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Rule No. 63: Don’t Marinate Without Also Saucing

Japanese Ginger Pork (Shogayaki)

45 minutes

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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.

4

Servings

Tip

Don't crowd the skillet when cooking the cutlets. It's usually best to cook them in two batches so they brown rather than steam. But how they fit in the skillet depends on their shape after pounding. If you can fit all four in your pan without them touching, cook all at once using the 2 tablespoons of oil.

45 minutes

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