Thursday, 2 May 2013

Buta no Shogayaki (Japanese Ginger Pork)










I was supposed to be cooking Pork Humba yesterday but then again I realized that my list of Japanese dishes to be posted this week is still short of one or two recipes so I went for this Japanese ginger pork dish- Buta no Shogayaki.

Buta no Shogayaki is a  pan-fried pork braise in a gingery-sweet sauce.  The name came from the words  "Buta" which means pork, "Shoga" which means ginger, and "Yaki" which means cooking through grilling or frying.

This dish is said to be the second popular pork dish in Japan after Tonkatsu.  This dish is commonly served in bento boxes with rice and some shredded cabbage and comes cheap in most fast-foods and small restaurants around Japan.  That may be is the reason why this branded as the favorite dish of the Japanese "salarymen".

This dish is simple and easy to prepare but it really tasted great as per my husband (I only tasted the sauce and it's gooood).  Too bad for me.  Next time I'll try it with some chicken.

BUTA NO SHOGAYAKI - JAPANESE GINGER PORK
( http://www.myfresha-licious.com/ )

Ingredients :

Pork, sliced thinly - 6 slices
Onions, thinly sliced - 1 medium
Corn starch for dusting
Black pepper powder
Sesame / sunflower / or any Vegetable oil
Low Sodium Salt

Sauce : 

Garlic, minced - 3 cloves
Ginger - grated - 1 tbsp
Soy Sauce - 2 1/2 tbsp
Mirin - 2 tbsp
Sake - 2 tbsp
Honey - 1 tsp
Water - 1/3 c


Cabbage leaves - thinly sliced

Cooking Procedure :

1. Rub salt on both side of each pork slice.  Marinade for at least an hour.
2.  Combine the garlic, ginger, sugar, water, soy sauce, mirin, and sake in a bowl. Set aside and let sit for at least an hour.
3. Dust or brush each side of the pork with cornstarch and the black pepper powder.
4. Heat oil in a frying pan and pan fry the pork until it turned brown on both sides.
5.  In the same frying pan, saute the onions along with the pork until aromatic
6.  Pour the sauce on the pork and let it simmer until some of the liquids have evaporated.

Serve with thinly sliced cabbage leaves or lettuce leaves
© myFresha-licious (02May2013)





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