Pork Shogayaki (Pork with Ginger Sauce)
https://cookingwithdog.com/recipe/pork-shogayaki/
Servings
2people
Cook Time
15minutes
Servings
2people
Cook Time
15minutes
Ingredients
Ginger Sauce
  • 1 tbsp Soy Sauce
  • 1 tbsp Sake
  • 1 tbsp Mirin
  • 1/2 tsp Sugar
  • 1/2 tbsp Grated Ginger Root
  • 1/2 tsp Grated Garlic
Side Vegetables
  • 100 g Cabbage Leaves
  • 4 pieces Okra
  • Salt
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
Instructions
  1. Let’s prepare the side vegetables. Remove the stem ends of the pre-washed okras. Peel off the firm skins around the stem ends.
    		 Let’s prepare the side vegetables. Remove the stem ends of the pre-washed okras. Peel off the firm skins around the stem ends.
  2. Rub the salt into the okras to remove the fuzz.
    		 Rub the salt into the okras to remove the fuzz.
  3. Immerse the okras in boiling water while they are still covered with salt.
    		 Immerse the okras in boiling water while they are still covered with salt.
  4. Cook for about 10 seconds, remove and place them on a mesh strainer. Use a paper fan to help the okras cool down faster.
    		 Cook for about 10 seconds, remove and place them on a mesh strainer. Use a paper fan to help the okras cool down faster.
  5. Remove the stalk from the cabbage leaf. Cut the cabbage leaf into 8 cm (3.1") pieces.
    		 Remove the stalk from the cabbage leaf. Cut the cabbage leaf into 8 cm (3.1″) pieces.
  6. Pile them up and shred the cabbage. Serve the shredded cabbage on the plate.
    		 Pile them up and shred the cabbage. Serve the shredded cabbage on the plate.
  7. Cut the boiled okras diagonally and serve them next to the shredded cabbage.
    		 Cut the boiled okras diagonally and serve them next to the shredded cabbage.
  8. Let’s make ginger seasoning sauce. Mix the soy sauce, sake, mirin and sugar in a bowl. Grate the ginger and garlic clove.
    		 Let’s make ginger seasoning sauce. Mix the soy sauce, sake, mirin and sugar in a bowl. Grate the ginger and garlic clove.
  9. Add the ginger and garlic to the seasoning sauce and mix well.
    		 Add the ginger and garlic to the seasoning sauce and mix well.
  10. Let’s prepare the pork slices. Trim off the excess fat from the pork loin slices using kitchen shears.
    		 Let’s prepare the pork slices. Trim off the excess fat from the pork loin slices using kitchen shears.
  11. Make cuts in tough stringy parts between the lean meat and fat.
    		 Make cuts in tough stringy parts between the lean meat and fat.
  12. Sprinkle pepper on one side of the pork slices.
    		 Sprinkle pepper on one side of the pork slices.
  13. Lightly dust with flour using a pastry brush. A mesh strainer can also be used for dusting.
    		 Lightly dust with flour using a pastry brush. A mesh strainer can also be used for dusting.
  14. Flip the pork slices over. Like before, dust the other side with flour. This dusting process will seal the juice and flavor in the meat and let the pork easily absorb the seasoning sauce.
    		 Flip the pork slices over. Like before, dust the other side with flour. This dusting process will seal the juice and flavor in the meat and let the pork easily absorb the seasoning sauce.
  15. Let’s cook the pork slices. Heat the sesame oil and swirl the pan to coat.
    		 Let’s cook the pork slices. Heat the sesame oil and swirl the pan to coat.
  16. Place the pork slices in the pan and cook on medium high heat. Be careful not to overlap the slices. A tip to making juicy and tender pork shogayaki is cooking the meat in a short time.
    		 Place the pork slices in the pan and cook on medium high heat. Be careful not to overlap the slices. A tip to making juicy and tender pork shogayaki is cooking the meat in a short time.
  17. When they are almost cooked, flip them over.
    		 When they are almost cooked, flip them over.
  18. When the other side of the pork is browned, pour the ginger seasoning sauce directly on the heated pan to let the alcohol evaporate quickly.
    		 When the other side of the pork is browned, pour the ginger seasoning sauce directly on the heated pan to let the alcohol evaporate quickly.
  19. Swirl the pan and coat the pork with the ginger sauce. Simmer until the sauce thickens.
    		 Swirl the pan and coat the pork with the ginger sauce. Simmer until the sauce thickens.
  20. Flip the pork over again and they are ready to eat.
    		 Flip the pork over again and they are ready to eat.
  21. Serve the pork shogayaki on the plate along with the shredded cabbage and okras. Finally, pour the remaining ginger sauce.
    		 Serve the pork shogayaki on the plate along with the shredded cabbage and okras. Finally, pour the remaining ginger sauce.
Recipe Notes

Apply flour to the pork thinly, otherwise the flour absorb the sauce and the pork gets too salty.
Pork is a good source for vitamin B family. It is effective in relieving fatigue and helps to beat the summer heat.
If your pan is small, cook half of the pork at a time and clean the pan for each time.