Grilled Ginger Pork (Shogayaki)
Pork is pan-fried until fragrant, seasoned with a sweet soy sauce-based sauce, and coated with grated ginger. The fresh aroma of ginger stimulates the appetite and pairs perfectly with rice.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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1Make 7 to 8 cuts between the white fat and the meat to cut through the connective tissue, then cut slits across the surface of the meat with the tip of a knife. Lightly coat both sides with potato starch.
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2
Add cooking oil to a fry pan and heat over medium heat. Spread out the pork slices so they do not overlap, and cook for 2 minutes. Flip and cook for another 1–2 minutes.
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3
Add the ingredients from (A) in order. Add the ginger and coat everything evenly. Serve on a plate with leafy greens and tomato, and pour the remaining sauce from the pan over the meat.
Cooking Basics
There is a tough connective tissue (sinew also called silver skin) between the fat and pink meat of the loin. This portion will not melt away (as fat does) but rather will harden and twist when cooked. Making several cuts into the sinew with the tip of a knife will prevent this and also improve the texture of the meat.
- Recipe Yuko Ihara
- Styling Akiko Yoshioka
- Photo Taku Kimura
- Production Rie Okamura
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