Pork Ginger (Buta no shoga-yaki)
The classic recipe of pork shoga-yaki. Pork loin, specially sliced 2 to 5 mm is generally used.
Photographed by TAKAHIRO IMASHIMIZU
Calorie count is per serving
Ingredients (Serves 2)
- 4 slices pork loin (160-200 g)
- 1 1/2 tsp ginger (grated)
- 1 1/2 tbsp soy sauce
- 1 tbsp sake
- Cabbage (shredded), as desired
- 2 tsp potato starch
- 1 tbsp vegetable oil
Make a few incisions between the meat and the fat to cut the sinews and prevent the meat from curling up when frying.
Place the meat in a bowl. Add the soy sauce, ginger and sake. Mix thoroughly, and marinate for about 10 minutes.
Mixing the ginger into the meat helps to tenderize and enhance the flavor.
Remove the meat and pat dry with a paper towel.
Pour 2 teaspoons of potato starch into a tea strainer and coat both sides of the meat.
Heat the vegetable oil in a frying pan, lay the meat in a single layer and cook for about a minute over medium heat.
Make sure not to overcook. Keeping the cooking to a minimum ensures that the meat remains tender even when cold.
Turn over when brown and cook for another 30 seconds. Cut into bite-size portions and serve with cabbage.