Buta No Shogayaki, also known as Ginger Pork, is a popular Japanese dish characterized by its savory and slightly sweet ginger flavor. This dish is often served as a main course and pairs wonderfully with steamed rice and a side of vegetables. The key to its deliciousness lies in the marinade, which infuses the pork with a rich, tangy taste. This recipe is straightforward and perfect for both beginners and experienced cooks looking to try their hand at Japanese cuisine.
Ingredients
Main Ingredients:
- Pork loin slices: 300 grams (thinly sliced)
- Ginger: 1 tablespoon (grated)
- Garlic: 1 clove (minced)
- Soy sauce: 3 tablespoons
- Mirin: 2 tablespoons
- Sake: 2 tablespoons
- Sugar: 1 tablespoon
- Vegetable oil: 1 tablespoon (for frying)
- Green onions: 2 stalks (sliced for garnish)
- Sesame seeds: 1 teaspoon (optional, for garnish)
Side Ingredients:
- Steamed rice: As desired
- Shredded cabbage: 1 cup (for serving)
Preparation and Instructions
Step 1: Prepare the Marinade
- In a bowl, combine the grated ginger, minced garlic, soy sauce, mirin, sake, and sugar. Mix well until the sugar is dissolved.
Step 2: Marinate the Pork
- Add the pork slices to the marinade, ensuring each slice is well-coated. Cover and let it marinate for at least 15 minutes. For better flavor, marinate for up to an hour.
Step 3: Cook the Pork
- Heat the vegetable oil in a frying pan over medium-high heat.
- Once the oil is hot, add the marinated pork slices. Cook the pork in batches if necessary to avoid overcrowding the pan.
- Fry the pork until it is browned on both sides and cooked through, about 2-3 minutes per side.
- Remove the cooked pork from the pan and set it aside.
Step 4: Combine and Serve
- If there is any marinade left in the bowl, pour it into the pan and cook for an additional 1-2 minutes until it thickens slightly.
- Return the cooked pork to the pan, tossing to coat with the sauce.
- Serve the Buta No Shogayaki hot, garnished with sliced green onions and sesame seeds.
- Accompany the dish with steamed rice and shredded cabbage for a complete meal.
Tips
- Marinating Time: The longer you marinate the pork, the more flavorful it will be. However, avoid marinating for more than an hour as the ginger can start to break down the meat too much.
- Thin Slices: Ensure the pork is sliced thinly for quicker cooking and better absorption of flavors.
- Substitutes: If you don’t have sake, you can use dry white wine or a small amount of rice vinegar mixed with water.
- Vegetables: Add sautéed vegetables like bell peppers, onions, or mushrooms to the dish for added nutrition and flavor.
Variations
- Chicken Shogayaki: Substitute the pork with thinly sliced chicken breast or thigh for a lighter version.
- Spicy Shogayaki: Add a teaspoon of chili flakes or a dash of hot sauce to the marinade for a spicy kick.
- Vegetarian Shogayaki: Use firm tofu or tempeh in place of pork, and adjust the cooking time accordingly.
Calorie Information
The following estimates are based on a single serving of Buta No Shogayaki (excluding rice and cabbage):
- Calories: 350
- Protein: 25 grams
- Fat: 20 grams
- Carbohydrates: 15 grams
- Sugar: 8 grams
- Fiber: 1 gram
These values can vary based on the specific ingredients and quantities used.
Conclusion
Buta No Shogayaki is a delightful dish that brings the authentic flavors of Japan to your table. Its simplicity and rich taste make it a favorite for many. By following this recipe, you can enjoy a delicious and satisfying meal that is sure to impress your family and friends. Whether you're new to Japanese cuisine or a seasoned cook, Buta No Shogayaki is a dish worth adding to your repertoire. Enjoy the aromatic and flavorful experience of this ginger-infused pork dish!
