Shogayaki 豚の生姜焼き
Discover the secrets behind creating delicious and succulent shogayaki (Japanese ginger pork) using flavourful seasoning and fresh ingredients.
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 grated ginger (about 5 cm)
- 1 tbsp mirin
- 1 tbsp sake
- 1 tbsp soy sauce
- ½ tbsp sugar
- 1 tsp ketchup tomato sauce
- 200 g pork loin
- ½ tbsp ginger juice
- ½ tbsp sake
- 1 tbsp katakuriko (potato starch)
- 1 tbsp vegetable oil
- 1 tsp sesame oil
- ½ sliced onion
- 2-3 leaves of Cabbage very thinly shredded
Instructions
- 1
In a small bowl, combine all ginger sauce ingredients. Stir well until the sugar dissolves completely.
- 2
Slice the pork thinly if necessary and cut the connective tissue. Marinate them in ginger juice and sake by massaging the seasoning into the pork by hand, then leave it for 10 minutes. *1
- 3
Remove excess marinade off the pork using kitchen paper towel if necessary, and sift a thin layer of katakuriko on the pork surfaces.
- 4
Heat a tablespoon of vegetable oil in a large skillet or a large frying pan over medium-high heat until hot but not smoking.
- 5
Add the pork slices to the pan in a single layer, ensuring they do not overlap. Cook for about one minute on each side until browned and slightly crispy around the edges.
- 6
Remove the cooked pork slices from the frying pan and add 1 tsp of sesame seed oil and sliced onion to cook.
- 7
Once the onion is cooked, add the ginger sauce to the frying pan.
- 8
When the ginger sauce has thickened, place the pork back to the frying pan and coat the sauce evenly on to the pork.
- 9
When the sauce has coated all the pork and become shiny, turn the heat off.
- 10
Serve the pork with shredded cabbage on a plate.