Name: Ginger Pork Bento
Cuisine: 和食
Ingredients: Cooked rice, to taste; Pork slices 200g; Cabbage 1/6; Scallion 1; Egg 1; Crab sticks 3; Red pickled ginger (beni shoga) 20g; Kombu tsukudani (simmered kelp), to taste; Vegetable oil 2 tbsp (1 tbsp x 2); [A: Scrambled Egg Seasoning] Salt 2 pinches; [A: Scrambled Egg Seasoning] Pepper a pinch; [A: Scrambled Egg Seasoning] Sugar 2 pinches; [B: Ginger Pork Seasoning] Sugar 1 tsp; [B: Ginger Pork Seasoning] Sake 1 tbsp; [B: Ginger Pork Seasoning] Soy sauce 1 tbsp; [B: Ginger Pork Seasoning] Mirin 1 tbsp; [B: Ginger Pork Seasoning] Pepper a pinch; [C: Cabbage Seasoning] Mayonnaise 1 tbsp; [C: Cabbage Seasoning] Karashi (Japanese mustard paste) 1/2 tsp; [C: Cabbage Seasoning] Soy sauce 2 tsp

About "Ginger Pork Bento"

This is a recipe for a Ginger Pork Bento that can be made in about 15 minutes, created by Chef Masahiro Kasahara. By using red pickled ginger (beni shoga) for the main ginger pork dish, you save the effort of grating ginger while adding a crunchy texture and vibrant color. The bento features three dishes in total, including boiled cabbage tossed in mustard mayonnaise and fluffy scrambled eggs with crab sticks. Using pork slices saves cutting time, and with efficient prep, you can easily make this even on busy mornings.

Introduction to 【賛否両論】笠原将弘の料理のほそ道 →

Tips for Making "Ginger Pork Bento"

Ingredients
- Pork slices are cheap and require no cutting, making them perfect for bento. Crab sticks can be substituted with baby sardines, salmon flakes, or canned tuna.
Time-Saving
- Using red pickled ginger (20g) instead of grated ginger saves grating time while adding a crunchy texture and vibrant color.
Seasoning
- Coat the meat with sugar first to keep it juicy, then turn off the heat before adding sake, soy sauce, mirin, and pepper to simmer and coat.
Prep Work
- Blanch the cabbage quickly, let it cool, and squeeze out excess moisture thoroughly before tossing. Moisture is the enemy of bento.
Scrambled Eggs
- Mix crab sticks and scallions into the egg, scramble over medium heat until fluffy, and remove. Cook quickly without rolling.
Workflow
- Prep the eggs while blanching the cabbage. Reuse the frying pan in the order of scrambled eggs then ginger pork for maximum efficiency.

Ingredients for "Ginger Pork Bento"

20 items

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Cookedrice, to taste
Porkslices 200g
Cabbage1/6
Scallion1
Egg1
Crabsticks 3
Redpickled ginger (beni shoga) 20g
Kombutsukudani (simmered kelp), to taste
Vegetableoil 2 tbsp (1 tbsp x 2)
[A:Scrambled Egg Seasoning] Salt 2 pinches
[A:Scrambled Egg Seasoning] Pepper a pinch
[A:Scrambled Egg Seasoning] Sugar 2 pinches
[B:Ginger Pork Seasoning] Sugar 1 tsp
[B:Ginger Pork Seasoning] Sake 1 tbsp
[B:Ginger Pork Seasoning] Soy sauce 1 tbsp
[B:Ginger Pork Seasoning] Mirin 1 tbsp
[B:Ginger Pork Seasoning] Pepper a pinch
[C:Cabbage Seasoning] Mayonnaise 1 tbsp
[C:Cabbage Seasoning] Karashi (Japanese mustard paste) 1/2 tsp
[C:Cabbage Seasoning] Soy sauce 2 tsp

How to Make "Ginger Pork Bento"

1
Roughly chop the cabbage (1/6).
2
Quickly blanch the cabbage in boiling water, drain in a colander, and let it cool.
3
Finely chop the scallion (1) and place it in a bowl. Shred the crab sticks (3) by hand into the bowl, crack in the egg (1), and mix well.
4
Add seasoning A (2 pinches of salt, a pinch of pepper, 2 pinches of sugar) to the egg mixture from step 3 and mix.
5
Heat vegetable oil (1 tbsp) in a frying pan, scramble the egg mixture over medium heat until fluffy, and remove from the pan once cooked.
6
Wipe the same frying pan quickly, heat vegetable oil (1 tbsp), and sauté the pork slices (200g) over medium heat.
7
Once the pork is mostly cooked, add only the sugar (1 tsp) from seasoning B first and coat the meat.
8
Turn off the heat, then add the remaining ingredients of seasoning B (1 tbsp each of sake, soy sauce, and mirin, plus a pinch of pepper) along with the red pickled ginger (20g).
9
Turn the heat back on and simmer until the sauce coats the meat.
10
Squeeze the cooled cabbage firmly with your hands to remove excess moisture, then toss with seasoning C (1 tbsp mayonnaise, 1/2 tsp karashi mustard, 2 tsp soy sauce).
11
Pack cooked rice into a bento box, arrange the mustard-mayo cabbage, ginger pork, and scrambled eggs, top the rice with kombu tsukudani, and serve.

Detailed Commentary on "Ginger Pork Bento"

* Content organized by topics from the video.

A Busy Morning Savior! The 15-Minute Bento

Chef Masahiro Kasahara's popular 15-minute bento series is back! This time, he is making everyone's favorite: Ginger Pork Bento. Despite the short 15-minute timeframe, he prepares three dishes: the main ginger pork, a vegetable side, and an egg dish. It is packed with professional techniques to make cooking as quick and easy as possible on busy mornings. Watch Chef Kasahara's incredibly efficient workflow in this uncut cooking process.

Prep Work: Minimizing Knife Use

Let's start cooking. First, roughly chop the cabbage (1/6), an essential companion to ginger pork. The key is to cut it into bite-sized pieces that cook quickly. Next, prepare the egg dish. Finely chop the scallion (1) into a bowl, then shred the budget-friendly crab sticks (3) by hand into the same bowl. If you don't have crab sticks, you can substitute them with baby sardines (shirasu), salmon flakes, or canned tuna. Crack in the egg (1) and mix thoroughly.

Blanching Cabbage & Fluffy Scrambled Eggs

Moving to the stove, first quickly blanch the chopped cabbage in boiling water. Cooking the cabbage instead of leaving it raw ensures food safety for bento boxes, making it an excellent side dish for the meat. Once blanched, drain it in a colander to cool. Next, season the prepared egg and crab stick mixture with salt (2 pinches), pepper (a pinch), and sugar (2 pinches). Heat vegetable oil (1 tbsp) in a pan over medium heat. Instead of making a rolled omelet, scramble it quickly into a fluffy, crab-egg style scramble, then remove it from the pan.

No Grating Needed! Red Pickled Ginger Hack

Wipe the same pan, heat vegetable oil (1 tbsp), and sauté the pork slices (200g) over medium heat. Pork slices are cheap and require no cutting, making them perfect for bento. Once the meat is cooked, coat it with sugar (1 tsp) first to keep it juicy. Turn off the heat, then add sake (1 tbsp), soy sauce (1 tbsp), mirin (1 tbsp), and pepper (a pinch). Turn the heat back on to simmer, and here comes the Kasahara-style twist: add red pickled ginger (20g). Using red pickled ginger instead of grated ginger saves prep time while adding a nice crunch and vibrant color.

Finishing the Mustard-Mayo Cabbage

Now, finish the cooled cabbage. Moisture is the enemy of bento, so squeeze the cabbage firmly with your hands to remove as much water as possible. Toss the drained cabbage with mayonnaise (1 tbsp), karashi mustard (1/2 tsp), and soy sauce (2 tsp). This mustard-mayo cabbage mimics the classic pairing of ginger pork and mayonnaise, acting like an instant coleslaw. With this, all three side dishes are ready.

Packing a Retro Aluminum Bento Box

For packing, Chef Kasahara uses a nostalgic aluminum bento box he found at an antique shop. He packs it generously with freshly cooked rice for a hearty, traditional look. First, lay down the mustard-mayo cabbage, then pile the ginger pork on top along with its flavorful sauce. Next, add the colorful crab-egg scramble on the side, and top the rice with store-bought kombu tsukudani, one of Chef Kasahara's favorites. This completes a highly satisfying, voluminous bento.

Tasting & Kasahara's Shinkansen Rule

Time to taste! The ginger pork made with red pickled ginger is highly praised; the crunchy texture adds a great accent, and the bold flavor pairs perfectly with rice. During the tasting, Chef Kasahara passionately shares his unique rule for eating bento on the Shinkansen (bullet train). When boarding at Shinagawa Station, since someone might sit next to him, he waits patiently without opening his bento until the train passes Shin-Yokohama Station. Once he confirms the seat next to him is empty after Shin-Yokohama, he cracks open a beer and enjoys his bento. He also fondly recalls memories of the Showa era, when students would warm up their aluminum bento boxes around the school stove in winter.

About 【賛否両論】笠原将弘の料理のほそ道

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