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Posts Tagged ‘shogayaki’

The other night I made a Japanese classic with some of my own additions. I made Shogayaki, ginger pork. Typically made with just thinly sliced pork, ginger, soy sauce, mirin, and sake, I added a few vegetables into the mix instead of serving vegetables separately. This is an easy dish to make and very flavorful.

We picked up some really nice Kurobuta (Berkshire) sidebelly while at Mitsuwa. It came thinly sliced which is prefered for this dish. It doesn’t necessarily have to be thinly sliced, nor does it have to be belly. You could get some nice chops and cut them thinly yourself, just try to make them no thicker than about 1/8 inch. I cut the pork sliced in half since they were as long as bacon. That wasn’t necessary, just what I felt like doing.

For vegetables I sliced half an onion, cut a carrot into half moons, sliced half of a yellow bell pepper, and slices a bunch of mushrooms.

For flavorings I, obviously from the title, used some minced ginger, a couple of minced garlic cloves, and a sauce of 3 tablespoons soy, 2 tablespoons sake, and 1 tablespoon mirin.

I started by tossing the ginger and garlic into a hot pan with 2 tablespoons of sesame oil and 2 tablespoons of soy oil. I let that go for just a few minutes until it became fragrant.

Then I added the onions for a few minutes. Followed by the carrot for a few minutes. Then the pepper for a few more minutes. And finally the mushrooms for another few minutes.

Once the vegetables were mostly cooked I added the pork. I mixed it all together and let it go for, you guessed it, a few minutes.

Then I dumped in the sauce along with some black pepper. I covered the pan and turned the heat down to medium once the sauce started to boil a little. Every few minutes I stirred everything around. After about 15 minutes I uncovered the pan and let the sauce reduce a little. I served it once the pork and vegetables were evenly coated by the slightly thickened sauce.

While the sauce was thickening I put a couple of baby bok choy that I had cut in half into the steamer. I let them steam for about 6 minutes. They were served next to the shogayaki with some white rice.

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