00:00Reminded me of Japanese meals in better times. That's one of my readers' reviews of this
00:04shoga-yeki and today, you've gained exact steps. Tender slices of pork coated in a fragrant and
00:10aromatic ginger sauce served with steaming hot rice is the ultimate Japanese comfort dish. Let's go.
00:16For a printable version of this recipe, visit my website, just google shoga-yekistachi to find me.
00:21Finally grate 20 grams of ginger root, 1 teaspoon of apple, 1 teaspoon of onion,
00:33and 1 clove of garlic until they're almost paste-like. I recommend using either a
00:38microplane grater or a Japanese grater like this. Scrape the grated ingredients into a small bowl
00:44and add 2 tablespoons of Japanese soy sauce, 3 tablespoons of sake, 2 tablespoons of mirin,
00:511 tablespoon of dashi stock. If you have leftover dashi stock, it's great, but if not, don't worry.
00:57Just dissolve a pinch of instant dashi granules in 1 tablespoon of water,
01:00it works perfectly here, and 1 teaspoon of honey. Mix it well and then keep it by the stove.
01:07We'll knead it the moment the pork is ready. Take 250 grams of pork shoulder loin sliced 3-4
01:15millimeters thick and make a few small cuts through the fat edge to stop it curling up in the pan.
01:22I'm using shoulder loin today so it's not that important, but it will be when you use loin cut.
01:28Shoulder loin with balanced marbling is the classic choice and I highly recommend it,
01:33but regular loin works too, and if you're feeling indulgent, thinly sliced pork belly brings natural
01:39sweetness, umami, red juices that are perfect over rice. Season each slice slightly with salt and pepper,
01:46then dust both sides with a light dusting of all-purpose flour, potato starch, corn starch,
01:52if you need it gluten-free. Set a large pan over medium-high heat and add 1 tablespoon of cooking
02:02oil. Heat it until the oil simmers. Lay the pork slices in a single layer without any overlap.
02:08Every piece needs to touch the hot surface directly if your pan is on the smaller side,
02:13cook in batches rather than crowding the pan. Let the pork cook undisturbed until the edges turn golden
02:19and each slice releases easily from the pan. This takes about 1-2 minutes depending on thickness.
02:25Resist the urge to nut or pork at all. Flip the slices over, take a quick look. If you see
02:31pooling fat in the pan, use kitchen paper to blot away most of the excess, leaving just a thin film
02:37behind. Return the pan to medium heat, pour in the gorgeous sauce we made earlier and swirl the pan so
02:44every piece gets coated while the liquid begins to bubble. Look at the colour, the fresh ginger and
02:51aromatics are coming alive. Simmer gently coating the pork until the bubbles look thick and glossy
02:57and the meat is beautifully lacquered and springy to the touch. This takes about 45 to 90 seconds.
03:05If you want a bolder, fresher ginger heat, I recommend stirring in some newly grated ginger,
03:11about 10 seconds before you turn off the heat. That last minute addition keeps those bright punchy
03:17ginger notes from evaporating away. Turn off the heat and transfer the pork to a warm plate,
03:23but don't serve it just yet. Lay rest off the heat for 3 minutes. Now for a brilliant finishing touch.
03:30Add 6 shishito peppers to the remaining glaze still sitting in the hot pan. Crank the heat back up to
03:38medium-high and cooked peppers, turning them occasionally until the aromatic savoury glaze
03:44starts to caramelise and cling to the surface, about 2-3 minutes. If you can't find shishito,
03:50mini sweet peppers or sliced bell peppers step in without fuss. Time to plate. This dish is rich and
03:56intensely flavourful, so make sure to serve it with shredded cabbage or a fresh side salad and a
04:03bowl of plain rice to balance everything out. Arrange the pork and those glossy shishito peppers on your
04:09serving plate. Spoon over any remaining glaze. Crush a generous pinch of white sesame seeds between
04:16your fingers over the top, then finish with just a few drops of toasted sesame oil. Do you have it?
04:23Buta no shouga yuki. Japanese ginger pork that brings the warmth and comfort of a home-cooked
04:29Japanese meal straight to your table. The rice soaks up the incredible ginger soy glaze like a dream.
04:35Want even more delicious recipes? Grab my free cookbook from the link in the description.
04:41Okay, let's go over the ingredients one more time, and if you're ready to cook,
04:45grab the written instructions by clicking the full recipe box with a picture that's about to pop up on
04:50your screen. Here we go, the link to the full recipe is on the screen for you now, and if
04:55you want to
04:55watch more similar videos, don't miss my pork recipe playlist popping up on your screen as well.
05:00Thanks so much for watching, and I hope to see you in the next one. Bye!
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