Buta no Shogayaki Recipe (Japanese Ginger Pork)

By Sudachi · 30 min

Ingredients

Instructions

1. Finely grate the ginger, apple, onion and garlic clove.
2. In a small bowl, combine 2 tbsp soy sauce, 3 tbsp sake, 2 tbsp mirin, 1 tbsp dashi stock and 1 tsp honey, then add the grated ingredients and mix well. Set aside near the stove.
3. Make small cuts in the fat of the 250 g pork loin to stop it curling.
4. Season each slice with a pinch of salt and pepper on both sides, then lightly dust with flour.
5. Heat a large pan over medium-high heat and add 1 tbsp cooking oil. Swirl to spread the oil, then add the pork in a single layer without overlapping once the oil is hot. Cook in batches if the pan is small.
6. When golden on one side, flip the slices. If a lot of fat has rendered, blot off the excess with kitchen paper. Add the sauce and move the pork around so the sauce coats evenly. For a stronger ginger flavour, stir in ½ tbsp freshly grated ginger just before turning off the heat.
7. Once the pork is cooked through, move it to a warm plate. While it rests, add the 6 shishito peppers to the same pan with the leftover sauce and cook for 2-3 minutes, until the sauce starts to caramelise and cling to them.
8. Turn off the heat. Arrange the pork and peppers on a plate, drizzle with any leftover sauce, then sprinkle with toasted white sesame seeds and a little toasted sesame oil.

Summarized from Sudachi's video. Watch it for the details.

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