Buta no Shogayaki 豚肉の生姜焼きor Ginger Flavored Pork

Name: Buta no Shogayaki 豚肉の生姜焼きor Ginger Flavored Pork
Total time: 4 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 Pork Chop; 1 tbsp Onion; 0.5 tbsp Ginger; 0.25 tsp Garlic; 2 tbsp Apple Juice or Apple; 2 tbsp Mirin; 2 tbsp Soy Sauce; 0.5 tsp Sugar; 1 6th tsp Potato Starch; 1 Flour; 1 tbsp Oil; 200 g Cabbage; 2 Cherry Tomato

Serves 2

youtube.com

Buta no Shogayaki 豚肉の生姜焼きor Ginger Flavored Pork

youtube.com

Serves 2

Directions

1Peel the skin off of the ginger using the back of a spoon.
2Grate the ginger, onion, and garlic.
3Mix 2 tbsp of mirin, 0.5 tbsp of grated ginger, 1 tbsp of grated onion, 2 tbsp of soy sauce, 0.25 tsp of grated garlic, 2 tbsp of apple juice and 0.5 tsp of sugar in a pot and bring to a boil. Remove scum from top.
4Turn off the fire and set aside.
5Slice 200 grams of cabbage as thinly as possible.
6Cut cherry tomatoes in half for garnish.
7Make three small slits on the top and bottom of each pork chop to prevent curling during pan-frying and to help cook evenly.
8Dredge pork chops in flour and shake off any excess.
9Turn fire to medium, add 1 tbsp of oil to a pan, and cook pork chops for 1 minute 30 seconds on each side.
10Turn heat to low, cover the pan with a lid and continue to cook for 2 minutes.
11Remove the lid, turn off the heat, and add 2 tbsp of sauce per pork chop.
12Add 1/6 tsp of potato starch to the sauce and stir to thicken.
13Plate the pork chops and garnish with the cabbage and cherry tomatoes.

Ingredients

2 Pork Chop
1 tbsp Onion
0.5 tbsp Ginger
0.25 tsp Garlic
2 tbsp Apple Juice or Apple
2 tbsp Mirin
2 tbsp Soy Sauce
0.5 tsp Sugar
1 6th tsp Potato Starch
1 Flour
1 tbsp Oil
200 g Cabbage
2 Cherry Tomato

Equipment

spoongraterknifefrying pantongs

Buta no Shogayaki 豚肉の生姜焼きor Ginger Flavored Pork

Serves 2

youtube.com

Buta no Shogayaki 豚肉の生姜焼きor Ginger Flavored Pork

youtube.com

Serves 2

Directions

1Peel the skin off of the ginger using the back of a spoon.
2Grate the ginger, onion, and garlic.
3Mix 2 tbsp of mirin, 0.5 tbsp of grated ginger, 1 tbsp of grated onion, 2 tbsp of soy sauce, 0.25 tsp of grated garlic, 2 tbsp of apple juice and 0.5 tsp of sugar in a pot and bring to a boil. Remove scum from top.
4Turn off the fire and set aside.
5Slice 200 grams of cabbage as thinly as possible.
6Cut cherry tomatoes in half for garnish.
7Make three small slits on the top and bottom of each pork chop to prevent curling during pan-frying and to help cook evenly.
8Dredge pork chops in flour and shake off any excess.
9Turn fire to medium, add 1 tbsp of oil to a pan, and cook pork chops for 1 minute 30 seconds on each side.
10Turn heat to low, cover the pan with a lid and continue to cook for 2 minutes.
11Remove the lid, turn off the heat, and add 2 tbsp of sauce per pork chop.
12Add 1/6 tsp of potato starch to the sauce and stir to thicken.
13Plate the pork chops and garnish with the cabbage and cherry tomatoes.