Pork Shogayaki
Thinly sliced pork, quickly seared and coated in a glossy sweet-savory sauce made from grated ginger, soy sauce, mirin and sake.
Ingredients
- boneless pork, thinly sliced600 g
- fresh ginger30 g
- soy sauce3 tbsp
- mirin2 tbsp
- sake2 tbsp
- wheat flour2 tbsp
- vegetable oil2 tsp
- white cabbage for serving300 g
Instructions
Cut the pork across the grain into thin slices, about 3–5 mm thick, and pat dry with a paper towel.
Peel the ginger: grate half of it and cut the other half into thin matchsticks. In a bowl, combine the ginger, soy sauce, mirin and sake.
Lightly dust the pork slices with flour on both sides, shaking off any excess. This will help the meat stay juicy and let the sauce cling to it.
Heat the oil in a wide skillet over medium-high heat. Arrange the pork in a single layer and cook for 2–3 minutes until the underside is browned; flip and cook for another 1–2 minutes. Cook in batches if needed so the meat sears rather than stews.
Push the pork to the edges of the skillet, pour the ginger sauce into the center and bring it to a boil. Toss the meat with the sauce and cook for another 1–2 minutes, turning the slices, until the sauce thickens slightly and coats them evenly.
Remove the skillet from the heat and serve the shogayaki immediately while hot; if desired, serve with fresh, finely shredded cabbage.
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