Saturday, 15 March 2008

Shogayaki - Ginger pork

In celebration of St Patrick's Day, Sugar Plum has organised a St Paddy's Day Pub Crawl Event, inviting foodies to cook or bake with any form of alcohol.

Rather than using Guinness or wine, I thought I would add a Japanese element to this Irish event by cooking a Japanese dish using sake (rice wine) and mirin (sweet sake). Shogayaki is a ginger pork dish that is marinated in fresh ginger, soy sauce, sake and mirin and stir fried over high until the meat is nicely browned. A quick dish to cook and delicious to boot. Some recipes say to marinate the meat for 10 minutes, 30 minutes or an hour but there's certainly no harm in doing this overnight for all the flavours to be absorbed.

Shogayaki 1

Ingredients (serves 2):

200g pork, thinly sliced
1 tbsp grated ginger
3 tbsp soy sauce
2 tbsp sake (or dry sherry)
1 tbsp mirin (or dry sherry plus 1 tsp sugar)
2 tsp sugar
Toasted sesame seeds to garnish (optional)


1. Place the pork, ginger, soy sauce, sake and mirin and sugar in a dish and allow to marinate for an hour or overnight.

Shogayaki 2

2. If using, toast some sesame seeds on a dry pan over medium heat until just turning brown. (Don't turn up the heat otherwise they will pop.) Set aside.

3. Heat some oil in a wok or large pan and cook the pork over high heat. Stirring it around quickly to prevent the pork or marinade from burning. Cook until the edges of the pork are just turning nicely brown or crisp. Dish out, garnish with sesame seeds and serve. Perfect with steamed rice and a vegetable stir fry. And some warmed sake if you wish!

Shogayaki 4


Indigo said...

I love the idea of using sake as your alcohol - that never occured to me! I love all the flavours in this ^__^

Kevin said...

Looks good. It is interesting, I use sake all the time in my Japanese cooking and yet I did not think about it for the event...

Emiline said...

Wow, your pictures are beautiful! I scrolled down and looked though all of them on your blog.
This sounds delicious. I love the Asian spin on an Irish event. Great job!

Nilmandra said...

Indigo: Actually I just wanted to have shogayaki for dinner anyway and it only later occurred to me that hey it's got sake in it, I could enter it for the St Paddy's Day event! :)

Kevin: I reckon you must use sake often since you cook quite a lot of Japanese food.

Emiline: Thanks for the kind comment! Hope you will enjoy trying out some of the recipes.

tigerfish said...

I just had a beef version of that in a Jap eatery over the weekend. I don't know what's the Jap name for it though. The beef were allowed to cook in a tiny pot over a flame in front of us. Full of ginger zest in there!

noobcook said...

My mum cook ginger pork a lot (Chinese version) when I was young ... I remember she put tonnes of chili padi and that's how I received my 'training' for taking chili, haha. Like your recipe, the adding of sake & mirin add a nice Japanese touch to this dish :D~

Nilmandra said...

Tigerfish: Sounds lovely! The ginger does have a kick.

noobcook: Chilli padi would go nicely indeed. Good idea. My mum takes waaaay too much chilli though, I swear her taste buds must be numb ;)

sokeleng said...

The taste of the ginger pork is awesome! My husband and kids like this dish very much. My husband say this ginger dish solve his indigestion problem. I guess he is right, because ginger paste is full of digestive enzyme. On top of your recipe, I added well toasted sesame seed. It gives the pork slightly nutty flavour it is very appetising. The shortcoming of this dish is it was slightly saltiest (I forgotten to put in sugar!). If you intend to grate large amount of ginger, I reckon this ( ginger grater) is quite useful, due to the grating surfave won’t become blunt easily. Anyway thanks for all the hard works and time to list out the recipes.

Anonymous said...

Thank you for sharing your ideas, thoughts and photos. A wonderful inspiration for a single guy like me to try to cook and eat healthier in...sunny Singapore!

Best regards,
2011-02-05 (Happy C New Year!)

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