Eat-scapades

Buta No Shogayaki (pork with ginger and onions)

Posted by Alana on

Cookbook Club – Mastering the Art of Japanese Home Cooking

Our cookbook in May was Iron Chef Morimoto’s Mastering the Art of Japanese Home Cooking. See all the Japanese cuisine we cooked at home on my Cookbook Club site. For now – my dish!

Pork with ginger and onions sounded so good to me, and then when I saw how fast and easy this recipe was, I was in. The most time-consuming part was freezing the pork for half an hour and then thinly slicing it.

Then I stirred together soy sauce, mirin, grated ginger, and sugar.

Buta No Shogayaki combine soy miring ginger sugar

I tossed thinly sliced pork and yellow onion in the sauce and allowed to marinate for 10 minutes.

Buta No Shogayaki marinate pork and onions

I heated oil on high and then added half of the pork mixture in a single layer, allowing it to cook without stirring for 2 minutes. Once it started to brown, I removed it and did the same with the remaining half of the pork mixture.

Buta No Shogayaki brown half the pork mixture

I added all of the pork mixture back to the pan and stir-fried a couple minutes until all the pork was cooked through.

Buta No Shogayaki cook all pork mixture through

Cooking this dish couldn’t have been much simpler. The pork was juicy, tender, and tasty, though I will admit that in my mind I imagined it would have more ginger flavor.