Japanese Ginger Pork

Flicking through Harumi’s Japanese Kitchen, reviewer Jack chose this Japanese Ginger Pork (served with potato salad, also in the book) as his first savoury dish to cook. He liked the simplicity of the recipe – in which thin slices of pork loin are quickly marinated in mirin, soy sauce and ginger before being flash-cooked in a hot pan and served with the cooking juices – and enjoyed the fresh gingery flavours in the finished dish..

Read Jack’s full review of Harumi’s Japanese Kitchen, here.

Japanese Ginger Pork

Japanese Ginger Pork

Author Harumi Kurihara


  • 4 tbsp soy sauce
  • 3 tbsp mirin
  • 1 tbsp grated fresh root ginger
  • 300 g thinly sliced pork fillet or loin *
  • vegetable oil, for frying


* If you can’t get sliced pork, half-freeze the pork loin, then slice it as thinly as possible. Place each slice between clingfilm and tap with a rolling pin to make it thinner.


  • Combine the soy sauce, mirin and grated ginger in a bowl. Marinate the pork in the mixture for a few minutes.
  • Heat some vegetable oil in a frying pan over a high heat and briskly sear both sides of the pork slices until brown. You will need to do this in batches; make sure you pour off any pan juices (reserving the juices) and wipe out the frying pan with kitchen paper between batches.
  • Put some potato salad and the ginger pork on a serving plate. Pour the pan juices from step 2 over the pork.

Japanese Ginger Pork

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Kavey Eats received a review copy of Harumi’s Japanese Kitchen from publishers Conran Octopus. Recipe photography by Jack Thomas, recipe published with permission. 

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