Shogayaki (Ginger Pork)
Thin slices of pork pan-fried with a savory ginger-soy sauce.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
In a small bowl, whisk the soy sauce, freshly grated ginger (include all the squeezed juice), sake, mirin, and sugar to make the shogayaki sauce.
- 2
Lightly dredge the thin pork slices in a very fine dusting of all-purpose flour. This helps the meat brown and thickens the sauce later.
- 3
Heat the neutral oil in a large skillet over medium-high heat. Add the pork in a single layer, making sure not to crowd the pan.
- 4
Pan-fry for 1-2 minutes until the bottoms are nicely browned, then quickly flip the slices.
- 5
Immediately pour the ginger sauce into the skillet. The liquid will sizzle and boil instantly.
- 6
Toss the pork in the reducing sauce for 30-60 seconds until the meat is cooked through and heavily glazed in the shiny, aromatic sauce. Serve immediately overlapping a mountain of crisp shredded cabbage.
Plan it in Listahan
Add Shogayaki (Ginger Pork) to your week, check it against your household's allergens, and build the shopping list automatically.