Japanese Ginger Pork (豚の生姜焼き) Buta no Shogayaki
Tokyo-style ginger pork dish
Ingredients
- 1 lb sliced pork butt, loin, belly or shoulder 3-5mm thickness
- 1/2 cup all-purpose flour for dredging
- 1 onion (sliced) 3mm thickness
- 2-3 tbsp vegetable oil neutral tasting
Pork Marinade
- 1 tsp ginger juice
- 2 tsp sake
Ginger Sauce
- 2 tbsp sake
- 2 tbsp mirin
- 2 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp ginger finely grated
- 1/2 cup water
Instructions
- Prep and get ready all the individual ingredients. Prepare the onions, grated ginger, and ginger juice. Set aside.
- Slice the pork to about 3-4mm thick slices. Place the pork in a bowl, and add the 1 tsp ginger juice and 2 tsp of sake marinade. Mix the marinade evenly, then set aside to rest for about 5-8 minutes.
- In a separate bowl, add all the ingredients for the ginger sauce. Mix thoroughly.
- Heat 1 tbsp of oil in a nonstick pan on medium high heat.
- Dredge the pork with the flour, making sure all sides are coated. Then shake off the excess, then sear the pork slices on each side for 3 minutes. Remove from the pan.
- Add 1 tbsp of oil to the pan and stir fry the sliced onions for about 5 minutes. Add the pork slices back to the pan.
- Pour the ginger sauce and mix thoroughly. Once all the pork pieces are coated with the sauce, stir fry that for a minute or two.
- Add 1/2 cup of water, and mix the shogayaki well. Reduce the heat to medium, close the pan lid, and steam for another 5 minutes. If the dish doesn't have enough sauce, just add a bit more water at 1/4 cup increments.
- Serve with steamed rice, grated cabbage, steamed broccoli, tomatoes, and miso soup for a complete meal.