How to Make Shogayaki (Quick Japanese Ginger Glazed Pork)

By Sudachi · 25 min

Ingredients

Instructions

1. Finely grate the 20 g ginger, 1 tsp apple, 1 tsp onion and 1 clove garlic.
2. In a small bowl, combine 2 tbsp soy sauce, 3 tbsp sake, 2 tbsp mirin, 1 tbsp dashi stock and 1 tsp honey. Add the grated ingredients and mix well. Set the sauce aside near the stove.
3. Make small cuts in the fat of the 250 g pork loin to keep it from curling.
4. Season both sides of each slice with a pinch of salt and pepper, then dust lightly with all-purpose flour.
5. Heat a large pan on medium-high and add 1 tbsp cooking oil. Once hot, lay the pork slices in a single layer without overlapping, cooking in batches if the pan is small.
6. When the underside is golden, flip the slices. If a lot of fat has rendered, blot the excess with kitchen paper. Add the sauce and move the pork around so it coats evenly. For a stronger ginger flavour, stir in ½ tbsp freshly grated ginger just before turning off the heat.
7. When the pork is cooked through, move it to a warm plate to rest.
8. Put the 6 shishito peppers in the same pan with the leftover sauce for 2-3 minutes, until the sauce starts to caramelise and cling to them.
9. Turn off the heat. Arrange the pork and peppers on a plate, spoon over any remaining 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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