The Butaniku no shōgayaki is the ginger beef (shoga) Japanese style.
It consists of thin slices of pork (butaniku) braised in a ginger, mirin, and soy sauce.
It can also be made with beef, but the pork version is much more popular, and the term “shōgayaki” generally refers only to pork in Japan.
Shōgayaki is common in bento boxes because it can be eaten cold. However, it is more commonly served hot with rice and shredded cabbage.
Unlike the Chinese version, ginger is part of the sauce rather than being chopped and salted along with the meat.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Japanese
- Seasonality: All seasons
Ingredients
- 10.5 oz pork loin (thinly sliced)
- as needed fresh ginger
- 2 tbsps mirin
- 4 tbsps soy sauce
- as needed sesame oil
Steps
Prepare the sauce by grating the ginger and combining it with soy sauce and mirin.
In a wok, add a little sesame oil, thin and striped cut pork, stir-fry for a few minutes, then add the sauce and finish cooking (about 3 minutes).
Serve with finely chopped cabbage and, if desired, a sprinkle of sesame seeds.
The wok is used for stewing dishes (with a lid) and thickening sauces, with the advantage of being able to cook food quickly and with little added fat.
