Japanese Pork Ginger – Buta no Shogayaki

I don’t like the taste of ginger, so I have avoided eating dishes that has “ginger” in it’s name.  When I was still working in a Japanese restaurant, this dish is very popular (and very expensive too) and I got curious.  One time when the cook asked us what dish did we want to for dinner, I requested for this one.  That was the start of my love for this dish.  It did not taste like ginger at all.  It had the taste I like in my meal, a little bit sweet and a little bit salty.  This is one of our regulars at home.

Ingredients

1 lb pork loin, sliced 1 cm thick

2 tsp salt, divided

2 tsp pepper, divided

1 cup flour for dredging

1 tbsp canola oil (or any vegetable oil)

1 inch ginger, grated

1 medium onion, sliced

2 tbsp light soy sauce (or regular soy sauce)

1 tbsp sake (subsitute – rice wine or dry sherry)

1 tbsp raw sugar (or any type of sugar)

1/2 cup water

Directions

In a chopping board, cover slices of pork with plastic wrap and pound it with a mallet (or the back of a knife).  Do the same to all pork slices.

Season both sides of the pork with salt and pepper.

Place the flour in a large flat plate and dredge the pork with flour.  Shake off the excess flour and set aside.

Heat a large pan on medium high. Put the oil.  When the oil is hot, add the ginger and  onions.  Sauté the ginger and onion for about 2  minutes.

Add the pork slices and cook it for 3-4 minutes per side. It will cook fast since we sliced it thin (you can slice it thicker but it will cook longer)

Add the rice wine or dry sherry.

In a small bowl, dissolve the sugar in water, then add the soy sauce.  Add the mixture to the pork.

Season with salt and pepper.

Serve with a side of mixed green salad, miso soup and japanese potato salad.

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