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
INGREDIENTS
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)
Seasonings:
2 Tbsp soy sauce
2 Tbsp mirin
2 Tbsp sake
1 tsp sugar
DIRECTIONS
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.
NOTES
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.
Ginger Pork (Shogayaki)
Japanese, Pork, Pork
Prep Time: 10 mins Cook Time: 10 mins Servings: Servings: 2 Source: justonecookbook.com
INGREDIENTS
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)
Seasonings:
2 Tbsp soy sauce
2 Tbsp mirin
2 Tbsp sake
1 tsp sugar
DIRECTIONS
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.
NOTES
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.
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