Shogayaki (Ginger Pork)

生姜焼き

Ingredients

400g pork loin slices 2 tbsp grated ginger ¼ cup soy sauce 2 tbsp mirin 1 tbsp sake 1 tbsp sugar 1 onion 2 tbsp oil shredded cabbage

Detail Steps and Procedure

1. **Marinade Preparation:** Combine soy sauce, mirin, sake, sugar, grated ginger (with juice). Stir until sugar dissolves. [PREP: Thinly slice pork if not pre-sliced, slice onion 3mm thick]

2. **Quick Marinating:** Place pork in marinade, toss to coat, let sit 5 minutes at room temperature. [CRITICAL: Do not marinate longer than 10 minutes – ginger enzymes break down meat]

3. **Cooking:** Heat 1 tbsp oil in large pan over high (200°C/390°F). Drain pork (reserve marinade). Cook pork in single layer 1.5 minutes per side until browned. Remove. [TECHNIQUE: Work in batches – do not overcrowd]

4. **Saucing:** Reduce heat to medium (160°C/320°F). Add onion, cook 3 minutes until soft. Add reserved marinade, bring to simmer (90°C/194°F) for 2 minutes. Return pork, toss 30 seconds to glaze. [SERVE: Over rice with shredded cabbage. STORE: Refrigerate 2 days. Reheat gently.]

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