Golden ratio sauce for Buta shogayaki

Butaniku shogayaki (豚肉生姜焼き)

What kind of dish is Butaniku shogayaki?

Shogayaki is a Japanese home-cooked dish made by seasoning pork with ginger, soy sauce, and mirin.

butaniku = pork ginger = shoga

Shogayaki is a Japanese home-cooked dish made by frying pork and seasoning it with a sauce made from ginger, soy sauce, mirin, sugar, etc.

Shogayaki is a dish loved by people of all ages and genders, and is eaten all over Japan, including in bento boxes, family restaurants, and cafeterias.

Japanese supermarkets sell pork for shogayaki that is about 3 mm thick.

However, some people prefer to use meat called komagire.

Also, unlike this recipe, there is a method of marinating the meat in seasonings before frying it.

In any case, soy sauce, mirin, and ginger are essential ingredients, and the sauce made from these goes very well with rice.

The golden ratio for this sauce is 1 tablespoon of soy sauce, 1 tablespoon of mirin, and 1 tablespoon of sake.

This sauce, combined with the aroma and appetite-boosting effect of ginger, will make you unable to stop eating rice.

The pork contains vitamin B1, which helps relieve fatigue, making this a dish that will give you energy.

When using komagire or kiriotoshi

This recipe uses meat sold for shogayaki. Meat called komagire or kiriotoshi is also good. (By the way, komagire and kiriotoshi are not only made from pork, but also from beef.)

When I use komagire or kiriotoshi to make shogayaki, I don’t use flour.

• Komagire: Komagire is a mixture of various parts such as thigh, shoulder, rib, and arm. Komagire contains a moderate amount of fat, so I use komagire in various dishes. Probably, Komagire is the most frequently used meat in Japanese households.
• Kiriotoshi: Only one type of meat is used. The parts are larger than komagire. I always choose to use kiriotoshi made from pork shoulder loin. Compared to pork thigh and pork shoulder, pork shoulder loin has a very tender texture.

What kind of food is Shoga (ginger) ??

It is used not only as a spice but also as an ingredient in sweets and Chinese medicine.

The spicy component of ginger promotes blood circulation, digestion, and has antibacterial effects, while the aromatic component increases appetite and has anti-inflammatory effects.

The medicinal ingredients are contained just under the skin, so it is best to use it without removing the skin. I lightly scrape the surface with a spoon before using.

NUTRITION FACTS : Buta Shogayaki (Pork Ginger)

TOTAL NUTRITION VALUE

• 1097 kcal
• Protein 59.5 g
• Fat 63.2 g
• Carb 69.1 g
• Salt Equivalent 6.9 g

INGREDIENTS : Buta Shogayaki (Pork Ginger)(2SERVINGS)

• Shogayaki pork (Pork shoulder loin) 300g 6 sheets
  • Wheat flour 20g
• Onion 300g
  • Sesame oil 5g
• Ginger 10g
• ☆Soy sauce 45g
• ☆Sake 40g
• ☆Mirin 40g

How to make Buta Shogayaki (Pork Ginger)

1. Slice the onion into 3-5mm slices. (To reduce frying time, place the onion in a heat-resistant container, loosely cover it with plastic wrap, and microwave for 2 minutes.)
2. Coat the pork on both sides lightly with flour.This will thicken the sauce and make it easier for it to stick to the meat. It will also help keep the meat juicy without making it tough.
3. Heat sesame oil in a frying pan.
4. Place the pork in the pan so that it does not overlap.
5. Cook the pork until browned on the bottom, then flip it over.
6. When both sides have changed color, remove the pork to a plate.
7. Add onions and stir fry.
8. Peel the ginger with a spoon.
9. Grate the ginger and add to the pan. (Sometimes I use processed ginger sold in tubes, but fresh ginger has a much better flavor.)
10. Stir and fry to prevent burning.
11. When the onion is soft, return the pork to the pan.
12. Add soy sauce, sake, and mirin and fry over high heat.

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