Shōga yaki
Ginger pork bowl.
Credits
A rough transcription from notes jotted down by Mieko to help me with work in the kitchen during her care.
Ingredients
- Rice
- enough cooked rice
- Meat
- 200g or so pork, sliced very thin
- Sauce
- thumb-size ginger, freshly grated
- 4 tbsp white wine
- 2½ tbsp mirin
- 3 tbsp soy sauce
- 3 tbsp water
Preparation
Mix the sauce ingredients together. Marinate the meat in the sauce for 20 minutes or so, then remove the meat slices from the sauce, cook them in a fry pan, remove them from the pan and set aside.
Pour the sauce into the fry pan and cook briefly (when it comes to a boil it’s done). Serve meat slices over rice, and add some of the sauce for zest.
(The leftover sauce is a delicious addition to yaki-udon, so package it up and freeze it for later use.)