00:00Reminded me of Japanese meals in better times. That's one of my readers' reviews of this
00:04shogayaki 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. It's the ultimate Japanese comfort dish.
00:15Let's go. For a printable version of this recipe, visit my website,
00:19just google shogayaki stachi to find me. Finally, grate 20 grams of ginger root.
00:301 teaspoon of apple, 1 teaspoon of onion, and 1 clove of garlic until they're almost paste-like.
00:37I recommend using either a microplane grater or a Japanese grater like this.
00:42Scrape the grated ingredients into a small bowl and add 2 tablespoons of Japanese soy sauce,
00:483 tablespoons of sake, 2 tablespoons of mirin, 1 tablespoon of dashi stock. If you have leftover
00:54dashi stock, it's great, but if not, don't worry. Just dissolve a pinch of instant dashi granules in
00:591 tablespoon of water, which works perfectly here, and 1 teaspoon of honey. Mix it well,
01:05and then keep it by the stove. We'll knead it the moment the pork is ready.
01:11Take 250 grams of pork shoulder loin sliced 3-4 millimetres thick, and make a few small cuts
01:18through the fat edge to stop it curling up in the pan. I'm using shoulder loin today,
01:23so 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 rich 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 if you need it
01:53gluten-free.
01:58Set a large pan over medium-high heat and add 1 tablespoon of cooking oil.
02:02Heat 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
02:18turn golden and each slice releases easily from the pan. This takes about 1-2 minutes,
02:24depending on thickness. Resist the urge to nut or pork at all. Flip the slices over, take a quick look.
02:31If you see pooling fat in the pan, use kitchen paper to blot away most of the excess,
02:35leaving just a thin film behind. Return the pan to medium heat,
02:40pour in the gorgeous sauce we made earlier and swirl the pan so every piece gets coated while the liquid
02:46begins to bubble. Look at the colour, the fresh ginger and aromatics are coming alive.
02:54Simmer gently coating the pork until the bubbles look thick and glossy and the meat is beautifully
02:59lacquered and springy to the touch. This takes about 45 to 90 seconds. If you want a bolder,
03:07fresher ginger heat, I recommend stirring in some newly grated ginger about 10 seconds before you
03:13turn off the heat. That last minute addition keeps those bright punchy ginger notes from evaporating
03:19away. Turn off the heat and transfer the pork to a warm plate, but don't serve it just yet.
03:25Let it rest off the heat for 3 minutes. Now for a brilliant finishing touch. Add 6 shishito peppers to
03:32the remaining glaze still sitting in the hot pan. Crank the heat back up to medium-high and cook the
03:39peppers, turning them occasionally until the aromatic savoury glaze starts to caramelise
03:45and cling to the surface, about 2-3 minutes. If you can't find shishito, mini sweet peppers,
03:51or sliced bell peppers, step in without fuss. Time to plate! This dish is rich and intensely flavourful,
03:58so make sure to serve it with shredded cabbage or a fresh-sized salad and a bowl of plain rice
04:04to
04:04balance everything out. Arrange the pork and those glossy shishito peppers on your serving plate.
04:11Spoon over any remaining glaze. Crush a generous pinch of white sesame seeds between your fingers over the
04:18top, then finish with just a few drops of toasted sesame oil. Do you have it? Buta no Shouga Yuki,
04:24Japanese ginger pork that brings the warmth and comfort of a home-cooked Japanese meal straight
04:30to your table. The rice soaks up the incredible ginger soy glaze like a dream. Want even more
04:36delicious 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, grab the written
04:46instructions by clicking the full recipe box with a picture that's about to pop up on your screen.
04:51Here we go, the link to the full recipe is on the screen for you now, and if you want
04:55to watch more
04:55similar 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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