June 13, 2008

Pork Fried with Ginger/豚のしょうが焼き

I made "buta no shoga yaki" (pork fried with ginger) for supper last night.
The recipe is very simple:
For 400 g pork, combine
2 tbsp soy sauce
2 tbsp mirin
2 tbsp sake
Grate 1 knob ginger and add the juice. Set aside.
Pan-fry pork, when it is almost done, add the ginger sauce. Keep frying for some time.

Some recipes call for marinating pork in the ginger sauce before pan-frying. They are WRONG!
I also made onion and shiitake mushroom stir-fry as a garnish. I seasoned it with salt and pepper.

And, this morning, I made a big omelet, using four large eggs.

Well, I need to improve my skills.

I also had home-made furikake:

I'd like to talk about the furikake some day.


Anonymous said...

Wow that looks really good. Did you thin slice it yourself from a whole pork shoulder? Lately I can't find suitable pork for making buta no shouga yaki.

Hiroyuki said...

No, I didn't. You can find thinly sliced pork at any supermarket in Japan. You can also find pork in block form, but note that in Japan, we think of pork and other meats in terms of grams, not kilograms. On the other hand, we think of rice in terms of kilograms.

nakji said...

This is one of my favourite dishes to make! And ginger is coming into season, isn't it?

What are you doing with all of those tomatoes?

Hiroyuki said...

Just cut into wedges and serve!
My children, especially my son, like tomatoes. So do I. I hope that the tomato and cherry tomato plants in our small vegetable garden grow soon so I won't need to spend any more money.

Are you talking about shin shoga? If so, you are right. But I usually use ne shoga aka hine shoga.