Japanese Ginger Pork (Shogayaki). Classic Japanese ginger pork recipe, one of my favorite homemade dish with tender sliced pork loin in sweet ginger sauce. Today I want share Shogayaki (Ginger Pork) recipe, which is one of the most common pork dishes we make at home. Shoga (生姜) means ginger and yaki means grill or fry in.
Because it's easy to make, Pork Shogayaki is also a great home-cooking dish, too.
You only need very basic Japanese ingredients like soy sauce, Sake, and Mirin to season along with grated ginger.
Pork shogayaki (生姜焼き, ginger pork) is a thinly sliced sautéed pork full of ginger flavour, which makes the sauce so tasty.
You can cook Japanese Ginger Pork (Shogayaki) using 9 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Japanese Ginger Pork (Shogayaki)
- It's 4 of sliced pork (pork loin preferred, approx. 350 g).
- Prepare 60 g of grated apple (with juice, otherwise 4 tbsp apple juice) : (A).
- It's 4 tbsp of grated ginger (with juice) : (A).
- Prepare 3 tbsp of soy sauce : (A).
- It's 2 tbsp of Sake or white wine : (A).
- It's 2 tbsp of Mirin : (A).
- You need 2 tsp of sugar : (A).
- You need of all-purpose flour for shifting.
- It's to taste of salt and pepper.
It is one of the most popular recipes on the lunch menu as well as the bento box (Japanese lunch box). Pork Shogayaki (豚の生姜焼き; buta no shogayaki) is a dish in Japanese cuisine. Shōga (生姜) means ginger, and yaki (焼き) means grill or fry. It can also be made with beef, but the pork version is so much more popular that the term "shogayaki" generally refers only to pork in Japan.
Japanese Ginger Pork (Shogayaki) instructions
- Cut the meat at a slant with a knife. This process prevents the meat from shrinking when it grills..
- Sprinkle pepper and salt to the pork..
- Shift the all-purpose flour..
- Mix the condiments (A) in a bowl..
- Grill the pork on a greased frying pan over medium heat until both sides become golden brown. Toss sauce with pork..
Like most home-cooked favorites from around the world, the recipe for Shogayaki depends largely on the cook who makes it. I like the meaty substance of using hand-sliced pork, but there are some in Japan that prefer using ultra-thin pork that's been cut with a. Combine soy sauce, ginger and mirin in a bowl. Remove pork from bowl, reserve marinade. Add small amount of oil in a wok, turn heat on high then once it starts to.