How to Make Shogayaki 豚肉の生姜焼き

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How to Make Shogayaki 豚肉の生姜焼き

Pork Shogayaki 豚肉の生姜焼きis a popular Japanese dish that is very easy to make at home.  It is rank number 2 among pork recipes in Japan, behind Tonkatsu (fried pork cutlet).  Buta means pork, shoga means ginger and yaki is to fry or grill thus the name panfried ginger-flavored pork.  If you ever traveled to Japan, you will see this dish at many locals and chain restaurants like Ootoya 大戸屋.  Ootoya is one of my favorite chains to eat beside Pepper Lunch, Mos Burger, CoCo Ichiban, Yoshida, Sukiya and Mutsuya all of which have their own tastes and specific food categories with the exception of Yoshida, Sukiya and Mutsuya which they served similar food but I like them all.   Of course, I also eat out at local Mom and Pop restaurants as well Izakaya (Japanese Pub) with friends.

Pork Shogayaki, the meat can either be thin or thick depending on how you like your meat.  If it is thin, the meat will cook very fast, less than 1 min 30 seconds of cooking and anything more than that the meat will turn hard ==>Read More

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