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Buta no Shogayaki (Ginger Pork)
Serves 2 · About 20 min
Fry thin slices of pork and coat them in a sweet and salty ginger sauce. A dish that goes great with rice.
① Make the sauce and cut→② Coat the meat with starch→③ Stir-fry the onion→④ Fry the meat→⑤ Coat with the sauce
What to buy
Meat
Vegetables
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How to make it
1
Make the sauce and prepare the vegetables and meat
- Peel the ginger and grate it
- In a small bowl, mix 2 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sake, 1 tsp sugar and the ginger (this is the sauce)
- Thinly slice the onion into strips about 5 mm wide
- Cut the cabbage into thin strips and put it on the plates first
- Where the white fat meets the red meat, make cuts about 1 cm long with the tip of a knife, 3–4 per slice (this keeps the meat from curling when cooked)
How to tell it's doneNo grainy sugar is left at the bottom of the sauce. The onion and meat are cut.
2
Coat the meat with starch
- Spread the pork out on a cutting board or tray
- Sprinkle 1 tbsp potato starch thinly over both sides with a tea strainer or spoon
How to tell it's doneThe surface of the meat is lightly white, with no lumps of starch.
3
Stir-fry the onion and take it out
- Heat 1/2 tbsp vegetable oil in a frying pan over medium heat
- Add the onion and stir-fry
- When it is soft, move it to a plate
How to tell it's doneThe onion is soft and a little see-through.
4
Fry the meat
- Add 1/2 tbsp vegetable oil to the same frying pan
- Spread out the meat without overlapping. If it does not all fit, cook in 2 batches
- Cook 1 1/2–2 minutes without touching, then turn over and cook 1 minute
How to tell it's doneBoth sides are browned, and no pink is showing anywhere.
Be carefulOil can splatter when you add the meat. Keep your face away, and lay the meat in from the front of the pan toward the back.
5
Coat with the sauce
- Put the onion from step 3 back in the frying pan
- Pour in all of the sauce from step 1
- Turn the meat to coat it all in the sauce
How to tell it's doneThe sauce bubbles and gets a little thick, and the meat looks shiny. Cut the thickest slice: the inside is white. Put it on the plates with cabbage and pour over the leftover sauce.
Be carefulDo not keep it on the heat long after adding the sauce. It has sugar and mirin, so it burns easily after 1 minute.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The meat is toughCooked too long in step 4 or 5. Move on as soon as the pink is gone. If you forget the cuts in step 1, the meat curls up and feels tough.
The sauce burned and tastes bitterThe heat was too high or too long in step 5. Next time, turn off the heat within 1 minute after adding the sauce.
Too strong in flavorEating it with the cabbage makes it just right. Next time, cut the soy sauce to 1 1/2 tbsp.
The sauce does not stickNot enough starch in step 2. This time, mix 1/2 tsp potato starch into 1 tbsp water, add it, and stir 10 seconds.
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