Ginger Pork (Shōgayaki)
Serves 2
Directions
- 1Thinly slice one half of the onion. Grate the other half and mix it with the soy sauce, sake, mirin, sugar, and ginger.
- 2Place the pork and sauce in a bowl or zip-top bag. Massage well to coat and marinate for 10 minutes.
- 3Remove the pork from the sauce and lightly dust both sides with flour. Reserve the sauce.
- 4Heat the oil in a frying pan over medium heat. Add the pork in a single layer and cook until lightly browned.
- 5Scatter the sliced onion over the pork and continue cooking until softened.
- 6Pour in the reserved sauce. Flip the pork a few times and simmer until the sauce thickens and coats the meat evenly.
Ingredients
- 5 slice pork loin slice
- 1/2 whole onion
- all-purpose flour (optional)
- 2 tbsp soy sauce
- 2 tbsp sake
- 2 tbsp mirin
- 1 tsp sugar
- 1 inch piece ginger, grated
- 1/2 tbsp oil
Equipment
frying panbowlzip-top bag
Tips
- Grated onion naturally helps tenderize the pork while adding sweetness to the sauce.
- A light coating of flour helps the sauce cling beautifully to the meat.
- Shōgayaki is traditionally served with rice and shredded cabbage.
- The sauce may seem slightly strong on its own, but it is designed to be eaten with rice.
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