Entrees > Japan > Shogayaki >
1/2 LB pork, sliced (ribs or loin)
1/2 onion, sliced
1-1/2 C cabbage, sliced & boiled
1/8 C flour
3 tsp. sake
3 tsp. soy sauce
3 tsp. Mirin*
2 tsp. fresh ginger, grated (sub with dried)
2 TBS vegetable oil
Hot-cooked white rice (for serving; optional)
In a small bowl, mix spices together. Sprinkle flour on sliced pork. Heat vegetable oil in a frying pan or wok; add pork and cook for about four minutes. Add onion and sauté for about five minutes. Stir in prepared spices; cook an additional two minutes.
Suggestions: Serve with boiled cabbage or hot-cooked white rice.
*Note: Mirin is an essential condiment used in Japanese cuisine, with a slightly sweet taste. It is a rice wine similar to sake, but with lower alcohol content. In the Kansai style of cooking, Mirin should be used after a quick boil to let alcohol evaporate while in Kanto style of cooking, Mirin should be used as-is. Boiled Mirin is called Nikiri Mirin, literally "boiled over Mirin." [Source: Wikia Lifestyle].
*Shogayaki image (C) Hajime Nakano (2007). Used under the Creative Commons Attribution 2.0 Generic license.
Food Fare Culinary Collection: Japanese Culture & Cuisine
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