This was one of the very first Japanese meals I learnt to make and it is still one of my favourites!
In fact, I make shogayaki so often it has arguably become my “signature” Japanese dish! I simply love the bite of the ginger, which plays perfectly against the sweet and salty meat. Combined with the crisp contrast of the shredded cabbage and the creamy mayonnaise, this dish will have you hooked with the very first bite!
Along with the obligatory shredded cabbage and mayonnaise, I like to serve shogayaki with rice, tamagoyaki (rolled omelette) and ingen no goma-ae (green beans with sesame sauce). Add some miso soup, throw in a couple of pickles and you’ll have yourself a full blown Japanese feast!
Shogayaki (Ginger Pork): Serves 2
- 200g pork shoulder
- 2cm fresh ginger, peeled and grated
- 1 tbsp. sake
- 1 tbsp. soya sauce
- 1 tbsp. mirin
- 1 tsp. oyster sauce
- 1 tsp. sesame oil
- A dash of salt and pepper
- Par-freeze the pork before thinly slicing – this will allow you to get the thinnest slices possible
- Cover the slices in cling-wrap and gently beat with a rolling pin or mallet
- Allow the meat to rest and return to room temperature before cooking
- In a bowl, combine all the remaining ingredients (except the salt and pepper) to make a sauce
- In a heated frying pan or wok, add a tablespoon of cooking oil
- Add the pork slices along with a dash of salt and pepper. Cook over a high heat until the meat starts to take on some colour
- Pour in the sauce and continue frying until the sauce reduces and coats the meat
Serve with: Serve with Japanese rice, shredded cabbage and Japanese Mayonnaise on the side