Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT