PORK SHOGAYAKI (GINGER PORK)
Pork Shogayaki (生姜焼き, ginger pork) is a thinly sliced sautéed pork full of ginger flavour, which makes the sauce so tasty. It is one of the most popular recipes on the lunch menu as well as the bento box (Japanese lunch box). It is very simple to make and excellent for a weekday dinner with a bowl of rice.
Provided by Yumiko
Categories Main
Time 20m
Number Of Ingredients 12
Steps:
- (this step is optional) Using the tip of a sharp knife, cut the connecting tissue (the tissue separating red meat and fat) embedded in the meat. This will prevent the meat from curing when cooked.
- Sprinkle 2 teaspoons of sake and 1 teaspoon of ginger juice over the pork slices, coat well and leave for 10 minutes. This will tenderise the meat and removes meaty smell.
- Mix ginger sauce ingredients in a bowl.
- Heat oil in a non-stick (preferred) frypan over medium high heat.
- Place the meat in the frypan without overlapping (cook in batches if required) and cook for about 1-2 minutes or until the bottom side is golden and the edges start to cook.
- Turn it over and cook further 1-2 minutes. If cooking in batches, transfer the cooked meat onto a plate and cook the remaining meat.
- Reduce the heat to medium. Return all the cooked meat to the frypan and add the ginger sauce to the pan.
- Cook for about 15-30 seconds, turning the pork slices over to ensure the meat is coated with the sauce. When the sauce is reduced to about 1-2 tablespoons (note 3), turn the heat off.
- Place the vegetables on one side of the plate. Place pork slices and pour the sauce in the frypan over the pork.
GINGER PORK SAUTé - BUTANIKU NO SHOGA-YAKI
Imagine thinly sliced pork, cooked in sweet ginger soy sauce until the meat is extra tender and the sauce turns into a glace. Sounds lovely no? And the best...
Provided by Anita Jacobson
Categories Main Dish
Time 45m
Number Of Ingredients 8
Steps:
- Blanch carrot in lightly salted boiling water. Drain and set aside.
- Heat oil in a frying pan and sauté pork until no longer pink. Add carrot, mix well. Add sauce and cook until the sauce is reduced to a glace and coat the pork and carrot.
- Turn off heat, arrange on a serving plate and served with steamed white rice.
GINGER PORK SAUTE (BUTANIKU SHOGA-YAKI)
Simple Japanese stir fry from the Japanese Cooking Class Cookbook. To facilitate slicing, freeze meat until firm but not frozen, 30 to 40 minutes. Or, have the butcher slice it for you.
Provided by zeldaz51
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut pork crosswise into 1/8-inch thick slices. Cut slices into 2-inch piwces.
- REmove hard center sections from cabbage leaves, if necessary. Cut cabbage into 1-inch squares.
- Mix soy sauce, ginger juice, sake, and sugar in a small bowl, stirring until sugar dissolves.
- Heat 1 tablespoons oil in a 10-inch skillet over high heat. Add pork and saute, stirring constantly, until pork is half cooked, about 3 minutes. Remove pork from pan and reserve.
- Add remaining 1 tbsp oil to skillet. Add cabbage and saute, stirring constantly, until almost tender, 1 to 2 minutes. Return pork to skillet; add soy sauce mixtre. Cook, stirring occasionally, until pork has finished cooking, 2 to 3 minutees. Serve immediately.
Nutrition Facts : Calories 306.2, Fat 21.1, SaturatedFat 5.8, Cholesterol 71.4, Sodium 813.5, Carbohydrate 2.9, Fiber 0.5, Sugar 1.7, Protein 24.2
GINGER PORK (SHOGAYAKI)
DH and I have made this dish for dinner on several occasions and think it is delicious. It is another winner from Keiko O Aiko's "Easy and Healthy Japanese Food for the American Kitchen." What really makes the dish is the sliced onions--don't be afraid to use more!! One thing to watch out for is that the thin chops tend to dry up quickly and the sauce reduces quickly, which can leave you wanting for more sauce. We have also used thick chops with great results. I should mention that I always use reduced sodium soy sauce (I prefer San-J Tamari).
Provided by Dr. Jenny
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Grate ginger and press to extract 2 Tb of juice. Mix all sauce ingredients in a small bowl and set aside.
- Sprinkle pork evenly with salt.
- Heat the oil in a frying pan over high heat and saute the pork slices on one side until each is a light brown color. Then turn and saute on the other side to the same light brown color.
- Once all the meat is lightly browned, add the onions.
- When the onions become transparent, add the sauce and mix.
- Continue to cook the meat, onions, and sauce on medium to high heat until the sauce thickens. Once the sauce thickens and is evenly mixed with the pork and onion, the dish is ready.
- Serve on a plate with your favorite side vegetable, such as steamed broccoli or fresh tomatoes.
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