Butano Shogayaki (Pork with Ginger Sauce)
4 Pork Loin Slices 200g/7.1 oz for 2 people, 5mm/0.2″ thick
Cake Flour or All-Purpose Flour for dusting
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
100g Cabbage Leaves
Remove the stalk from the cabbage leaf. Cut the cabbage leaf into 8 cm pieces.
Pile them up and shred the cabbage. Serve the shredded cabbage on the plate.
Let’s make ginger seasoning sauce. Mix the soy sauce, sake, mirin and sugar in a bowl. Grate the ginger and garlic clove.
Add the ginger and garlic to the seasoning sauce and mix well.
Let’s prepare the pork slices. Trim off the excess fat from the pork loin slices using kitchen shears.
Make cuts in tough stringy parts between the lean meat and fat.
Sprinkle pepper on one side of the pork slices.
Lightly dust with flour using a pastry brush. A mesh strainer can also be used for dusting.
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.
Let’s cook the pork slices. Heat the sesame oil and swirl the pan to coat.
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.
When they are almost cooked, flip them over.
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.
Swirl the pan and coat the pork with the ginger sauce. Simmer until the sauce thickens.
Flip the pork over again and they are ready to eat.
Serve the pork shogayaki on the plate along with the shredded cabbage. Finally, pour the remaining ginger sauce.
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