cooked with this method.

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