Shogayaki
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 shogayaki recipe goes well with potato salad and is perfect for lunch or dinner.
This recipe makes about 2 servings
Ingredients
- 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
- 1/4 cup water
- 1/4 cabbage – shredded (optional)
Things You’ll Need
- Mandoline Slicer
(for cabbage) - Japanese Style Grater
(for cabbage)Cooking Instructions
- Shred Cabbage with slicer. Put cabbage in a bowl of cold water until ready to use. Grate ginger.
- Slice onion. Combine grated ginger, soy sauce, mirin, and sake in a bowl.
- Cook pork on high heat. When it’s 80% cooked, add onions and Sauté.
- Add the ginger sauce. Let the alcohol (sake) in the sauce evaporate over high heat and then add 1/4 cup of water. Let it simmer for a minute and continue Sautéing. Serve Shogayaki with rice and shredded cabbage.
