NHK WORLD > JAPANESE FOOD > Pork Ginger (Buta no shoga-yaki)
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
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.
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.
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.