Monday, October 13, 2008

Ginger Pork

When my friend, Sachiko, heard I was getting married, quite a few moons ago, she was worried that I would not be able to cook satisfactorily for my Japanese husband. Somehow we decided that any decent bride worth her weight in soy sauce should be able to make shogayaki - ginger pork - for her groom. So, Sachiko called her Mom, long distance, got a recipe, and taught me. I must confess, I make a very SIMPLE version of the original recipe. Ryu seems to like it and we are going on 7 years, so...I guess I can recommend it to you too!

250-300 gm. pork (I have used everything from cheap thinly sliced meat to pork chop-like meat cut in thick strips. Whatever is handy really does work.)
1 1/2 Tbsp. soy sauce
1 Tbsp. cooking sake (I suppose white wine could be substituted?)
1/2 tsp. finely grated ginger (I confess, I use the grated ginger from the tube!)

Put the seasonings in a plastic bag. Mix a bit. Add the meat and massage the meat. I swear, meat gets more massages here in Japan that I ever will! Just kind of squeeze it to get the marinade all mixed in well. Then set it in the fridge for as long as you want, or on the counter for 30 min. or so. Then, I dump it in a fry pan and fry it up. I never use oil, because I almost never use oil. When the meat is cooked - it is done.

Simple and oh so yummy with white rice and the spinach dish I should introduce to you too - also from Sachiko. Tonight I decided to try out a recipe I found over at Abigail's Mamatouille blog for Pumpkin, instead. Mmmmmmm.

1 comment:

Abigail said...

Looking forward to that spinach recipe!

I buy grated ginger, too, but in the glass jar in the produce section. I found lately that it's cheaper than the stuff in the tube and recyclable, too. I'll never buy fresh ginger again! (Famous last words.)