Thursday, 6 October 2011

Ginger Soy Pork with White Rice (Buta no Shoga-Yaki)

Last night I made one of my family favourites for
dinner. This is a typical Japanese recipe (although
probably originally a Chinese dish).

400-500g pork neck scotch (in a block is fine)
1 brown cooking onion (medium)
Cooking sake, Mirin, Ginger (bottled is fine), Soy Sauce,
Sugar, Oil. Optional (red capsicum for colour - my own variation)
Side Dishes: White rice to serve & a Garden Salad
1. Slice pork into thin strips (as thin as possible).
Slice onion and capsicum.
2. Prepare a marinade consisting of 3 teaspoons Sake,
1 teaspoon mirin, 3 teaspoons soy, 2 teaspoons ginger.
Stir into sliced pork and marinate for 10 minutes.
This part is important to ensure the pork remains
tender when cooked.

3. While waiting for pork to marinate, make a garden salad.
I used a lettuce mixture, with some blanched broccoli and
sliced tomato. The Japanese dressing was a present
from Ocha Eatery (which can be purchased for about $13)
(an amazing Japanese restaurant in Kew and well worth a visit -
tell the Japanese owner (Yasu) that I sent you!).

4. Add some oil to a pan and stir fry the onion (& capsicum).
Be careful not to burn the onion, just cook until tender.
5. Now is the time to add the marinated sliced pork.
Stir fry until cooked through on a medium heat.
Next add the final flavorings:
2 Tblspoons sake, 1.5 Tbls sugar (white or raw), 2 Tbls mirin,
2 Tbls soy sauce, 3 teaspoons ginger.
Allow the pork to absorb all of the final marinade.
This may take 5-10 minutes.
Once most of the marinade has been absorbed
by the pork, the dish is finished and ready to
serve with some white rice.