Ginger Pork Saute (Shogayaki). 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.
Shoga (生姜) means ginger and yaki means grill or fry in Japanese.
Thinly sliced pork is cooked with soy sauce, sake, and mirin along with ginger.
Some includes garlic but it's optional.
You can have Ginger Pork Saute (Shogayaki) using 10 ingredients and 4 steps. Here is how you cook it.
Ingredients of Ginger Pork Saute (Shogayaki)
- You need 420 g of Thinly sliced pork loin.
- It's of .........................................................................
- It's 1 Tbsp of ★ Fresh ginger root (grated).
- Prepare 2 Tbsp of ★ Soy sauce.
- Prepare 1 Tbsp of ★ Sake.
- Prepare 1 Tbsp of ★ Sugar.
- You need 1/4 tsp of ★ Salt.
- You need 1/4 tsp of ★ Sesame oil.
- It's of .........................................................................
- Prepare 1 Tbsp of Canola oil.
You can use other kinds of meat rather than pork, but in Japan Shogayaki refers to pork dish. Shōgayaki is a Japanese recipe where the pork is marinated and fried in ginger. Shōga (生姜) means ginger and yaki (焼き) means fry. Although pork is not mentioned in the name, this dish is made almost exclusively with pork.
Ginger Pork Saute (Shogayaki) step by step
- Marinade the pork loin and all the ingredients (see everything marked with a ★) into a Ziploc bag..
- Massage with your hand..
- Heat the oil in a skillet and saute them on high heat until it becomes brown..
- Serve it with thinly shredded cabbage..
The full name would be Buta no Shogayaki 豚の生姜焼き) or Ginger Fried Pork. Combine soy sauce, ginger and mirin in a bowl. Remove pork from bowl, reserve marinade. Shogayaki ginger pork is the quintessential ginger based Japanese dish, made by cooking thinly sliced pork, grated or finely sliced fresh ginger and chopped onions together in a sweet soy based sauce. Serve with freshly cooked Japanese rice and julienned cabbage as a flavoursome lunchtime or dinner meal.
