Ginger Pork

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 Japanese.  Thinly sliced pork is cooked with soy sauce, sake, and mirin along with ginger.  Some includes garlic but it’s optional.

You can use other kinds of meat rather than pork, but in Japan Shogayaki refers to pork dish.  I think it is the second most popular Japanese pork dish after Tonkatsu.

Ginger Pork (Shogayaki)

Author: Namiko Chen

Serves: 2

Ingredients

• ½ lb. thinly-sliced pork loin (I usesukiyaki meat. See the tutorial for How To Slice Meat Paper-Thin.)
• ¼ onion
• 1 clove garlic
• 1 inch ginger (about 1 tsp.)
• Salt
• Freshly ground black pepper
• 1 Tbsp. oil
• 1 scallion, finely chopped

Seasonings

• 2 Tbsp. soy sauce
• 2 Tbsp. mirin
• 2 Tbsp. sake
• 1 tsp. sugar
  

Instructions

1. In a small bowl, grate onion, garlic and ginger.
   
2. Add the seasonings. We like our ginger pork to be a little bit sweeter, so we add 1 tsp. sugar (this is optional).
   
3. Season the meat with salt and pepper.
   
4. In a large non-stick frying pan, heat oil on medium-high heat. Put the meat in a single layer (cook in batches). Flip the meat when the bottom side is golden brown. If the meat is very thin like mine, cook time is very short. Make sure you don’ overcook the pork or else it gets harder (but also be careful not to undercook).
   
5. When the meat is cooked through, add the seasonings and chopped scallion. Serve immediately.
   

Notes

If you can't find paper-thin meat, slice the meat on your own. See the tutorial on how to cut meat paper-thin.

http://www.justonecookbook.com/ginger-pork-shogayaki/