Tuesday, 14 February 2017

Shoga Yaki - Ginger Pork

A quick dish just served with some salad, when you do not count the time for the marinade of the meat, you could call it Fast food. For a light lunch it is the perfect dish.
I found this recipe on my many tours through Japanese cooking sites on YT. It is an easy version and you just need a knife, a grater and a pan.

Fresh ground ginger that is juiced gives the special taste and it makes the meat tender.

250 g pork chops boneless
40 g fresh ginger
2 shallots
2 tbsp soy sauce
1 tbsp mirin
1 tsp sugar
salt and pepper

sesame oil
rice vinegar
salt and pepper

Use a microblade and grate the ginger (no need to peel it) and press the juice out of it- with your fingers or through a sieve. Throw away the dry part of the ginger.
Grate the peeled shallots into the ginger liquid.

Add soy sauce, mirin and sugar and season with a bit of salt and pepper.
When you have thin slices of pork, you do not have to flatten them otherwise do it, it makes them  more tender.
Put them in the marinade at least for 30 minutes.

In some oil fry them after patting them dry a bit, then when they are brown on both sides, add the marinade to the pan and let that simmer down.

Cut the cabbage into very fine julienne and season with 1 tsp salt and sugar and use one hand to knead the salad for 3-5 minutes.
Make the dressing and add thin slices of radish and cucumber.

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