Ginger Pork (Buta no shougayaki)
Buta no shougayaki, or ginger pork, is a quintessential dish in Japanese home cooking. Use pork loin slices 3-5 mm thick and learn how to prepare the ginger marinade to master the recipe!
Photographed by TAKAHIRO IMASHIMIZU
Calorie count is per serving.
Ingredients (Serves 2)
- 4 slices pork loin (3-5 mm thick slices)
- 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 fat to cut the tendons and prevent the meat from curling up when cooking.
Place the pork slices in a bowl. Add the ingredients for the [Marinade]. Massage thoroughly, and marinate for about 10 minutes.
Massaging the ginger into the pork slices imparts a pleasant aroma and helps to tenderize the meat.
Remove the pork slices and pat dry with paper towels.
Using a tea strainer, sprinkle 2 tsp of potato starch to coat both sides of the meat.
Heat the vegetable oil in a frying pan. Lay the pork slices in a single layer and cook over medium heat for about 1 minute.
Make sure not to overcook the meat to ensure that it remains tender.
Turn over when browned and cook for another 30 seconds. Cut into bite-size portions and serve with shredded cabbage.