Ginger Pork (Shogayaki)
30 minServes 2
Thinly sliced pork loin pan-fried and glazed in a ginger-soy sauce with caramelized onions.
| prepPreheat a large frying pan over medium-high heat | ||||
| 2 tablespoons soy sauce | Whisk soy sauce, mirin, sake & sugar | Stir in ginger juice, grated ginger & grated onion | Return pork, pour sauce, simmer 2 min, season with pepper | |
| 2 tablespoons mirin | ||||
| 2 tablespoons sake | ||||
| 1 teaspoon sugar | ||||
| 1 tablespoon ginger juice | ||||
| 2–3 teaspoons grated ginger (optional, to taste) | ||||
| 1 tablespoon grated onion with juice (from ½ onion) | ||||
| 340 g thinly sliced pork loin | Marinate pork with sake & flour, 5 min | Pan-fry pork in oil, medium-high, per batch until golden | Remove pork, slice & sauté onion, 6–8 min until golden | |
| 1 tablespoon sake (for marinating pork) | ||||
| 1 tablespoon all-purpose flour | ||||
| ½ onion, thinly sliced (remaining from grating) | ||||
| 1–2 tablespoons neutral oil | ||||
| freshly ground black pepper (optional) | ||||
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