Shogayaki 豚の生姜焼き

Method10 steps · about 23 min

1. 1

   Step 1: Combine the grated ginger, mirin (1 tbsp), one tablespoon sauce sake, soy sauce (1 tbsp), sugar (½ tbsp) and ketchup (1 tsp) in a small bowl. Stir until the sugar dissolves.

   Uses 1 grated ginger (about 5 cm) · 1 tbsp mirin · 1 tbsp sake · 1 tbsp soy sauce · ½ tbsp sugar · 1 tsp ketchup tomato sauce

2. 2

   Step 2: Thinly slice the pork loin (200 g) if necessary and snip connective tissue. Massage in the half tablespoon ginger juice and half tablespoon marinade sake, then marinate in the refrigerator for ten minutes.

   Marinate ginger pork in the refrigerator · 10 minUses 200 g pork loin · ½ tbsp ginger juice · ½ tbsp sake

   
3. 3

   Step 3: Remove excess marinade off the pork using kitchen paper towel if necessary, and sift a thin layer of katakuriko on the pork surfaces.

   Uses Ginger-juice-and-sake-marinated pork slices · 1 tbsp katakuriko (potato starch)

4. 4

   Step 4: Heat a tablespoon of vegetable oil in a large skillet or a large frying pan over medium-high heat until hot but not smoking.

   Uses 1 tbsp vegetable oil

5. 5

   Step 5: Add the pork slices to the pan in a single layer, ensuring they do not overlap. Cook for about one minute on each side until browned and slightly crispy around the edges.

   Sear each side of thin pork slices · 1 minUses Potato-starch-dusted marinated pork slices · Hot vegetable-oil-coated pan

   
6. 6

   Step 6: Lift out the seared pork and reserve it on a clean plate. Add the teaspoon sesame oil (1 tsp) and sliced half onion to the same pan and cook the onion.

   Uses Seared pork slices in their frying pan · 1 tsp sesame oil · ½ sliced onion

7. 7

   Step 7: Once the onion is cooked, add the ginger sauce to the frying pan.

   Uses Onions cooking in the used frying pan · Mixed measured ginger sauce

8. 8

   Step 8: When the ginger sauce has thickened, place the pork back to the frying pan and coat the sauce evenly on to the pork.

   Uses Thickened ginger sauce with cooked onions · Reserved seared pork slices

   
9. 9

   Step 9: Finish cooking until the pork is cooked through and the sauce is glossy. Check the thickest slices reach at least 63°C (145°F) with a suitable thin-probe food thermometer, then turn off the heat and rest the cooked pork for at least three minutes.

   Rest cooked ginger pork for at least three minutes · 3 minUses Pork slices coated in glossy ginger-onion sauce

10. 10

    Step 10: Serve the pork with shredded cabbage on a plate.

    Uses Cooked and rested glazed ginger pork with onions · 2-3 leaves of Cabbage very thinly shredded