Japan

Buta no shogayaki

Name: Buta no shogayaki
Total time: 20 min
Yield: 3 servings
Cuisine: Japanese
Ingredients: 400 g loin or shoulder thinly sliced pork; 1 tbsp for dusting maida (all-purpose flour, plain flour); 1 tbsp cooking oil (vegetable oil); 1 sliced onion; a thumb finely grated ginger; 2 1/2 tbsp soy sauce; 1 tbsp (or 2 tbsp mirin) sugar; 2 tbsp water; 1/4 small head finely shredded cabbage; 1 1/2 tbsp optional, to serve mayonnaise

Thin pork slices in a punchy ginger soy glaze. Ten minutes from pan to rice bowl.

20 minTime

26 gProtein each

mildSpice

Ginger pork2 chapters · 1 min read

Make it your way

Grandma's wayPork slices glazed in ginger soy.

The original

499kcalsame

26 gproteinsame

3 gfibresame

20minutessame

Buta no shogayaki, Japanese ginger pork.

Per serving, worked out from the ingredient table.

Ingredients

Pork400 g loin or shoulder, thinly sliced

Maida (all-purpose flour, plain flour)1 tbsp, for dusting

Cooking oil (vegetable oil)1 tbsp

Onion1, sliced

Gingera thumb, finely grated

Soy sauce2½ tbsp

Sugar1 tbsp (or 2 tbsp mirin)

Water2 tbsp

Cabbage¼ small head, finely shredded

Mayonnaise1½ tbsp, optional, to serve

Method

5 steps

1Mix the grated ginger with its juice, soy, sugar and water.
2Lightly dust the pork slices with flour.
3Fry the onion in oil until soft, push aside and fry the pork in batches until browned on both sides.
4Pour in the sauce and toss over high heat until glossy and thick.
5Serve with a mound of shredded cabbage and a little mayonnaise.

Serve it like this

Lay the pork slices overlapping on a plate beside a tall mound of shredded cabbage, sauce poured over, with rice and miso soup.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Buta no shogayaki

Make it your way

Ingredients

Method

Make it a meal