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Shogayaki Ginger Pork

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    Shogayaki Ginger Pork

    Shogayaki and Stir Fried Bok Choy. Shogayaki ginger pork is a ginger based Japanese dish, made by cooking thinly sliced pork loin, grated fresh ginger and onions together in a sweet soy based sauce. Made this with Stir Fried Bok Choy served over white rice.

    Ginger Pork (Shogayaki)

    Japanese, Pork, Pork
    Prep Time: 10 mins Cook Time: 10 mins Servings: Servings: 2 Source: justonecookbook.com

    ½ lb thinly sliced pork loin (I use sukiyaki meat. See Notes)
    ¼ onion
    1 clove garlic
    1 inch ginger (about 1 tsp.)
    kosher/sea salt (I use Diamond Crystal; Use half for table salt)
    freshly ground black pepper
    1 Tbsp neutral-flavored oil (vegetable, canola, etc)
    1 green onion/scallion (finely chopped)
    2 Tbsp soy sauce
    2 Tbsp mirin
    2 Tbsp sake
    1 tsp sugar
    Gather all the ingredients.
    In a small bowl, grate onion, garlic and ginger.
    Add the seasonings. We like our ginger pork to be a little bit sweeter, so we add 1 tsp. sugar (this is optional).
    Season the meat with salt and pepper.
    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).
    When the meat is cooked through, add the seasonings and chopped scallion. Serve immediately.
    Thinly sliced pork loin: If you can't find paper-thin meat, slice the meat on your own. See the tutorial on how to cut meat paper-thin.

    Attached Files

    Troutman as requested


      A Basic Stir-Fried Bok Choy

      Chinese, Vegtables, Vegtables
      Prep Time: 20 minutes Servings: Serves: 6 Source: thewoksoflife.com

      2 pounds fresh Bok Choy
      3 tablespoons canola oil or light olive oil
      ¼ teaspoon freshly grated ginger (optional)
      3 cloves garlic (minced)
      1/2 teaspoon salt
      1/8 teaspoon sugar
      ½ teaspoon sesame oil
      1/8 teaspoon white pepper
      1/8 teaspoon MSG (totally optional)
      2 tablespoons hot chicken stock (optional)
      We all need a good go-to green vegetable side dish to go with any main course, and this stir-fried bok choy recipe is a great candidate. It’s one of the easiest recipes we have on the blog, once you learn a few basics that make your stir-fried veggies stand out from all the others.
      For this bok choy recipe, we used the larger variety that you can find at most regular grocery stores. Check out our Chinese vegetables and leafy greens page, where you can get more details on the differences between varieties and other bok choy recipes.
      This recipe makes a family-size portion, but feel free to cut the recipe in half for fewer people. Always remember that veggies cook down quite a lot, so 2 pounds of raw bok choy isn’t as much as it sounds.
      Wash your veggies thoroughly! Bok choy loves to grow in sandy soil, and one of the worst things that can happen with this dish is to find that when you’re scooping the bok choy out of the wok, you hear this horrifying sound of the metal spatula scraping against sand! You’ll also want to rinse away any pesticide residue. Always wash your veggies!
      Discard any yellowing leaves from your bok choy, and slice it at a slight angle into 1-inch pieces. When you reach the tough base of the leaf, discard. Throw your bok choy into a large bowl with lots of cold water. Agitate the veggies with your hands and/or use your faucet sprayer to loosen any dirt. Soak for 5 to 10 minutes.
      Scoop the veggies into a colander and rinse the bowl clean of any sand. Repeat the process until you don’t see any dirt on the leaves or at the bottom of your bowl. We tend to wash leafy greens three times, and then we use the water to water plants! Once the washed bok choy is in a colander, give it a good shake to release any excess water.
      Heat your wok or large pan over low heat and add the oil. Immediately add the ginger first (if using) and then the garlic (if you don't feel like mincing garlic, you can use a garlic press, one of our most often used kitchen tools! It gives the dish a much more garlicky flavor.).
      Once you have the ginger and garlic in the pan, add the veggies and turn the heat up to the highest setting. Stir-fry using a scooping motion so the ginger, garlic and oil are evenly distributed among the vegetables. This first 30 seconds is a critical time not to let your aromatics burn and to cook your veggies evenly.
      Next, add salt, sugar, sesame oil, white pepper, and the MSG and hot chicken stock if using. (Using hot chicken stock is important to maintaining the temperature of the wok). Stir fry uncovered for another 1-2 minutes. Plate and serve immediately. You may have a little or a lot of liquid, depending upon the heat of your stove and how much water was left in your vegetables after washing, so use a deep dish for serving. That veggie soup liquid is full of vitamins and is awesome when poured over a bit of rice!


        Awesome !!! Thanks so much, going into Paprika right now !!


        • fzxdoc
          fzxdoc commented
          Editing a comment
          Ditto for me as well, Old Glory . Thanks.


        This looks really good! Thank for sharing!


          Sorry, bit confused. When the pork is cooked, you add all the pork to the bowl with seasoning or add the seasoning to the pan with the pork? Thanks


          • Old Glory
            Old Glory commented
            Editing a comment
            Add the seasoning to the pan with the pork. Just need to heat itup for about a minute or two.

          I would be all over that like a "Hobo On A Biscuit".
          Very nice looking cook and a huge fan of Asian Cuisine.


          • TripleB
            TripleB commented
            Editing a comment
            Is Hobo on a biscuit anything like Hobo Joe's?

          Excellent! Thanks to you my Paprika database is even more overloaded 🤣🙄.


            Just One Cookbook is a most wonderful site. Not a week goes by that we don't cook Japanese.

            I lived in Japan for 10 years and have been working on eating more Japanese for the last couple of years.

            It helps that a Lotte Market opened about an hour away.



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