Ultimate Shogayaki

By Sudachi · 30 min

Ingredients

Instructions

1. Finely grate the ginger, apple, onion and garlic.
2. In a small bowl, combine the soy sauce, sake, mirin, dashi and honey, then add the grated mixture and mix well. Set aside by the stove.
3. Make small cuts in the fat of the pork loin slices to keep them from curling.
4. Season both sides of each slice with a pinch of salt and pepper, then lightly dust with flour.
5. Heat a large pan over medium-high heat and add the cooking oil, swirling to coat. When hot, lay the pork slices in a single layer without overlapping, cooking in batches if the pan is small.
6. When one side is golden, flip the slices. Blot excess rendered fat with kitchen paper if there is a lot. 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. When the pork is cooked through, move it to a warm plate to rest.
8. Place the 6 shishito peppers in the same pan with the leftover sauce for 2 to 3 minutes, until the sauce caramelises and clings to them.
9. Turn off the heat and arrange the pork and peppers on a serving plate. Drizzle 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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GarlicOnionGingerApplePork loin