Shoga-yaki: Stir-fried pork with ginger
Literally, shoga-yaki means “ginger stir-fry” but, of course, the shioga (“ginger”) refers to the flavoring rather than the main ingredient. As its name implies, the fragrance of grated ginger is the key to this dish: combined with the sweetness of onions and the succulence of pork, it makes for an absolutely winning stir fry!
When I started to write this post, I tried to do my usual thing: a bit of online research to try to find out where it’s originally from. Turns out it’s really hard to pin shiogayaki down: anywhere in Asia where there’s ginger, soy sauce and pigs somebody will try to put the three together on a hot pan.
And the results are…well, just give it a try. This dish will make a believer out of you in no time.
Ingredients (for two)
- Pork – 200 grams
- Onion – One large one
- Soy sauce – One tablespoon
For the marinade
- Ginger – one about 5-8 cm. long.
- Soy sauce – half a tablespoon
- Mirin – half a tablespoon
- Sake – one tablespoon
- Slice the pork as thin as possible (This makes the end result tender.)
- Place pork in a bowl, pour in soy-sauce, mirin, and sake
- Add the grated ginger, mix well, massaging with your hand.
- Let the mixture sit for 10 minutes ( Maximum 15 minutes. More than that and the pork will harden)
- While the pork marinades, julienne the onions
- Add a tablespoon of canola oil to a large pan.
- Brown the pork evenly for a few minutes
- Add the onions
- Stir fry until everything is well cooked
- At the very end, add one tablespoon of soy sauce, stir fry briefly while liquid evaporates.
Shiogayaki goes great with potato salad. Match made in heaven.