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Japanese Ginger Pork (Shogayaki)
Shoga means “ginger” in Japanese, and yaki translates as “grilled,” though the term is sometimes applied to foods that are fried or griddled. In the popular dish known as shogayaki, thinly sliced pork is cooked with a lightly sweetened, very gingery soy-based sauce. We use pork tenderloin cut into quarters and pounded into thin cutlets. A quick soak in a marinade that later becomes the sauce ensures the cutlets are thoroughly flavored. Shredded green cabbage and steamed rice are the classic accompaniments.
cup soy sauce
01In a wide, shallow bowl whisk together the soy sauce, mirin, sake, miso and ginger. Cut the pork tenderloin in half crosswise, making the tail-end half slightly larger, then cut each piece in half lengthwise. Place 2 pieces of pork between 2 large sheets of plastic wrap. Using a meat pounder, gently pound each piece to an even ¼-inch thickness. Repeat with the 2 remaining pieces. Add the cutlets to the soy mixture and turn to coat, then let marinate at room temperature for 15 minutes.
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