Hana-zen (Meat or "Processed Meat" or "Grilled Pork" or Teriyaki or Beef or "Ginger Pork")
Pork shogayaki (生姜焼き, ginger pork) is a thinly sliced sautéed pork total of ginger flavour, which makes the sauce then tasty. It is 1 of the most popular recipes on the lunch menu also every bit the bento box (Japanese lunch box). It is a quick and easy dish – information technology literally takes less than 10 minutes to cook!
It is first-class for a weekday dinner with a basin of rice. All you need to practice is cook pork slices and coat them in ginger sauce. The sauce has a lightly sweet soy sauce flavour with a good amount of grated ginger in it.
Ginger is shoga (生姜) in Japanese and the give-and-take "yaki" (焼き) means grill or sauté. In Japan, if you mention "shogayaki", people volition remember of pork shogayaki. Then I could accept called this dish simply "shogayaki" merely I added the word "pork" in my title to qualify the type of meat. This is because theoretically speaking, shogayaki could be made with other meat such as sliced beef or chicken. Just I retrieve that pork is best suited for the ginger season and that'south why shogayaki is almost equal to pork shogayaki these days.
My ginger pork recipe is simply sliced meat with ginger flavoured sauce. Another method of making ginger pork is to use sliced bite sized pieces of pork and sliced onions. The season is like. The latter is almost like a stir fry. In my household, shogayaki was always fabricated without onions.
In some recipes, the pork is marinated in the ginger sauce before sautéing but I don't practice that. The sauce has a potent flavor and the pork is thinly sliced and so I don't call up it is necessary to marinate the pork slices in the sauce earlier cooking them.
I practise, however, marinate the pork slices with some sake (Japanese rice wine) and ginger juice for a brusque while. This is to remove the meat smell as well as tenderizing the meat. Only many recipes on the internet don't marinate the meat earlier cooking and I think that this could be skipped if preferred.
Most ginger pork uses thinly sliced pork loin and I have certainly used this cut in the past. But in this recipe I used pork cervix (neckband). Pork neck is usually used for stewing or roasting but I remember this cut is great for steak too. Jamie Oliver certainly has a steak recipe with this cut. I observe that pork loin is a flake on the dry side when cooked compared with the pork neck.
As you can see in the photograph, quite a large amount of shredded cabbage is placed next to the ginger pork. If you lot google search images of "shogayaki" or "ginger pork", the bulk of them are accompanied by shredded cabbage. I really think that the cabbage must exist at that place equally the cabbage has the part of cleansing the palate after eating the pork with a strong sauce. You can likewise eat the cabbage without dressing equally the ginger sauce goes well with cabbage.
Shogayaki is i of the very common and pop lunch menu items in dwelling house-mode Japanese restaurants. Information technology is oft served equally part of a fix menu called teishoku (定食) which ordinarily consists of rice, miso soup, pickles and a chief dish such as this shogayaki, grilled fish, tempura, or sashimi, etc. Considering of the wonderful ginger sauce, yous can eat a lot of rice with it which attracts people with a robust appetite. For the same reason, information technology is popular at home as well. It is easy, fast and flavoursome – perfect for a decorated weekday meal.
Yumiko
Pork Shogayaki (生姜焼き, ginger pork) is a thinly sliced sautéed pork total of ginger flavour, which makes the sauce so tasty. Information technology is one of the almost popular recipes on the lunch bill of fare too as the bento box (Japanese lunch box). It is very simple to brand and excellent for a weekday dinner with a bowl of rice.
Recipe Blazon: Main
Cuisine: Japanese
Serves: 2
- 300 thou (x.6oz) pork sliced thinly to 2-3mm (⅛") thick (annotation 1)
- 2 tsp sake (Japanese rice wine)
- 1 tsp ginger juice (squeeze juice out of grated ginger)
- 1 tbsp oil
Ginger Sauce
- 2 tbsp sake (Japanese rice vino)
- ane tbsp mirin
- 1 tbsp soy sauce
- 1 tsp saccharide
- 1 tbsp grated ginger
To Serve (annotation 2)
- 160 g (5.6oz) shredded cabbage
- 4 cherry tomatoes
- six broccoli florets
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(this step is optional) Using the tip of a sharp knife, cut the connecting tissue (the tissue separating red meat and fatty) embedded in the meat. This volition prevent the meat from curing when cooked.
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Sprinkle ii teaspoons of sake and 1 teaspoon of ginger juice over the pork slices, coat well and leave for 10 minutes. This will tenderise the meat and removes meaty smell.
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Mix ginger sauce ingredients in a basin.
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Heat oil in a non-stick (preferred) frypan over medium loftier rut.
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Place the meat in the frypan without overlapping (cook in batches if required) and cook for about 1-two minutes or until the bottom side is aureate and the edges start to cook.
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Turn it over and melt further 1-2 minutes. If cooking in batches, transfer the cooked meat onto a plate and cook the remaining meat.
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Reduce the oestrus to medium. Return all the cooked meat to the frypan and add the ginger sauce to the pan.
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Cook for about 15-30 seconds, turning the pork slices over to ensure the meat is coated with the sauce. When the sauce is reduced to nearly 1-2 tablespoons (note 3), turn the rut off.
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Place the vegetables on ane side of the plate. Place pork slices and pour the sauce in the frypan over the pork.
1. I used pork neck (also called pork collar, collar butt, scotch fillet) )because I like the way the meat curls slightly assuasive more sauce to coat the pork. I bought a cake and sliced it thinly for this recipe.
You tin can besides use pork loin if you like. Make certain that you cutting the connecting tissue (the tissue separating red meat and the band of fat on the border) at ii-3cm (1") intervals.
You could besides cut the pork slices into smaller sizes.
2. Shredded cabbage is e'er served with shogayaki. Often, it is but cabbage. But I thought tomatoes and broccoli would add colours to the plate. You can of course vary the accompanying vegetables.
3. The amount of sauce reduction is up to your preference. When I made this, I had almost 1 tablespoon left. I felt that the sauce was a bit strong for my liking but some people might find it simply right. Hence the amount of reduction is given every bit a range.
iv. Ginger pork is great for a bento box (Japanese fashion lunch box) as information technology goes extremely well with rice. Information technology is still cracking even if eaten at room temperature.
A elementary lunch box menu can be: rice, ginger pork with shredded cabbage, boiled greenish vegetables such as broccoli or Spinach Ohitashi salad. If you have an instant miso soup, that'll brand a perfect lunch pack!
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Source: https://japan.recipetineats.com/pork-shogayaki-ginger-pork/
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