Ginger Pork Shogayaki Recipes
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.
JAPANESE GINGER PORK (SHOGAYAKI)
Quick and easy dish, and it's delicious! It's important to use mirin as sherry/other wine does not give the authentic taste of shogayaki. Serve it with steamed cabbage/other vegetables and japanese rice for a yummy meal! You can substitute pork with sliced beef too.
Provided by WaterMelon
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine soy sauce, ginger and mirin in a bowl.
- Add pork slices, marinate for 15 minutes.
- Heat oil in skillet.
- Remove pork from bowl, reserve marinade.
- Saute meat quickly at high heat.
- Pour marinade into pan, give the pork a quick stir.
- NOTE: marinated meat burn easily, it's important to work quickly.
Nutrition Facts : Calories 303.9, Fat 17.5, SaturatedFat 4, Cholesterol 95.2, Sodium 862.8, Carbohydrate 1.8, Fiber 0.2, Sugar 0.4, Protein 32.7
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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