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Shogayaki
Japanese Ginger Pork
A beloved Japanese home-style dish featuring thinly sliced pork stir-fried in a savory and aromatic ginger-soy sauce. Quick, flavorful, and perfect for a weeknight meal.
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- 300 g Pork loin or shoulder(Thinly sliced, about 2-3mm thick. If not pre-sliced, freeze slightly for easier slicing. Can substitute with pork belly.)
- 2 tbsp Fresh ginger(Finely grated. Use a microplane or the small holes of a box grater.)
- 3 tbsp Soy sauce(Japanese soy sauce (e.g., Kikkoman) is recommended for authentic flavor.)
- 2 tbsp Mirin(Sweet Japanese rice wine. Adds sweetness and gloss.)
- 1 tbsp Sake(Japanese rice wine. Helps tenderize the pork and adds depth.)
- 1 tbsp Neutral cooking oil(Such as vegetable, canola, or grapeseed oil.)
- 2 cups Shredded cabbage(For serving. Thinly shredded for best texture.)
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- 1
Prepare the sauce: In a small bowl, whisk together the grated ginger, soy sauce, mirin, and sake until well combined. Set aside.
â±ïž 3 minutes - 2
Prepare the pork: If your pork is not pre-sliced, slice it thinly against the grain (about 2-3mm thick). If the pork is slightly frozen, it will be much easier to slice thinly. Pat the pork slices dry with paper towels to ensure a good sear.
â±ïž 5 minutes - 3
Cook the pork: Heat the neutral cooking oil in a large skillet or wok over medium-high heat until shimmering. Add the pork slices in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 2-3 minutes per side, until lightly browned and just cooked through. The pork should still be tender.
â±ïž 5 minutes - 4
Add the sauce and glaze: Pour the prepared ginger-soy sauce mixture over the cooked pork in the skillet. Stir and toss the pork to coat evenly. Let the sauce simmer and thicken slightly, about 1-2 minutes, until it glazes the pork beautifully. Be careful not to overcook the pork at this stage.
â±ïž 2 minutes - 5
Serve: Arrange a bed of shredded cabbage on serving plates. Top with the glazed shogayaki pork. Serve immediately.
â±ïž 1 minute
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- âFor extra flavor, you can marinate the pork in the sauce for 10-15 minutes before cooking, but it's not strictly necessary for this quick dish.
- âAdjust the amount of ginger to your preference for a stronger or milder ginger flavor.
- âServe with steamed rice for a complete and satisfying meal.
- âEnsure your pan is hot before adding the pork to achieve a good sear and prevent it from steaming.
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- Substitute thinly sliced chicken thigh or breast for pork.
- Add thinly sliced onions or mushrooms along with the pork in Step 3.
- For a spicier kick, add a pinch of red pepper flakes to the sauce.