Ginger Pork (Shogayaki)
Ginger Pork (Shogayaki)What is Buta no Shogayaki? Buta no Shogayaki (豚の生姜焼き), literally means Pork Grilled with Ginger in Japanese, and is made by marinating thin slices of pork in a simple gingery sauce before being pan-fried until golden brown. It’s creation is attributed to a Tonkatsu restaurant in Ginza just 70 years ago and yet it’s become … Continue reading “Ginger Pork (Shogayaki)”Marc Matsumoto
pork (thinly sliced)
1 1/2 tablespoons
vegetable oil for frying
- Use a sharp knife to slice the pork into even slices. Ideally, you want to get it down to about 1/8-inch. If you have trouble doing this, you can partially freeze it, which will make it much easier to slice thinly.
- Whisk the soy sauce, sake, ginger juice, and sugar in a bowl until the sugar is fully dissolved.
- Add the sliced pork to the marinade and mix it well so that the marinade is coating each slice. Cover and refrigerate for at least 1 hour (preferably overnight).
- When you're ready to fry the ginger pork, heat a frying pan over medium-high heat until hot. Add a bit of oil to the pan and then lay the marinated pork in a single layer.
- Fry the pork until browned on one side, and then flip and brown the other side. If it's not as caramelized as you'd like it to be, keep flipping the pork over a few times until you get a nice golden crust on both sides.