Buta no Shogayaki 豚肉の生姜焼きor Ginger Flavored Pork
Directions
- 1Peel the skin off of the ginger using the back of a spoon.
- 2Peel the skin off of the ginger using the back of a spoon.
- 3Peel the skin off of the ginger using the back of a spoon.
- 4Grate the ginger, onion, and garlic.
- 5Grate the ginger, onion, and garlic.
- 6Grate the ginger, onion, and garlic.
- 7Mix 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.
- 8Mix 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.
- 9Mix 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.
- 10Turn off the fire and set aside.
- 11Turn off the fire and set aside.
- 12Turn off the fire and set aside.
- 13Slice 200 grams of cabbage as thinly as possible.
- 14Slice 200 grams of cabbage as thinly as possible.
- 15Slice 200 grams of cabbage as thinly as possible.
- 16Cut cherry tomatoes in half for garnish.
- 17Cut cherry tomatoes in half for garnish.
- 18Cut cherry tomatoes in half for garnish.
- 19Make three small slits on the top and bottom of each pork chop to prevent curling during pan-frying and to help cook evenly.
- 20Make three small slits on the top and bottom of each pork chop to prevent curling during pan-frying and to help cook evenly.
- 21Make three small slits on the top and bottom of each pork chop to prevent curling during pan-frying and to help cook evenly.
- 22Dredge pork chops in flour and shake off any excess.
- 23Dredge pork chops in flour and shake off any excess.
- 24Dredge pork chops in flour and shake off any excess.
- 25Turn fire to medium, add 1 tbsp of oil to a pan, and cook pork chops for 1 minute 30 seconds on each side.
- 26Turn fire to medium, add 1 tbsp of oil to a pan, and cook pork chops for 1 minute 30 seconds on each side.
- 27Turn fire to medium, add 1 tbsp of oil to a pan, and cook pork chops for 1 minute 30 seconds on each side.
- 28Turn heat to low, cover the pan with a lid and continue to cook for 2 minutes.
- 29Turn heat to low, cover the pan with a lid and continue to cook for 2 minutes.
- 30Turn heat to low, cover the pan with a lid and continue to cook for 2 minutes.
- 31Remove the lid, turn off the heat, and add 2 tbsp of sauce per pork chop.
- 32Remove the lid, turn off the heat, and add 2 tbsp of sauce per pork chop.
- 33Remove the lid, turn off the heat, and add 2 tbsp of sauce per pork chop.
- 34Add 1/6 tsp of potato starch to the sauce and stir to thicken.
- 35Add 1/6 tsp of potato starch to the sauce and stir to thicken.
- 36Add 1/6 tsp of potato starch to the sauce and stir to thicken.
- 37Plate the pork chops and garnish with the cabbage and cherry tomatoes.
- 38Plate the pork chops and garnish with the cabbage and cherry tomatoes.
- 39Plate the pork chops and garnish with the cabbage and cherry tomatoes.
Ingredients
- 2 Pork Chop
- 2 Pork Chop
- 2 Pork Chop
- 1 tbsp Onion
- 1 tbsp Onion
- 1 tbsp Onion
- 0.5 tbsp Ginger
- 0.5 tbsp Ginger
- 0.5 tbsp Ginger
- 0.25 tsp Garlic
- 0.25 tsp Garlic
- 0.25 tsp Garlic
- 2 tbsp Apple Juice or Apple
- 2 tbsp Apple Juice or Apple
- 2 tbsp Apple Juice or Apple
- 2 tbsp Mirin
- 2 tbsp Mirin
- 2 tbsp Mirin
- 2 tbsp Soy Sauce
- 2 tbsp Soy Sauce
- 2 tbsp Soy Sauce
- 0.5 tsp Sugar
- 0.5 tsp Sugar
- 0.5 tsp Sugar
- 1 6th tsp Potato Starch
- 1 6th tsp Potato Starch
- 1 6th tsp Potato Starch
- 1 Flour
- 1 Flour
- 1 Flour
- 1 tbsp Oil
- 1 tbsp Oil
- 1 tbsp Oil
- 200 g Cabbage
- 200 g Cabbage
- 200 g Cabbage
- 2 Cherry Tomato
- 2 Cherry Tomato
- 2 Cherry Tomato
Equipment
spoongraterknifefrying pantongs