Pork Ginger (Buta no shoga-yaki)

The classic recipe of pork shoga-yaki. Pork loin, specially sliced 2 to 5 mm is generally used.

Pork Ginger (Buta no shoga-yaki)
Photographed by TAKAHIRO IMASHIMIZU


Recipe by
Hideko Noguchi

Average

Pork

Vegetables

Quick

300kcal

15minutes

Calorie count is per serving

Ingredients (Serves 2)

  • 4 slices pork loin (160-200 g)

  • [Marinade]

    • 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

Directions

1

Make a few incisions between the meat and the fat to cut the sinews and prevent the meat from curling up when frying.

2

Place the meat in a bowl. Add the soy sauce, ginger and sake. Mix thoroughly, and marinate for about 10 minutes.

Advice

Mixing the ginger into the meat helps to tenderize and enhance the flavor.

3

Remove the meat and pat dry with a paper towel.

4

Pour 2 teaspoons of potato starch into a tea strainer and coat both sides of the meat.

5

Heat the vegetable oil in a frying pan, lay the meat in a single layer and cook for about a minute over medium heat.

Advice

Make sure not to overcook. Keeping the cooking to a minimum ensures that the meat remains tender even when cold.

6

Turn over when brown and cook for another 30 seconds. Cut into bite-size portions and serve with cabbage.