Japanese Ginger Pork (Shogayaki)

By Sudachi · 25 min

Ingredients

Instructions

1. Finely grate the ginger, apple, onion and garlic.
2. In a small bowl, mix the soy sauce, sake, mirin, dashi stock and honey, then add the grated ingredients and stir well. Set aside by the stove.
3. Make small cuts in the fat edge of the pork slices to stop them curling.
4. Season each slice on both sides with salt and pepper, then lightly dust with flour.
5. Heat a large pan over medium-high heat and add the oil. Swirl to coat, then add the pork in a single layer without overlapping, in batches if the pan is small.
6. When one side is golden, flip the slices. Blot excess fat with kitchen paper if a lot has rendered. Pour in the sauce and turn the pork to coat 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 shishito peppers in the same pan with the leftover sauce for 2-3 minutes, until the sauce caramelises and clings to them.
9. Turn off the heat. Arrange the pork and peppers on a plate, drizzle over any remaining sauce, then sprinkle with toasted white sesame seeds and a little toasted sesame oil. Serve with rice and salad.

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

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