Shogayaki (Japanese Ginger Pork)
Japanese Ginger Pork is one of the most searched for recipes on Google...so we thought it was time! Here it is, not a moment too late!
I have yet to visit Japan properly. (Narita airport for 8 hours in transit does not count!)
I understand that everything you eat there is beyond amazing and that you literally cannot eat a bad meal there. They are all brilliant.
Now that things have opened up a bit, it is on my hit list once more. In the meantime, I have been investigating recipes that can take us all there without leaving home! This is such a recipe. Widely touted as a very popular street food, tell me what you think. I loved it. Shogayaki, it's you and me babe!
Serve with rice, a slaw with a Japanese twist...sesame seeds, and a wafu style dressing; soy sauce, rice wine vinegar, sesame oil, EVOO, garlic and a little sugar.
Have you tried any of our other Japanese style recipes?
Japanese Katsu with Pork Cutlet
Sheet Pan Chicken Meatballs and Charred Broccolini
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
The Pork
- 400 Grams pork loin cut into strips.
- 2 Tablespoons cornflour or cornstarch or potato starch
- 50 Grams soy sauce or tamari
- 3 Drops doTERRA Oils ginger BUY
- 2 Teaspoons white pepper
- some water as needed
- 1/2 brown onion peeled and sliced
- 20 Grams Extra Virgin Olive Oil (EVOO) plus some sesame oil BUY
- 1 Pinch pink salt flakes BUY
-
The Sauce
- 30 Grams fresh ginger
- 1/2 brown onion peeled
- Extra Virgin Olive Oil (EVOO) as needed BUY
- 40 Grams soy sauce or tamari sauce
- 40 Grams sake or substitute Chinese cooking wine
- 40 Grams mirin
-
To Serve
- 1/4 purple cabbage, shredded
- 1/4 Chinese cabbage, shredded
- 1/2 Continental cucumber, sliced
- sesame oil to taste
- sesame seeds, toasted to garnish
- steamed rice
- limes as needed
Do
- 1
Cut the pork into thin pieces for frying.
- 2
Place the cornflour, soy sauce, ginger oil, white pepper into a bowl with a lid, and add enough water to make a thin slurry. Place the meat pieces into the bowl, turning to coat. Refrigerate for up to 2 days, covered. Or leave at room temperature if you plan on making this dish within 2 hours.
- 3
(This process is called velveting, we have been covering it on the Insider Club for some time now. It is a wonderful way to make protein very tender and infuse with flavour prior to cooking.)
- 4
To make the sauce, place ginger into the Thermomix bowl and chop 5 sec/speed 5. Add onion and EVOO and chop 3 sec/speed 5.
- 5
Saute 5 min/Varoma/speed 1.
- 6
Add remaining ingredients and cook 5 min/Varoma/speed 1 (until glossy, might need more time) Set sauce aside, while you cook the pork.
- 7
Heat the EVOO in a shallow frying pan on a medium high heat until shimmering. Add the pork and fry 6 minutes until golden, turning as needed.
- 8
If you prefer no pink in your pork you may need a little longer..
- 9
Add the onions towards the end of the cooking time, drizzle with sesame oil at the end. Season with a little pink salt. Set aside and keep warm.
- 10
Pour sauce over and coat all the meat well. Heat right through without over cooking.
- 11
Serve with a slaw made from remaining ingredients and plenty of steamed rice.
- 12
A good squeeze of lime is essential. Also, although not traditional, our chilli jam is always the bomb and will take this dish to the next level.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
