Thursday, May 09, 2019

shogayaki (pork ginger)

Here's the recipe I used to make shogayaki (pork ginger).

Adapted from Serves: 2

200 grams pork loin
1/4 onion thinly sliced
1/2 clove garlic, grated
1 large nub of ginger, grated
cabbage, julienned
1 teaspoon oil
1 tablespoon mirin (sweet rice wine)
1 tablespoon sake (rice wine)
1/4 teaspoon liquid squeezed from grated ginger
2 tablespoons shoyu (soy sauce)
2 teaspoons sugar
1/2 teaspoon sesame oil

With a knife, lightly cut the fat and muscles of the pork
Coat the pork with the liquid squeezed from grated ginger, mirin and sake, set aside for 10 minutes
Mix the garlic, ginger, shoyu, sugar, sesame oil and pepper and set aside.
In a pan, heat the oil and cook the onions and pork.
Add the garlic ginger sauce and cook in the sauce for about 2 minutes.
Serve on julienned cabbage.

NOTES: Of course, I didn't follow the recipe, so my pork turned out a bit "tough". If you lightly cut the fat and muscles, the pork should keep it tender.

I liked the flavor of the sauce...a little sweet-salty.

My sauce was a bit liquidy, so I took the pork and onions out and reduced the sauce a little before serving.

I'm making this again.


Anonymous said...

i want to try this recipe! slightly different from what I've been using. I like to use shabu shabu pork so i can make donburi. too much gohan :( but sooo ono!

K and S said...

V, me too I usually use thinner pork, am now thinking to try with the thinner type next time.

Take care!

Rowena said...

I like how ginger goes with just about anything, or maybe it does with everything -- pork, beef, chicken, fish...too bad I can't grow it (especially myoga) with success.

K and S said...

I agree Rowena, I wish you had more access to myoga!

Take care.