Narukami’s Lunch Box: 4/25 Shogayaki (Pork Ginger)
> Make lunch for tomorrow?
Shogayaki is a simplistic and healthy pork dish that can be found in many homemade bento lunch boxes across Japan. It makes a good main dish, both as dinner and lunch.
- 1-2 lbs. of Pork Tenderloin
- 2 tbsp. Fresh Grated Ginger
- 1/2 tbsp. Minced Garlic
- 2-3 tbsp. Sake
- 2-3 tbsp. Mirin*
- 2 tbsp Soy Sauce
- 150 grams of Shredded Cabbage
This list will make dinner for one as well as a large packed lunch for the next day (unless you’re feeding Kanji). The varying amounts of ingredients are really dependent on how strong you want the ginger taste in your pork. Depending on how hot your stove is, you might want a higher ratio of marinade to pork in order to keep it less dry.
*Mirin is a Japanese condiment similar to sake in cooking. It is thicker and sweeter.
> You have enough ingredients to make pork ginger.
> You decided to make pork ginger.
- Wash the ginger well. Grate the ginger into a regular-sized mixing bowl until you have about 2 tablespoons worth.
- Mix in the mirin, sake, soy sauce and minced garlic. Stir until completely mixed together.
- Cover and put off to the side.
***Narukami’s Protip*** Score it with a knife.
- Cut off any unnecessary fat around the corners of the tenderloin pieces. If you can, edge off the sides of the pieces to make them smaller. Cut pieces about two inches long, or at least small enough to be bite sized in your lunch.
- Score the meat with your knife. Be careful not to cut too deep— try to sink the knife in about half way each cut. This will help the meat absorb more of the marinade.
- Set the pieces of meat into the bowl one by one, and rub them with the marinade. Cover with plastic wrap and refrigerate for at least an hour.
> You scored the meat and rubbed it with the marinating sauce.
- Start up the stove somewhere between medium and high. Begin heating a medium sized frying pan with cooking oil.
- Take the meat out of the marinade and set it in the pan piece by piece. Watch carefully and turn pieces over when ready. Try to get meat crispy but not burnt. Add some marinade to the pan for extra flavor if you’d like it stronger.
- When the meat is finished, line a plate (or lunch box) with shredded cabbage and lay it on top. If need be, drizzle the sauce that was in the pan with the meat on top to give the cabbage flavor.
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- jordoofus said:GINGER SMELLS BAD
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