This dish is a lifesaver.
Sometimes I go out for an extended tea session and get caught in bad Jakarta traffic on the way back. I finally reach home at 6.30 p.m.++ and dinner needs to be ready soon. What do I do?!! Pork Shogayaki over rice IS THE ANSWER.
It is so simple and easy to make yet so yummmmmy! Perfect if you need to put something on the table in less than 15 minutes.
Pork Shogayaki (豚の生姜焼き; buta no shogayaki) is a Japanese dish, where shoga = ginger, and yaki = grill or fry. The term “shogayaki” generally refers to pork in Japan, although beef can also be used. It is often served hot over rice (i.e. a donburi).
Consisting mainly of pork, some onions, and fluffy white rice, this one dish meal has got your proteins, vegetables (if you consider onion a vegetable?!), and carbs covered. Definitely a fast and economical way to feed hungry young men like Agent D (I refilled his rice bowl thrice the last time I prepared it).
For this recipe, it is best to use thinly sliced meat. Alternatively, you can buy shabu shabu meat. Depending on how fatty you like your meat, you can either use pork belly (highest fat content), pork shoulder (medium marbling), or pork loin (least fatty). My personal preference is pork belly! 🙂
Ingredients (serves 2)
- 8 oz thinly sliced pork (pork belly, pork shoulder, or pork loin)
- 1” ginger grated
- ½ medium yellow onion sliced
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp rice wine
- 1 tsp sugar
- First, peel off the ginger skin and grate the ginger. Next, slice the onions to about ¼” thick.
- Heat a pan on medium heat, add a bit of cooking oil. Toss in the onions and ginger. Stir fry for a bit.
- Add in the thinly sliced pork and make sure it browns on both sides.
- Add in the soy sauce, mirin, rice wine, and sugar. Stir fry until sauce is incorporated.
- Cover the pan with a lid and cook on medium heat for another 3-5 minutes depending on how ‘cooked’ you want your onions to be. Some people like their onions crunchy whereas I like them to melt in my mouth.
- Remove the cover and turn up to high heat to reduce the liquid by 50% (thicken the sauce).
- Pour the pork shogayaki over a bowl of rice and it is READY. 🙂