Ginger Pork Shogayaki

Step-by-step recipe

Step 1:

Peel and cut half an onion into half rings.

Step 2:

Peel and finely grate 29 grams of ginger into a bowl.

Step 3:

Add 2 tablespoons of sugar, 2 tablespoons of soy sauce, and 5 tablespoons of sake to the ginger. Stir.

Step 4:

Finely shred the cabbage and set aside.

Step 5:

Slice the pork belly very thinly and place in a bowl.

Step 6:

Season the meat with pepper, sprinkle with a tablespoon of cornstarch and coat the pork well in it.

Step 7:

Heat a tablespoon of vegetable oil in a frying pan and lightly fry the onion.

Step 8:

Remove the onion from the pan, add the meat, spreading it evenly over the surface and fry, stirring and turning.

Step 9:

Use a folded paper towel to remove excess fat from the pan.

Step 10:

Add the ginger sauce to the pan, let the alcohol evaporate and combine the sauce and meat.

Step 11:

Add the onion and simmer until the sauce has reduced and thickened.

Step 12:

Place the meat on a plate with shredded cabbage, and optionally pour a little Japanese Kewpie mayonnaise or regular mayonnaise on the edge.

Cooking tips

The evaporating rice alcohol enhances and refreshes the flavor of the ingredients during cooking. It should not be replaced with regular vodka or wine.

Pork belly releases a lot of fat when fried, so almost no oil is needed for cooking.

Excess fat must be removed from the pan before adding the sauce, otherwise it will change the taste and consistency of the sauce and prevent the meat from being infused with its flavors.