In Japan, pork is more commonly used than beef. It may be due to its more affordable price and also the milder flavor seems to suit the palate. A popular everyday dish is Shogayaki, which is thinly sliced pork with a ginger soy sauce. It’s simple, quick, flavorful and goes well with rice, plus there is nothing fancy about the ingredients which are readily available anywhere. If you do have any leftover, it will make a wonderful sandwich the following day.
Shogayaki – Sauteed Ginger Pork
- 1 lb. thinly sliced pork – if you can’t find this in your grocery, buy a pork loin and thinly slice on a diagonal
- 3 Tablespoon grated ginger – if you don’t like ginger bits in your food, you can squeeze the juice and discard the fibers
- 3 Tablespoon soy sauce
- 3 Tablespoon mirin – sweet rice wine
- 3 Tablespoon sake – rice wine
- Add ginger, soy, mirin and sake in a bowl and marinate pork slices for 5-10 minutes
- Heat saute pan, add oil and saute pork only and reserve the marinade that hasn’t been absorbed – sometimes there isn’t any left. Once the pork is cooked add the remaining marinade. Just cook it all together.
Serve with rice and raw vegetables. In Japan it is commonly served with thinly sliced cabbage, but you can use anything. Another idea is to pour this over a salad and you have a ginger pork salad!