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.
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.)
Grate fresh ginger to make a seasoning.
- Mix grated ginger 1 tbs, soy sauce 2 tbs, sake 2 tbs, and mirin 1 tbs.
- Marinate thick sliced pork meat (200g) in above about for 10 minutes, then drain the pork.
- Heat oil in a frying pan and cook pork at the first.
- Add sliced onion (1/4 of medium onion) and cook
- Pour remaining sauce of 2 and cook for 1-2 minutes over high heat.
It is served with shredded cabbage “Sengiri-Kyabetsu” commonly, also called “Kyabetsu no Sengiri”.
is a ginger (Zingiber officinale). 生姜（しょうが） literally “fresh ginger”
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”