Taste of Japan and Sake Live vol.72

Products used in "Taste of Japan and Sake vol.72"

Ginger Pork ‘Shogayaki’ (豚生姜焼き) 

Ingredients

200g    Thin Slices of Pork Belly
½    Onion
1 Tbsp    Sunflower Oil

Soy Ginger Sauce
•    1 Tbsp    Sake
•    3 Tbsp Mirin
•    1 Tbsp    Soy Sauce
•    30g Grated Ginger
•    1 tsp Katakuriko (Potato Starch)

Preparations
Onion
Cut the onion into wedges approximately 2 cm wide. Gently separate the layers into individual pieces to ensure even and quicker cooking. Set aside.
Pork
Cut the pork slices into bite-sized pieces, about 3 cm in length.
Ginger
Peel the ginger and finely grate it. Set aside.

Cooking Sauce
In a small bowl, combine the sake and katakuriko, stirring until fully dissolved and smooth. Add mirin and soy sauce. Mix well and set aside.

Cooking: Ginger Pork (Shogayaki)
Heat a frying pan over medium heat and add the oil.
Add the onion wedges and sauté for about 1 minute, until just beginning to soften and turn translucent. Remove from the pan and set aside.
In the same pan, cook the pork over medium heat for about 2–3 minutes, until just cooked through and no longer pink.
Return the onions to the pan. Pour in the cooking sauce and grated ginger, cook for a further 1 minute, allowing the sauce to coat the ingredients and thicken lightly. Serve immediately