Shogayaki (Ginger Pork sauté) is very popular Japanese home cooking. Shredded cabbage is standard salad with shogayaki, and it's so healthy. It's easy recipe, and you can make it in a short time, so I recommend it! In my video, I use pork boston butt, but you can also choose pork loin and pork belly instead of it.
Remove the core of cabbage, and pile the 2-3 leaves. Round them up, and shred it from the edge. (For the core of cabbage, you can slice thinly, and add them for a salad.)
In a bowl of the cold water, add the shredded cabbage, and leave it for 2-3 minutes to get crisp.
Remove the skin of ginger, and grate it gently.
In a bowl, mix the seasonings and grated ginger.
Cut the onion into 1 cm slices.
Heat the pan with oil over the medium heat, and add the onion.
Fry them until the edge of onion gets golden brown, and remove the onion.
Spread the pork on the pan, and fry them.
When they get golden brown, flip them over, and cook them.
Return the onion, and add the sauce, and turn the heat up.
Fry them while flipping over so that the pork is well coated with the sauce.
Serve it on a plate with some shredded cabbage and tomatoes.
Ingredients
Directions
Remove the core of cabbage, and pile the 2-3 leaves. Round them up, and shred it from the edge. (For the core of cabbage, you can slice thinly, and add them for a salad.)
In a bowl of the cold water, add the shredded cabbage, and leave it for 2-3 minutes to get crisp.
Remove the skin of ginger, and grate it gently.
In a bowl, mix the seasonings and grated ginger.
Cut the onion into 1 cm slices.
Heat the pan with oil over the medium heat, and add the onion.
Fry them until the edge of onion gets golden brown, and remove the onion.
Spread the pork on the pan, and fry them.
When they get golden brown, flip them over, and cook them.
Return the onion, and add the sauce, and turn the heat up.
Fry them while flipping over so that the pork is well coated with the sauce.
Serve it on a plate with some shredded cabbage and tomatoes.
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