Ginger Pork (Shogayaki) 豚の生姜焼き

justonecookbook.com

acy221

subheading: For the Ginger Sauce:

2 Tbsp soy sauce

2 Tbsp mirin

2 Tbsp sake

1 tsp sugar

1 Tbsp ginger juice (divided; grated and squeezed from 2-inch, 5-cm knob; use the other half for marinating the pork)

2 to 3 tsp ginger (grated; leftover from juicing the ginger; optional, to taste)

½ onion (grate 1 Tbsp with juice for ginger sauce; use the rest to slice and stir-fry later)

subheading: For the Shogayaki:

¾ lb thinly sliced pork loin (I use paper-thin sliced pork from a Japanese grocery store; or slice your own meat)

1 Tbsp sake

1 Tbsp all-purpose flour (plain flour)

1 to 2 Tbsp neutral oil

freshly ground black pepper (optional)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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