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Shogayaki (ginger pork)
生姜焼き · Thin pork slices pan-fried in a ginger, soy and mirin glaze
Shogayaki, thin slices of pork loin seared in a sticky ginger and soy glaze, is the single most popular set lunch at Tokyo's teishoku diners, served with a mound of shredded cabbage, rice and miso soup, and it is just as common in home bento. This recipe uses pork, with sake and mirin (Japanese rice wines) in the glaze; both bubble down in the hot pan so the alcohol mostly cooks off, and water and sugar make an alcohol-free swap. The mistake to avoid is marinating the pork for hours: fresh ginger contains an enzyme that turns the meat mushy, so 10–15 minutes in the fridge is plenty. Chef's tip: dust the slices lightly with flour before frying; it helps the sauce cling and keeps the pork tender.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 2
Ingredients
- 10 ½ oz pork loin, thinly sliced3–4 mm slices
- 1 tbsp plain flour
- ½ onionsliced 5 mm thick
- 1 tbsp vegetable oil
For the ginger sauce
- ⅔ oz fresh gingerfinely grated with its juice
- 2 tbsp soy sauce
- 2 tbsp mirinor 1 tsp sugar plus 1 tbsp water per tbsp, for an alcohol-free version
- 1 tbsp sakeor water for an alcohol-free version
- 1 tsp sugar
To serve
- 5 ½ oz white cabbagevery finely shredded
- 1 tomato (optional)in wedges
- 1 tbsp Japanese-style mayonnaise (optional)
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Method
0/6 doneStep 1: Mix ⅔ oz fresh ginger, 2 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sake and 1 tsp sugar in a bowl. Add 10 ½ oz pork loin, thinly sliced, turn to coat and leave in the fridge for 10–15 minutes, no longer.
15 minStep 2: Lift the slices out of the sauce, shaking off the excess (keep the sauce), and dust lightly with 1 tbsp plain flour.
Step 3: Heat 1 tbsp vegetable oil in a large frying pan over a medium-high heat. Fry ½ onion for 2 minutes until it starts to soften, then push it to the side.
2 minStep 4: Lay the pork in a single layer (in two batches if needed) and fry for about 1 minute a side until browned and no pink remains; thin slices reach 160°F quickly.
3 minStep 5: Pour in the reserved sauce and let it bubble, turning the pork and onion, until the sauce is thick and glossy and coats the meat.
2 minStep 6: Pile 5 ½ oz white cabbage on plates with 1 tomato and 1 tbsp Japanese-style mayonnaise, and lay the pork alongside with the pan sauce spooned over. Serve with rice.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 30 g
- Carbs
- 18 g
- Fat
- 24 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does shogayaki (ginger pork) take?
- About 25 minutes in total: 15 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of onion?
- 2 shallots per onion.
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