Buta no shogayaki
Buta no shogayaki, from above
Non vegJapan

Buta no shogayaki

Thin pork slices in a punchy ginger soy glaze. Ten minutes from pan to rice bowl.

20 minTime
26 gProtein each
mildSpice
Ginger pork2 chapters · 1 min read

Make it your way

Grandma's wayPork slices glazed in ginger soy.
The original
499kcalsame
26 gproteinsame
3 gfibresame
20minutessame

Buta no shogayaki, Japanese ginger pork.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Pork400 g loin or shoulder, thinly sliced
Maida (all-purpose flour, plain flour)1 tbsp, for dusting
Cooking oil (vegetable oil)1 tbsp
Onion1, sliced
Gingera thumb, finely grated
Soy sauce2½ tbsp
Sugar1 tbsp (or 2 tbsp mirin)
Water2 tbsp
Cabbage¼ small head, finely shredded
Mayonnaise1½ tbsp, optional, to serve

Method

5 steps
  1. 1Mix the grated ginger with its juice, soy, sugar and water.
  2. 2Lightly dust the pork slices with flour.
  3. 3Fry the onion in oil until soft, push aside and fry the pork in batches until browned on both sides.
  4. 4Pour in the sauce and toss over high heat until glossy and thick.
  5. 5Serve with a mound of shredded cabbage and a little mayonnaise.
Serve it like this

Lay the pork slices overlapping on a plate beside a tall mound of shredded cabbage, sauce poured over, with rice and miso soup.

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Make it a meal

What goes with Buta no shogayaki: a bread or rice, a side, something to drink and something sweet.

Bread or rice Tendon45 min
Bread or rice Melon pan180 min
On the side Miso soup20 min
On the side Japanese potato salad35 min
To drink Matcha latte5 min
Something sweet Matcha ice cream20 min
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