Prep 20 mins
Cook 5 mins
Quick and easy dish, and it's delicious! It's important to use mirin as sherry/other wine does not give the authentic taste of shogayaki. Serve it with steamed cabbage/other vegetables and japanese rice for a yummy meal! You can substitute pork with sliced beef too.
- 1 lb pork, thinly sliced
- 3 tablespoons soy sauce
- 2 tablespoons fresh ginger, grated
- 2 tablespoons mirin
- 2 tablespoons canola oil
- Combine soy sauce, ginger and mirin in a bowl.
- Add pork slices, marinate for 15 minutes.
- Heat oil in skillet.
- Remove pork from bowl, reserve marinade.
- Saute meat quickly at high heat.
- Pour marinade into pan, give the pork a quick stir.
- NOTE: marinated meat burn easily, it's important to work quickly.
Loved this recipe! I used 4 boneless pork chops which was more like 1.4 lbs of meat so I added an extra shake of soy and mirin, then added 1 tbsp of hoisin sauce (couldn't resist I love that stuff!). Sauted this with onion, baby carrots and snow peas over sticky rice and I was in heaven! I'm sure I butchered some authentic technique or spice combination but my tastebuds didn't complain! Thanks for this simple and delicious recipe!
This is soooo good, and simple too what could be better. I had a pork roast and wanted to do something differant with it when I found this. Had to make a few changes just do to necessity but don't think it changed the flavor much. Cut my pork into chunks (I couldn't get it thin slices) and added sliced sweet onions to the marinade, soaked it all for about 2 hours before cooking in a hot wok and then served with steamed, buttered spagetti squash. When done cooking thickened the broth with corn starch and served as a sauce. Yum, we'll be having this again soon.
Very easy to make. I used bacon-thin pork belly since I like it fatty. I also added a bit of sugar (around 1tsp). And I cooked it the way Japanese do it.
Mix the sauce ingredients and set aside.
Heat up oil in a pan.
Fry the pork slices in high heat until slightly browned then do the same in the other side.
Pour sauce ingredients into the pan and saute until the sauce thickens and coats the pork.
(By this time the sauce is coating the pork and no excess sauce is in the pan)
Remove pork slices draining the fat away (there's excess fat since I used pork belly)
The key to have tender pork is cooking it as little time possible over high heat.