Butaniku shoga yaki 豚肉しょうが焼き

The Japanese name for this dish translates as Ginger Pork Sauté. This recipe is kind of a mix of various ones that I found in my cookbook collection when I lived in Japan.

It is incredibly simple, and incredibly delicious and became one of my favourites that I cooked while living in Japan. The test of whether I thought it went well was the question, “would I be game enough to serve it for some Japanese friends?” The answer for this one was a definite yes.

This was my small kitchen (plus a bookshelf as a pantry, and a skinny little fridge). I didn’t really have any bench space, so the table on which my computer sat was also my food prep area. It was a little cramped, but I got the hang of it! I even managed to have a few dinner parties while I was there.

Butaniku shoga yaki 豚肉しょうが焼き

  • Servings: 2
  • Difficulty: easy
  • Print

Keep the pork as a cutlet, or slice into bite size pieces. I prefer pieces so that you can pick them up with chopsticks. And then the other question is what to serve it with. I like it just the way it is, with steamed rice on the side, but you will often find this served on a bed of finely sliced cabbage and maybe a couple of other veges, like a couple of tomato wedges and a slice or two of cucumber.


Ingredients

  • 200g pork loin, thinly sliced into cutlets or pieces
  • 1 tsp ginger juice*
  • 1 Tbs sake
  • 1 tsp mirin
  • 1 tsp dark soy sauce
  • 4 large shiitake mushrooms
  • oil

Directions

  1. Slice the mushrooms and set aside.
  2. Mix the ginger juice, sake, mirin and soy together and set aside.
  3. Heat the oil over high heat and fry the pork until it’s browned on one side. Then turn the heat down low, and turn the pork. Cook like this for a couple of minutes and then set aside. Keep it warm.
  4. Remove most of the fat from the pan and add the ginger/sake/mirin/soy sauce mixture. Cook over medium heat and make sure you stir up any little crusty bits left behind from the pork. They are flavour.
  5. After a couple of minutes add the mushrooms and cook for another couple of minutes until they are just a little softer. They don’t need to be/shouldn’t be mushy.
  6. Put the pork on a plate and pour over the sauce and mushrooms and serve immediately.

*Grate some ginger and then squeeze it thoroughly to get ginger juice. You don’t need to peel the ginger. If you can’t be bothered doing this, just use grated ginger as is.

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