Ginger Pork豚のしょうが焼き

Many Japanese people like ginger pork(Butaniku-no-Shooga-yaki). You can always find it on menus in Japanese restaurants. It’s also a popular home-cooked dish. I personally like wrapping finely sliced cabbage with ginger pork. The crunchy cabbage absorbs the ginger pork juice and it tastes so good! Eating with lots of veges is a healthy way to enjoy ginger pork.

➡ Ingredients (for four people)

  • 2 Tablespoons of sake
  • 2 Tablespoons of mirin (Japanese sweet rice wine for cooking)
  • 2 Tablespoons of soy sauce
  • 10 grams of grated ginger
  • 4-6 cabbage leaves
  • One bag of okra
  • A small amount of oil々

➡ Recipe

  1. Mix the ingredients for the sauce in advance.
  2. Place finely sliced cabbage on a plate.
  3. Get rid of any bumps from the surface of the okra. Sprinkle some salt onto them and roll them against the chopping board using palms. Rinse the okra with water and microwave them for 1-2 minutes.
  4. A bit of oil in a frying and lightly brown the pork.
  5. Add the sauce to the pan all at once, turn up the heat and quickly cover the pork as the sauce caramelises. When the sauce has thickened, stop cooking and add the pork on to the cabbage.
  6. Stir-fry the okra in the remaining sauce and place it next to the pork.

💡 Tips

  1. You can adjust the amount of the ingredients according to your preference to make the sauce. If you like it sweet, use more mirin. If you like ginger, put some more in to make it hotter.
  2. You can use any other veges. It’s a great way to eat raw veges as the sauce acts as a salad dressing.
  3. You can use a non-stick frying pan if you are concerned about using too much oil.

😐 I’ve tried it! By the editorial staff

  • We have also stir-fried enoki mushrooms in the remaining sauce from the ginger pork.
    This sauce goes well with almost anything.
  • You can always find ginger pork at an inexpensive restaurant like a canteen at a university.
  • Ginger pork is well seasoned and it goes well with plain rice.
    It also goes well with bread.

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➡  材料 (約4人分)

  • 豚薄切り肉  300~400g
  • <合わせダレ>

  • 酒  大さじ2
  • みりん  大さじ2
  • 醤油  大さじ2
  • おろし生姜  1かけ
  • キャベツ  4~6枚
  • オクラ  1袋
  • サラダ油  少々

➡ 作り方

  1. あらかじめあわせダレを作っておく
  2. キャベツは千切りにしてお皿に盛る
  3. オクラは表面の凹凸をとり、ならすために、塩をふり、手のひらを使って、まな板の上で転がします。
  4. フライパンにサラダ油をひき、豚肉に軽く焦げ目がつくまで焼く。
  5. 合わせダレを一気に加え、絡めるように焼き付け、千切りキャベツの上に盛る。
  6. タレが少し残ったフライパンでオクラを炒め、豚肉の横に盛る。

💡 Tips

  1. 合わせダレの割合や量ははお好みで加減して下さい。甘めが好きな方はみりんを多めに。
  2. 付け合せの野菜は何でもOK。タレをドレッシングにして好きな野菜をたっぷり食べましょう
  3. テフロン加工のフライパンならサラダ油をひかずに豚肉を炒められるので、ヘルシーです

😐 作ってみました! By 編集部

  • えのきも、このソースで炒めまてみました。このソースは、何を炒めても美味しいです。
  • 大学の食堂など、庶民的な食堂には、必ずあります。
  • 味付けが濃いのは、米を美味しく食べるため。
  • お米やパンなどとのコンビネーションで力を発揮するメニューです。

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4 Responses to Ginger Pork豚のしょうが焼き

  1. hello,your Ginger Pork is so cool,i really like it very much. I am a chinese food amateur and like cooking the dish myself,thanks for sharing again.

  2. Cabbage says:

    That’s a great idea to sautee the veggies in the leftover sauce. I’m always looking for a new ocra recipe.

  3. Nancy says:

    The taste of the ginger pork is awesome! My husband and kids like this dish very much. My husband say this ginger dish solve his indigestion problem. I guess he is right, because ginger paste is full of digestive enzyme. On top of your recipe, I added well toasted sesame seed. It gives the pork slightly nutty flavour it is very appetising. The shortcoming of this dish is it was slightly saltiest (I forgotten to put in sugar!). If you intend to grate large amount of ginger, I reckon this ginger grater is quite useful, due to the grating surfave won’t become blunt easily. Anyway thanks for all the hard works and time to list out the recipes.

  4. Pingback: Ginger Pork Stir-fry « Tess's Japanese Kitchen