Pork Shogayaki

Pork Shogayaki

Shogayaki means cooked (yaki) with ginger (shoga). The pork is tenderised by marinating it in a ginger sauce before cooking. It keeps well, so in addition to being a tantalising main dish, pork shogayaki is a great addition to any bento.

  2  people
Ready In min (Prep   + Cook 

The mouthwatering smell of ginger makes shogayaki a very popular staple in the Japanese household. But the ginger isn’t only there for the smell or taste – it contributes to the meat’s tenderness and flavour as well.

Ginger contains protease, an enzyme that naturally breaks down protein, responsible for meat’s toughness, into amino acids. When cooked, amino acids release the irresistibly savoury taste we’ve come to know as umami. And because ginger is heat-sensitive, its zingy flavour weakens when cooked, ensuring that it doesn’t overpower the dish.

What’s more, ginger is said to prevent colds, increase metabolism and improve blood circulation – all the while tenderising your meat and enhancing its flavour!

Thinly sliced pork . . . 200g
Lettuce . . . 2-3 leaves (or a handful of baby greens)
Cucumber . . . 1/2
Cherry tomatoes . . . 6
(A) Grated ginger . . . 2 teaspoons
(A) Soy sauce . . . 2 teaspoons
(A) Sake . . . 1/2 tablespoon
(B) Grated ginger . . . 1 tablespoon
(B) Soy sauce . . . 1 tablespoon
(B) Mirin . . . 1 tablespoon
Put the thinly sliced pork into a dish or container with A and mix together to make sure the meat is coated. Leave in the refrigerator to marinate for 20 minutes.
While waiting, wash the vegetables and slice the cucumber.

Step 1

Set a skillet over high heat. Add vegetable oil, tipping the pan to distribute evenly. Add the marinated pork slices and cook both sides, flipping over when the pork starts changing colour.

Step 2

Reduce heat to medium and add B. Flip the meat to coat both sides.

Step 3

When it’s cooked, remove from heat. Arrange the lettuce leaves on plates and garnish with the cucumber slices and tomatoes. Add the meat and serve.