Easy Ginger Pork Shogayaki

Por Just One Cookbook · 20 min

Ingredientes

Modo de preparo

1. Mix 2 Tbsp soy sauce, 2 Tbsp mirin, 2 Tbsp sake and 1 tsp sugar in a small bowl for the sauce.
2. Grate the ginger and squeeze out 1 Tbsp of juice; split it in half. Add half the juice to the sauce, plus grated ginger to taste (about 2–3 tsp for a strong flavour).
3. Grate the half onion to get 1 Tbsp of grated onion with its juice, add it to the sauce and mix well. Slice the rest of the onion thinly.
4. If the pork slices are thicker than 3 mm, cut several slits in the connective tissue between the meat and fat. Sprinkle the pork with the other half of the ginger juice and 1 Tbsp sake and leave for 5 minutes.
5. Just before cooking, lightly dust the pork with 1 Tbsp flour. Skip the flour if the slices are paper-thin (under 3 mm).
6. Heat a large frying pan over medium-high heat and add 1–2 Tbsp oil. Sear the pork in a single layer, turning once the bottom is golden. Work in batches. When no longer pink, remove to a plate without overcooking.
7. Add more oil to the pan if needed, then sauté the onion slices over medium heat for 6–8 minutes until golden brown and tender.
8. Return the pork to the pan. Stir the sauce well and pour it over. Bring to a simmer and spoon the sauce over the pork for about 2 minutes until thickened. Season with black pepper if you like, then serve.

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