In Japan, Shogayaki – ginger pork, was voted the number 1 food that goes well with white rice! For me, it’s always shogayaki vs nikujaga. The key to this shogayaki recipe, is using fresh grated ginger. I use the Japanese Style Grater to grate the ginger. It creates more juice. Also, I use kurobuta (berkshire pork). I like to make a little extra sauce to pour over the rice and shredded cabbage. This recipe goes well with potato salad and is perfect for lunch or dinner.
8 oz sliced pork (about 225g)
1/4 small onion (sliced thinly)
2 tablespoon grated ginger
2 tablespoon soy sauce
2 tablespoon mirin
1 tablespoon sake
4 tablespoon water
1/4 cabbage – shredded (optional)
Makes 2 Servings
Step 1: Shred Cabbage with slicer. Put cabbage in a bowl of cold water until ready to use.
Step 2: Grate ginger and slice onion.
Step 3: Combine grated ginger, soy sauce, mirin, and sake in a bowl.
Step 4: Cook pork on high heat. When it’s 80% cooked, add onions and Sauté.
Step 5: Add the ginger sauce. Let the alcohol (sake) in the sauce evaporate over high heat and then add 4 tablespoons of water. Let it simmer for a minute and continue Sautéing.
Step 6: Serve Shogayaki with rice and shredded cabbage.
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