This delightful recipe, “夏のうまトマ生姜焼き” (Summer Tomato & Ginger‐Soy Pork), masterfully combines juicy pork, tangy tomato, and a savory-sweet ginger soy sauce—it’s a refreshing twist on classic ginger pork that’s perfect for hot weather. The tomato brings bright acidity and sweetness that balance the richness of the meat, making each bite light yet deeply flavorful. Ready in just 15 minutes and brilliant over steamed rice—or even as a topping for noodles—this dish is practical, vibrant, and crowd-pleasing. It stays delicious even when cooled, so it’s ideal for bentos, leftover lunches, or batch cooking. A simple yet bold recipe that makes everyday dining feel exciting and satisfying. Give it a try and watch it disappear from the plate!
Ingredients
200g pork 豚こま切れ肉
1 large ripe tomato
1/2 onion
3cm tubed garlic
3cm tubed ginger
2 kosaji katakuriko potato starch
2 kosaji salad oil
(A) 2 osaji soy sauce
(A) 1 osaji mirin
(A) 1 osaji cooking sake
(A) 2 kosaji sugar
(A) 1 kosaji oyster sauce
Steps
- Prepare (A)
- Coat the minced pork with potato starch. Chop the onion. Roughly chop the tomato.
- Heat the salad oil in a frying pan. Cook the onion until it becomes soft, then add the minced pork, ginger, and garlic.
- Stir fry the meat over medium heat until it is cooked through. Then add (A). Add the tomatoes and cook slightly, so that they still maintain their freshness.
- Serve in a bowl and sprinkle generously with black pepper.
Tamagawa Salad 