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 and rubbery.  If it is thick it will take some time to cook through, one important key is not to over cooked the meat, by cooking the meat at medium heat all the way through till the end will result in a much tougher and more chewy meat.

In some households or restaurants, they may dredge the pork in the sauce for about 5 mins to flavored the meat, that is another way of doing it.  Here are some key points, that you must be aware of when cooking thinly sliced pork.

1) Do not soak it for more than 5 mins, if it’s thin then 2-3 mins are sufficient.

2)  Before cooking the pork, make sure to remove some of the sauce from the pork–this is important because sauce burns easily upon contact with heat which makes it taste bitter with burnt tips.

3) The pan should be sufficiently hot but not screaming hot (medium heat), if the pan is not hot water will come out of the pork meaning that the meat is not sealed properly which will result in chewy and tough pork.

4) Cook the first side for about 30-45 sec. before turning over to the other side.  The second (other) side should be less than 30 sec. of grilling.

5) Pour into the sauce along with a little bit of potato starch when you cooked the other side for about 20 sec.

6. Turn off the heat when the sauce thickens.

These key points are very important to ensure tender and juicy delicious pork.  Burnt pork are the result of sugar in the Mirin and soy sauce being cooked on high heat for too long.  Soy sauce is okay at high heat if it is cooked with water or stock or if the cooking time is very short.

Ingredients: (serving size: 2)

Pork Chop: 2 (300g or 10.5oz loin) 1/2 in. or 1.27 cm thickness
Onion: 1 tbsp (grated)
Ginger: 1/2 tbsp (grated)
Garlic: 1/4 tsp (grated)
Apple Juice or Apple: 2 tbsp
Mirin: 2 tbsp
Soy Sauce: 2 tbsp
Sugar: 1/2 tsp
Potato Starch: 1/6 tsp
Flour: For dusting
Oil: 1 tbsp
Cabbage: 200 g or 7 oz as salad
Cherry Tomato: 2 (garnish)

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