“Buta” means pork and shogayaki comes from two words, “shoga” which means ginger and “yaki” which means “fried”. Buta no shogayaki is simply Japanese pan fried ginger-flavored pork. It’s quick, easy and delicious so naturally, it’s a popular dish in Japan and you can find lunch/dinner sets of this at most Japanese restaurants. It’s sweet with the tangy twist of ginger.
This dish works best on two conditions (nothing scary, I promise): (1) Pork must be thinly sliced, like bacon thin and (2) It is important to use Mirin as sherry and other wine won’t give that authentic shogayaki taste.
- 200g Pork belly (very thin slice)*
- 1 onion
- potatoes (optional)
- 1 Tbsp cornstarch
* Dubai residents can buy thinly sliced pork belly at Spinneys Al Ghurair City branch. There are many Japanese families residing at Al Ghurair so Spinneys caters to them with these kind of specially sliced meats.
- 3 Tbsp Japanese rice cooking wine
- 2 Tbsp Kikkoman Soy Sauce
- 2 Tbsp white sugar
- 1 tsp ginger juice (squeezed from grated ginger)
1. Slice the meat into bite sizes and place into a small bowl. If there is pork skin attached to the meat, remove it.
2. Add the ingredients for MARINATE to pork and mix well. Leave for at least 10 minutes.
3. Mix all the ingredients for SAUCE. Set aside.
4. Slice onions and pre-boiled potatoes (optional).
If using potatoes (like I did because my daughter loves shogayaki with it):
Heat a small amount of oil in a non-stick frying pan and fry the cooked potatoes. Use only a little oil so the potatoes are crisp but not greasy. Note that I boil the potatoes and cook them first before slicing and frying them.
Add salt and a dash of pepper.
Cook both sides and place on a flat plate.
The potatoes doesn’t really look beautiful around the edges because they are sliced after boiled. And I don’t really have room for beautiful in the morning. I assure you, the taste is as good as good ‘ol lightly fried potatoes.
5. Go back to the marinated meat – Drain the marinate sauce and add 1 Tbsp cornstarch to the meat. Mix with your hand until well blended.
6. Heat oil in a non-stick frying pan and saute sliced onions until translucent.
7. Push the onion aside and add the cornstarch coated meat into the pan. Stir constantly to avoid scorching.
8. When the meat is no longer pink (already cooked), stir the onions together.
9. Add the sauce and let simmer for about 3 minutes.
10. Pour into the fried potatoes (or into a plate if you opt out the potatoes) and serve.
Note: You can serve it on top of rice for that one bowl meal. Other variations would include serving it with finely chopped uncooked cabbage.