Easy Japanese Ginger Pork Shogayaki Easy Japanese Ginger Pork Shogayaki

Easy Japanese Ginger Pork Shogayaki

Recipe courtesy of May from Eat Cook Explore

Cooking Time

cooking time
15 minutes

Serves

serves
2 people

Ingredients

  • 300g thinly sliced pork loin medallions or loin steaks with the fat removed
  • Sea salt
  • Ground black pepper
  • 1 tablespoon cold pressed rapeseed oil or vegetable cooking oil
  • 1 white cabbage, finely sliced
  • Steamed rice
  • For the marinade

  • 1 tablespoon grated ginger or equivalent
  • ½ small onion, peeled and grated
  • 2 garlic cloves, peeled and grated
  • 2 tablespoons light soy sauce
  • 2 tablespoons mirin (optional)
  • 2 tablespoons Saké (optional)
  • 1 teaspoon sugar

Method

1

Prepare the pork by putting each slice between two pieces of cling film and bash lightly and evenly with a saucepan or rolling pin. You want to make each slice as thin as possible - About 2-3mm. 

2

For the marinade, in a small bowl mix together the ginger garlic, onion, soy sauce, mirin and saké (if used). Cover and set aside. 

3

Marinate the pork for a few minutes. If you are using pork shoulder or something with a bit more fat, you can marinate for much longer, up to a week in the fridge.

4

Meanwhile, cook some rice, according to the packet instructions.

5

Heat a pan to medium heat and add a little oil. Place pieces of the pork around the pan in one layer, don't overlap.

6

Cook each side for about 1 minute on each side. The time varies with the thickness of your meat. Add any remaining marinade mixture to the pan and allow to simmer for a minute. Don't leave it for too long or the pork will be over cooked and tough.

7

Remove from heat and arrange on a plate, garnished with the cabbage. Pour over remaining sauce or serve it on the side.

8

Serve immediately with the steamed rice.