Pork Shogayaki

Method4 steps · about 17 min

1. 1

   Step 1: Grate the ginger (1–2 tablespoons), then measure 1–2 tablespoons into a bowl. Mix with 2 tablespoons each soy sauce, sake (2 Tbsp) and mirin (2 Tbsp); reserve this ginger sauce.

   Uses 1–2 tablespoons ginger root, measured after grating · 2 Tbsp soy sauce · 2 Tbsp Sake · 2 Tbsp Mirin

2. 2

   Step 2: If the 7 oz pork loin is a whole piece, thinly slice it approximately 2 mm thick. If it is already sliced, separate the slices so they can lie flat in the pan.

   Uses 7 oz pork loin, chunk or sliced

3. 3

   Step 3: Heat a frying pan over medium-high heat and add 1 tablespoon oil. Add the prepared pork slices in a single layer and turn to brown both sides, cooking the pork through. Add all the reserved ginger sauce and cook for about 1 minute to coat the pork; continue if needed until the meat is fully cooked and the sauce is hot.

   Ginger sauce after pork browning · 1 minUses 1 Tbsp Oil · Thin raw pork-loin slices · Mixed ginger-soy sauce

   
4. 4

   Step 4: Divide the cooked ginger pork and its sauce between 2 servings. If using cabbage, finely shred it and serve alongside the pork.

   Uses Fully cooked pork with ginger sauce · Cabbage, shredded