Ginger Pork Rice Bowl (Shogayaki Donburi) with Cabbage Omelet
Ginger Pork Rice Bowl (Shogayaki Donburi) with Cabbage Omelet
Ingredients
For the Main Dish (Ginger Pork)
- 1 pound thinly sliced pork shoulder, cut into bite-sized pieces
- 1 onion, sliced
- 1 tablespoon vegetable oil
- 1/2 cup water
For the Ginger Sauce
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons minced ginger
For the Pork Marinade
- 2 tablespoons soy sauce
- 1 tablespoon vegetarian oyster sauce
- 1 tablespoon sesame oil
For the Cabbage Omelet
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 2 eggs, beaten
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon vegetable oil
For Serving
- 4 cups cooked white rice
- 1 tablespoon white sesame seeds, for garnish
Instructions
- 1
Prepare the Ginger Sauce: In a small bowl, combine 2 tablespoons soy sauce, 2 tablespoons mirin, and 2 tablespoons minced ginger. Whisk well until thoroughly mixed. Set aside.
⏱️ 3 min
- 2
Marinate the Pork: Place the thinly sliced pork shoulder in a medium bowl. Add 2 tablespoons soy sauce, 1 tablespoon vegetarian oyster sauce, and 1 tablespoon sesame oil. Mix thoroughly to coat all the pork slices. Let marinate for 10 minutes.
⏱️ 12 min
- 3
Prepare Omelet Vegetables: While the pork marinates, heat 1 teaspoon vegetable oil in a small non-stick skillet over medium heat. Add 1 cup shredded cabbage and 1/2 cup shredded carrots. Sauté until the vegetables are softened, about 5 minutes. Remove from the skillet and set aside.
⏱️ 7 min
- 4
Cook the Omelet: In the same small skillet, pour the 2 beaten eggs. Let cook for about 1 minute until the edges begin to set. Spread the sautéed cabbage and carrots evenly over one half of the egg. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Carefully fold the other half of the egg over the vegetables to form an omelet. Cook for another 1 to 2 minutes, or until the egg is fully set. Remove from the skillet, slice into desired portions, and set aside.
⏱️ 5 min
- 5
Sauté Onions: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onion and sauté until it becomes soft, translucent, and slightly caramelized, about 5 to 7 minutes.
⏱️ 7 min
- 6
Cook Pork: Add the marinated pork slices to the skillet with the sautéed onions. Stir-fry until the pork is about 70% cooked and no longer pink, approximately 3 to 4 minutes.
⏱️ 4 min
- 7
Simmer with Sauce: Pour the prepared ginger sauce over the pork and onions in the skillet. Add 1/2 cup water. Stir everything together to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet and cook for 5 to 7 minutes, or until the sauce has thickened and thoroughly coated the ingredients.
⏱️ 8 min
- 8
Assemble Bowls: Divide the 4 cups of cooked white rice among four individual serving bowls. Top each bowl with a generous portion of the ginger pork and onions. Garnish with 1 tablespoon white sesame seeds. Serve immediately with the sliced cabbage omelet on the side, perfect for a bento box.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Ginger Pork Rice Bowl (Shogayaki Donburi) with Cabbage Omelet
Ingredients
For the Main Dish (Ginger Pork)
- 1 pound thinly sliced pork shoulder, cut into bite-sized pieces
- 1 onion, sliced
- 1 tablespoon vegetable oil
- 1/2 cup water
For the Ginger Sauce
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons minced ginger
For the Pork Marinade
- 2 tablespoons soy sauce
- 1 tablespoon vegetarian oyster sauce
- 1 tablespoon sesame oil
For the Cabbage Omelet
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 2 eggs, beaten
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon vegetable oil
For Serving
- 4 cups cooked white rice
- 1 tablespoon white sesame seeds, for garnish
Instructions
- 1
Prepare the Ginger Sauce: In a small bowl, combine 2 tablespoons soy sauce, 2 tablespoons mirin, and 2 tablespoons minced ginger. Whisk well until thoroughly mixed. Set aside.
⏱️ 3 min - 2
Marinate the Pork: Place the thinly sliced pork shoulder in a medium bowl. Add 2 tablespoons soy sauce, 1 tablespoon vegetarian oyster sauce, and 1 tablespoon sesame oil. Mix thoroughly to coat all the pork slices. Let marinate for 10 minutes.
⏱️ 12 min - 3
Prepare Omelet Vegetables: While the pork marinates, heat 1 teaspoon vegetable oil in a small non-stick skillet over medium heat. Add 1 cup shredded cabbage and 1/2 cup shredded carrots. Sauté until the vegetables are softened, about 5 minutes. Remove from the skillet and set aside.
⏱️ 7 min - 4
Cook the Omelet: In the same small skillet, pour the 2 beaten eggs. Let cook for about 1 minute until the edges begin to set. Spread the sautéed cabbage and carrots evenly over one half of the egg. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Carefully fold the other half of the egg over the vegetables to form an omelet. Cook for another 1 to 2 minutes, or until the egg is fully set. Remove from the skillet, slice into desired portions, and set aside.
⏱️ 5 min - 5
Sauté Onions: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onion and sauté until it becomes soft, translucent, and slightly caramelized, about 5 to 7 minutes.
⏱️ 7 min - 6
Cook Pork: Add the marinated pork slices to the skillet with the sautéed onions. Stir-fry until the pork is about 70% cooked and no longer pink, approximately 3 to 4 minutes.
⏱️ 4 min - 7
Simmer with Sauce: Pour the prepared ginger sauce over the pork and onions in the skillet. Add 1/2 cup water. Stir everything together to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet and cook for 5 to 7 minutes, or until the sauce has thickened and thoroughly coated the ingredients.
⏱️ 8 min - 8
Assemble Bowls: Divide the 4 cups of cooked white rice among four individual serving bowls. Top each bowl with a generous portion of the ginger pork and onions. Garnish with 1 tablespoon white sesame seeds. Serve immediately with the sliced cabbage omelet on the side, perfect for a bento box.
⏱️ 3 min