Ginger Pork Saute Butaniku Shoga Yaki Recipes

PORK SHOGAYAKI (GINGER PORK)

Steps:

• (this step is optional) Using the tip of a sharp knife, cut the connecting tissue (the tissue separating red meat and fat) embedded in the meat. This will prevent the meat from curing when cooked.
• Sprinkle 2 teaspoons of sake and 1 teaspoon of ginger juice over the pork slices, coat well and leave for 10 minutes. This will tenderise the meat and removes meaty smell.
• Mix ginger sauce ingredients in a bowl.
• Heat oil in a non-stick (preferred) frypan over medium high heat.
• Place the meat in the frypan without overlapping (cook in batches if required) and cook for about 1-2 minutes or until the bottom side is golden and the edges start to cook.
• Turn it over and cook further 1-2 minutes. If cooking in batches, transfer the cooked meat onto a plate and cook the remaining meat.
• Reduce the heat to medium. Return all the cooked meat to the frypan and add the ginger sauce to the pan.
• Cook for about 15-30 seconds, turning the pork slices over to ensure the meat is coated with the sauce. When the sauce is reduced to about 1-2 tablespoons (note 3), turn the heat off.
• Place the vegetables on one side of the plate. Place pork slices and pour the sauce in the frypan over the pork.

GINGER PORK SAUTé - BUTANIKU NO SHOGA-YAKI

Steps:

• Blanch carrot in lightly salted boiling water. Drain and set aside.
• Heat oil in a frying pan and sauté pork until no longer pink. Add carrot, mix well. Add sauce and cook until the sauce is reduced to a glace and coat the pork and carrot.
• Turn off heat, arrange on a serving plate and served with steamed white rice.

GINGER PORK SAUTE (BUTANIKU SHOGA-YAKI)

Steps:

• Cut pork crosswise into 1/8-inch thick slices. Cut slices into 2-inch piwces.
• REmove hard center sections from cabbage leaves, if necessary. Cut cabbage into 1-inch squares.
• Mix soy sauce, ginger juice, sake, and sugar in a small bowl, stirring until sugar dissolves.
• Heat 1 tablespoons oil in a 10-inch skillet over high heat. Add pork and saute, stirring constantly, until pork is half cooked, about 3 minutes. Remove pork from pan and reserve.
• Add remaining 1 tbsp oil to skillet. Add cabbage and saute, stirring constantly, until almost tender, 1 to 2 minutes. Return pork to skillet; add soy sauce mixtre. Cook, stirring occasionally, until pork has finished cooking, 2 to 3 minutees. Serve immediately.