Shogayaki


Print Recipe
Shogayaki
Servings
people
Ingredients
salad (optional)
Servings
people
Ingredients
salad (optional)
Instructions
  1. Let’s prepare optional salad first as pork is cooked very easily and quickly.
  2. Slice cabbage thinly.
  3. Shave carrots thinly as well.
  4. Marinade them in a mix of vinegar, sugar and lime or lemon juice. Salad is ready.
  5. Give some cuts to the edge of the pork to prevent it from curling up in the oil. Slice the pork to make it thinner so that it will be fried quickly.
  6. Heat the oil in a pan at high heat. Spread the pork slices. Sprinkle a pinch of salt to extract umami from the pork. Pepper the pork well, as pepper goes very well with pork.
  7. When the bottom sides get yummy brown, flip over the slices. We still need high heat.
  8. When the both sides become brown, pour in sake (or white wine).
  9. Today I found leftover green onions. I’ll fry them together with the pork. Green onions can kill the porky flavour if you are not really a pork fan.
  10. Pour the maple syrup, mirin (sweentened sake), grated ginger and soy sauce mix in. Make sure the pork is coated with the sauce.
  11. Put the lid on so that the pork can be steamed in the pan.
  12. Turn the heat down to low.
  13. Wait for about a minute, and done.

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