Japanese Style Ginger and Pork Stir-Fry, often referred simply as “Ginger Stir-Fry” or Shougayaki 生姜焼き (しょうがやき), is one of the most common pork dish in Japan. There are many variations of this dish, some even use beef.
My version is to use thin pork slices and add a heavier ginger touch to it. Since after all, it’s the ginger that’s the focus here!
|ingredients (2 servings)|
|Thin Sliced Pork||10oz / 300g|
|Salt & Pepper||For seasoning|
|[SAUCE] Soy Sauce||1½ Tablespoons|
|[SAUCE] Cooking Rice Wine||1 Tablespoon|
|[SAUCE] Mirin||1 Tablespoon|
|[SAUCE] Sugar||½ Tablespoon|
|[SAUCE] Grated Ginger||½ Tablespoon|
- Cut the onions into thin slices.
- Cut ginger slices into thin long strips
- Lay out pork slices and season them slightly with some salt and pepper.
- Heat some oil in a frying pan on medium heat and cook the onions and ginger until onions turn soft.
- Add pork slices to the pan.
- When pork starts to turn color, pour in [SAUCE] mixture to the pan and turn to low heat.
- When the sauce turns slightly thicker and the pork is completely cooked through, serve immediately.