Easy Shogayaki – Japanese Ginger Pork
Easy Shogayaki – Japanese Ginger Pork
Ingredients
- 300 g pork loin sliced into thin steaks, can also use thin pork belly pieces and skip the flour
- 2 tbsp plain flour / all purpose flour sub with potato starch or cornstarch
- ½ onion sliced into thin half moons
- 1 tbsp vegetable oil sub with sesame oil for more flavour
- Salt and pepper to taste
For the sauce
- tbsp ginger julienned
- 1 tbsp ginger grated
- ½ onion grated
- tbsp soy sauce
- tbsp cooking sake sub Chinese cooking wine
- tbsp mirin
Instructions
- 1
Mix together the sauce ingredients ( grated and julienned ginger , optional grated onion , soy sauce , mirin and sake ) in a small dish until combined.
- 2
2 tbsp ginger, 1 tbsp ginger, ½ onion, 2 tbsp soy sauce, 2 tbsp mirin, 2 tbsp cooking sake
- 3
Lay the thin pork loin strips on a plate. Sprinkle with flour and season with salt and pepper on both sides, loosely rubbing in the flour to make sure it's well coated. This will help soften the meat and hold in the juices while cooking.
- 4
Heat a large frying pan over high heat and drizzle in the vegetable oil.
- 5
Once hot, lay in the coated pork loin steaks and fry for around 2-3 minutes on the first side, then flip and add in the sliced onion around to cook alongside the pork for another 2-3 minutes. Pork should be a light golden brown by this point.
2 min - 6
Pour over your seasoning sauce, and allow it to cook down and soak into the pork. Once the sauce has evaporated, switch off the heat.
- 7
Serve hot with your choice of garnishes: shredded cabbage (or lettuce), tomato, cucumber, rice and a sprinkle of sesame seeds.
Nutrition
Per serving (based on 2 servings)
