Buta no Shougayaki (Ginger Grilled Pork)

Servings: 2

300g (ca. 1 1/4 cups) Pork (thinly cut)
1 Onion
1 teaspoon Flour
2 tablespoons Ginger (grinded)
2 tablespoons Soya sauce
2 tablespoons Cooking wine
1 tablespoon Mirin
1 teaspoon Sugar
2 tablespoons Oil

Mix grinded ginger, soya sauce, cooking wine, mirin and sugar together and set aside. Flour pork strips. Cut onion into thin slices.
Heat frypan with oil, fry onion until it turns translucent, remove from pan. Add pork to the same frypan, sauté on medium heat.
Add sauce to pan when pork looks cooked, simmer until sauce is reduced to desired consistency. Add onion, mix then turn off heat. DONE!
Side dish for a shougayaki is usually just shredded cabbage or a simple green salad without dressing, since the shouga sauce is flavorful enough already.

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