Japanese Pork Ginger

I love aroma of ginger that compliments a pork flavor.

Japanese pork ginger is called “Buta no Shoga-Yaki”, written in Kanji “豚の生姜焼き” literally “pork ginger fry”, one of most popular meals in Japanese home cooking.

Japanese Pork Ginger

“Shoga-yaki” is a fried dish after marinating in ginger and soy sauce-based sauce, or a fried dish dressed with sauce in a pan.
Porka is often used for “Shoga-Yaki”.

 

Ginger (Zingiber officinale) has been used as medicine from a long time ago through the world.    In Japan it was came from China about 2nd – 3rd century.

There are two types as the vegetable mainly, one is the ginger eaten root such as “Gari” of sushi and “Beni-Shoga” and the other is eaten stem such as “Hajikami”.  (I’ll have another opportunity to show them on this site.)

Ginger

 

Grate fresh ginger to make a seasoning.

Ginger
Ginger, soy-sauce, mirin, and sake
  1. Mix grated ginger 1 tbs, soy sauce 2 tbs, sake 2 tbs, and mirin 1 tbs.
  2. Marinate thick sliced pork meat (200g) in above about for 10 minutes, then drain the pork.
  3. Heat oil in a frying pan and cook pork at the first.
  4. Add sliced onion (1/4 of medium onion) and cook
  5. Pour remaining sauce of 2 and cook for 1-2 minutes over high heat.

 

Cooking of Japanese Pork Ginger
Cooking of Japanese Pork Ginger
Cooking of Japanese Pork Ginger

 

It is served with shredded cabbage “Sengiri-Kyabetsu” commonly, also called “Kyabetsu no Sengiri”.

Ginger

・Shoga
is a ginger (Zingiber officinale).  生姜(しょうが) literally “fresh ginger”
・Sengiri-Kyabetsu
means shredded cabbage, cut in fine 1mm stripes.  千切りキャベツ(せんぎりきゃべつ) literally “thousand cut cabbage”