Ginger pork Shogayaki 豚の生姜焼き

Ginger pork Shogayaki 豚の生姜焼き

Prep Time:15 minutes

Cook Time:10 minutes

Total Time:25 minutes

Course: Main Dish

Cuisine: Japanese

Servings: 2

Calories: 231kcal

Author: Shihoko | Chopstick Chronicles

Ingredients

• 200 g pork fillets
• 1 ginger about 5 cm
• 1/2 onion
• 2-3 leaves of Cabbage very thinly shredded
• 1/2 tbs olive oil
• 1 tbs mirin
• 1 tbs sake
• 1 tbs ginger juice
• 2 tbs soy sauce
• 1/2 tbs sugar
• 1 tsp tomato sauce
• 1 tsp sesame oil

Metric - US Customary

Instructions

• Shred the cabbage and any other vegetables you want and set them aside.
• Slice the pork fillet thinly and marinate in mirin, sake and ginger juice about 15min
• Combine all sauce ingredients and 1tbs of the Mirin, sake and ginger mixture that marinated the pork
• Heat the olive oil in a frying pan on medium heat then fry the sliced onion.
• Add the marinated pork and fry until both sides are browned.
• Turn the heat up a bit and add the sauce mixture onto the pork.
• Then shake the pan over the heat to spread the sauce to make sure all of the pork is coated.
• Once the sauce has become shiny then turn off the heat.
• Serve the pork with the shredded cabbage on a plate.

Notes

Shredded cabbage is often served with any meat in Japan. I am used to shred them with a sharp knife but if you can not, you can use a slicer. 

Source article here