Ginger Pork Rice Bowl

Pork and shimeji mushrooms stir-fried in a sweet ginger sauce, topped on a bed of rice with shredded cabbage. A perfect one-bowl meal that'll make you say, "Move over, beef bowl!"

Ginger Pork Rice Bowl
Photographed by Takashi Yoshida

Recipe by




Rice & Noodles



Ingredients (Serves 2)

  • 2 bowls freshly cooked rice
  • 200 g pork loin (3-5 mm thick slices)
  • 1-2 leaves cabbage
  • 4 shiso leaves
  • 1/2 pack shimeji mushrooms
  • [A]

    • 1 tbsp onion (grated)
    • 1 tsp ginger (grated)
    • 1 1/2 tbsp soy sauce
    • 1 1/2 tbsp mirin
    • 1 tbsp sake
    • 1/2 tbsp sugar
  • Chili pepper, to taste
  • Salt
  • Pepper
  • Flour
  • Vegetable oil
  • Mayonnaise



Shred the cabbage and cut the shiso leaves into thin strips. Remove the root end of the shimeji mushrooms and break into small clusters. Cut the pork into strips 3 cm wide. Sprinkle with a pinch each of salt and pepper, then coat with 1 tbsp of flour.


Make the sauce by mixing together the ingredients for [A].


Oil a frying pan with 1/2 tbsp of vegetable oil and place over medium heat. Cook the pork on both sides until browned. Add the shimeji mushrooms and briefly stir-fry, then add the sauce to coat.


Prepare two bowls of freshly cooked rice. Top the rice with shredded cabbage and mayonnaise to taste, then add the pork and shimeji mushrooms with the sauce. Top with shiso leaves and sprinkle with chili pepper.