How to Make Ginger Pork (Shogayaki) (Recipe) 生姜焼きの作り方 (レシピ)

By Just One Cookbook · 20 min

Ingredients

Instructions

1. Mix 2 Tbsp soy sauce, 2 Tbsp mirin, 2 Tbsp sake and 1 tsp sugar in a small bowl for the sauce.
2. Peel the ginger, then grate it, keeping the juice. Squeeze out 1 Tbsp of ginger juice and split it in half. Add half the juice to the sauce, plus grated ginger to taste (about 2-3 tsp if you like a strong flavour).
3. Grate half a yellow onion to get 1 Tbsp of grated onion with juice and add it to the sauce. Slice the rest of the onion thinly.
4. Slice the pork thinly. If thicker than 3 mm, cut several slits in the connective tissue between meat and fat. Sprinkle with the other half of the ginger juice and 1 Tbsp sake and rest for 5 minutes.
5. Just before cooking, lightly dust the pork with 1 Tbsp flour. Skip the flour if the slices are under 3 mm thick.
6. Preheat a large frying pan over medium-high heat and add 1-2 Tbsp neutral oil. Sear the pork in a single layer in batches, turning once the bottom is golden brown. Remove when no longer pink.
7. Add more oil if needed, then sauté the sliced onion over medium heat for about 6-8 minutes until golden brown and translucent.
8. Return the pork to the pan. Stir the sauce well so the sugar dissolves, pour it over the pork and simmer for about 2 minutes, spooning the sauce over, until thickened. Add black pepper to taste if you like.

Summarized from Just One Cookbook's video. Watch it for the details.

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