How to make delicious Ginger Pork(Buta no Shogayaki), step by step guide

#authenticjapanesefood #gingerpork #butanoshogayaki

Hi everyone. Thank you for coming back to my kitchen. Today, I'm going to show you how to make Butano Shyogayaki, Japanese Ginger Pork. It's a dish that is commonly enjoyed in everyday life here in Japan because it's super easy to make and delicious. Hope you'll enjoy this dish.
I'll leave all the ingredients and cooking instructions below.
Have fun cooking.😊
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Ingredients (portion for 2)
: Thinly sliced pork loin 300g( Pork shoulder and Pork belly are also fine.)
: Onion (half)
: Cabbage 1/4
: Potato starch (enough to cover all the pork lightly). You can substitute it with Cornstarch or Tapioca starch. I never use flour for this dish because it doesn't thicken the sauce to my desired thickness.
: Salt ( a pinch)

Ingredients for the Sauce
(Please prepare the sauce before you start cooking pork and onion.)
: Soy Sauce(3 tbsp)
I always use Kikkoman Soy Sauce
: Sake(3 tbsp)
I use Sake for drinking, not for cooking in all my videos. You don't need
an expensive one. The cheapest kind such as Shochikubai Sake is fine.
: Mirin/Sweet Sake(3 tbsp)
I use real Mirin. Some brands are labeled " Mirin Style Condiments."
Those are not the same as real Mirin. So please buy ones simply say
"Mirin" or " Hon Mirin". Hon means real in Japanese. I used Yaegaki brand
when I was in the US.
: Sugar(2tsp)
: Grated Fresh Ginger(1.5 tbsp)

Preparation Instructions
1) Make the Sauce. Please combine all the sauce ingredients. Mix
well until the sugar dissolves. (please prepare the sauce before you
start cooking.)
2) Prepare Shredded Cabbage. Cut the cabbage thinly, soak it in the cold
water for 1 minute, drain the water well, and plate the shredded cabbage,
leaving one side of the plate open.
3) Slice the onion into 5mm thickness. Please cut it along the grain or
lengthwise. So the onion's crispiness will retain even after grilling.
4) Make small incisions on the Pork's sinews. Cutting the sinews
will prevent the pork from curling up during grilling.
5) Lightly coat the pork slices with Potato Starch. Please make sure to do
it lightly. Otherwise, the sauce will become way too thick.

Actual Cooking Instructions
1) Grill/ Sauté Onion slices over medium-low heat until golden brown.
A pinch of Salt will shorten the cooking time. Also, it brings out the
flavor of the onion. Once the onion slices turn brown, remove them
from the pan and set them aside.
2) Grill half of the Pork slices without overlapping over medium-low
heat. Cook on one side for one minute and turn them over. Then cook
the other side only for 30 seconds. 30 seconds later, remove them from
the pan and set them aside.
Note: If you use fattier parts like Pork belly or Pork shoulder, it's better to
extend the cooking time and render the fat. Those parts don't get tough
easily. I would suggest cooking one side for 2 minutes or until brown and
30 seconds on the other side. But if you use those parts, please be sure to
wipe off the excess oil on the pan before adding the sauce.
3) Grill the remaining pork slices. Just like the first batch, cook on one
side for 1 minute and turn them over. But, this time, as soon as you flip
the pork slices, return the cooked onion and the first batch of the pork
to the pan. Then, add the sauce.
Note: If you see lots of excess oil on the pan after you have flipped the pork,
please wipe it off with a paper towel. Because excess oil on the frying pan
will make the sauce thinner.
4) Flip the pork slices repeatedly, and coat them with the delicious
ginger sauce for about 2 minutes. While doing so, the sauce will
gradually thicken, and the pork and the onion will get a beautiful glaze.
5) Plate the pork and onion beautifully, and that's it. Have a bowl of Rice and Miso
Soup. It becomes a complete Japanese meal!
Enjoy😊