In Japanese, shoga means ginger and yaki means cooked over direct heat. This is a quick way of adding a little Japanese flavour to a meal and can be used as an entrée or a side dish in a Japanese banquet. In Japan, this is a dish often served in an Izakaya – Japanese bar - with different types of sake. You’ll find sake a few doors up from The Daylesford Meat Co. at Foxxy’s Cellarbrations. Mirin is available in Tonna’s, down near the Daylesford BP.

Serves 4

2 x 5cm knobs ginger
2 white onions, peeled and trimmed
4 tablespoons soy sauce
4 tablespoons mirin
6 tablespoons sake
2 teaspoons sugar
750g thinly sliced pork scotch
2 tablespoons plain flour
4 tablespoons canola oil
Salt and pepper

Make the sauce in a small bowl, by combing the soy sauce, mirin, 4 tablespoons of sake, and sugar.

Peel and trim ginger. Using the fine part of the grater or microplane, grate the ginger into a small bowl. Keep the juice. Pour half of the ginger juice into the sauce and add 4-6 tablespoons of grated ginger.

Grate one of the onions to make 1 tablespoon of grated onion. Add the grated onion and juice to the sauce. Mix well.

Slice the remaining onion finely.

Cut fine slits around the edge of the pork to stop it from curling when cooking. Sprinkle the pork with the remaining ginger juice and sake. Dust the pork lightly either side with the flour.

Preheat a large frying pan over medium-high heat, add the oil and cook the pork in small batches until golden brown both sides. Transfer to a plate. Once the pork is cooked add more oil to the pan and fry the onion for 6-8 minutes or until golden. Add the pork and then the sauce. Stir and cook until the sauce is simmering. Season with salt and pepper. Serve with rice and sake.

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Pork Scotch

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Shogayaki - Japanese Ginger Pork

Servings: 4

Author: Richard Cornish

In Japanese, 'shoga' means ginger and 'yaki' means cooked over direct heat. This is a quick way of adding a little Japanese flavour to a meal and can be used as an entrée or a side dish in a Japanese banquet. In Japan, this is a dish often served in an Izakaya – a Japanese bar - with different types of sake. You’ll find sake a few doors up from The Daylesford Meat Co. at Foxxy’s Cellarbrations. Mirin is available in Tonna’s, down near the Daylesford BP.

Ingredients

2 x 5cm knobs ginger
2 white onions, peeled and trimmed
4 tablespoons soy sauce
4 tablespoons mirin
6 tablespoons sake
2 teaspoons sugar
750g thinly sliced pork scotch
2 tablespoons plain flour
4 tablespoons canola oil
Salt and pepper

Method

Make the sauce in a small bowl, by combing the soy sauce, mirin, 4 tablespoons of sake, and sugar.
Peel and trim ginger. Using the fine part of the grater or microplane, grate the ginger into a small bowl. Keep the juice. Pour half of the ginger juice into the sauce and add 4-6 tablespoons of grated ginger.
Grate one of the onions to make 1 tablespoon of grated onion. Add the grated onion and juice to the sauce. Mix well.
Slice the remaining onion finely.
Cut fine slits around the edge of the pork to stop it from curling when cooking. Sprinkle the pork with the remaining ginger juice and sake. Dust the pork lightly either side with the flour.
Preheat a large frying pan over medium-high heat, add the oil and cook the pork in small batches until golden brown both sides. Transfer to a plate. Once the pork is cooked add more oil to the pan and fry the onion for 6-8 minutes or until golden. Add the pork and then the sauce. Stir and cook until the sauce is simmering. Season with salt and pepper. Serve with rice and sake.

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Pork Scotch