Shogayaki Ginger Meat Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Shogayaki Ginger Meat Also known as Buta no shougayaki.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about Buta no shougayaki

Shogayaki is a typical dish of Japanese cuisine that has as its main ingredients pork and ginger. The name of the dish comes from the combination of the words "shoga", which means ginger in Japanese, and "yaki", which means grilled. It is a very popular dish in Japan, being found in various restaurants and also made at home by Japanese families.

To prepare the Shogayaki, a pork cut called lombo is used, which is cut into thin slices and marinated in a mixture of soy sauce, sake, sachet and, of course, roasted ginger. The meat is then grilled in a hot pot until it becomes soft and juicy. In addition to ginger, other spices such as garlic, onion and salmon oil are also added to give the dish even more flavor.

The taste of Shogayaki is unique and striking, thanks to the combination of ginger with pork. Ginger gives a spicy and refreshing touch to the meat, while marinade leaves it soft and juicy. In addition, the dish is served with a sauce based on soy sauce, sake and sugar, which perfectly complements the taste of the meat.

In addition to being tasty, Shogayaki is also a very nutritious dish. Pork is rich in proteins and B complex vitamins, while ginger has anti-inflammatory and antioxidant properties. Therefore, the dish is highly appreciated by the Japanese for being a healthy and tasty option at the same time.

Shogayaki is usually served with Japanese rice and accompanying foods such as salad, salad and misso soup, which is a soup made from fermented soybeans. These accompanying foods balance the dish, making it a complete and balanced meal.

In summary, Shogayaki is a delicious and popular dish of Japanese cuisine, which combines the unique taste of ginger with the juice of pork. It is a healthy and nutritious option, which can be on different occasions and by people of all ages. If you haven't tried it yet, don't forget to try this Japanese delight on your next visit to a Japanese restaurant or even in your own home

Origin and history of Carne de porco de gengibre shogayaki

Shogayaki is a traditional Japanese dish, also known as "pork meat with ginger". Its origin dates back to the Edo period, when ginger began to be widely used in Japanese cuisine. It is believed that the dish was created as a way to enjoy pork meat, which was a more affordable protein at the time. Over the years, Shogayaki has become a popular dish across the country and is often served in restaurants and at home as a simple and tasty meal. The combination of the spicy taste of ginger with the juicyness of pork meat makes Shogayaki a delicious and highly appreciated dish by the Japanese.

About the recipe

• Name of the plate: Shogayaki Ginger Meat
• Name of the dish in English: Shogayaki ginger pork
• Name of the plate in Japanese: 豚の生姜焼き
• Name of the Romanian dish: Buta no shougayaki

Information about preparation

• Time to prepare: 10 minutes
• Time of Cooking: 20 minutes
• Difficulty: SIMPLE
• It suits: 1-2 people
• Occasions: Main meals

Ingredients – Ingredients

Check out the necessary and optional ingredients Shogayaki Ginger MeatIt makes sense to improvise

• 250g of pork meat
• 20g of fresh ginger root
• 1/4 of onions
• 2 tablespoons of soy sauce
• 2 tablespoons of rice vinegar
• 2 tablespoons of mirin
• 1 teaspoon of sugar
• 300g of cooked rice
• 1/4 cup of cabbage, cut in julienne
• 1 tablespoon of salmon oil (optional)
• 1 tablespoon of strawberries (optional)

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Shogayaki Ginger Meat. Follow the instructions below in the preparation mode or step by step.

Shogayaki Pig Meat with Ginger

Step 1: Prepare the meat

Start by cutting 250g of pork into thin slices, with a thickness of 3-5 mm. If you prefer, you can also buy the already cut meat to facilitate the process.

Step 2: Prepare the ginger

Shell 20g of ginger and grind it or cut it into small pieces.

Step 3: Mixing the liquids

In a large bowl, mix 2 tablespoons of soy sauce, 2 tablespoons of cooking bouillon, 1 teaspoon of sugar and 2 tablespoons of mirin.

Step 4: Marinating the meat and ginger

Add the slices of pork and roasted ginger to the bowl with the liquid mixture, mix well and let marine for about 10 minutes to emphasize the flavors.

Step 5: Preparing the onions

While marine pork, cut the onion and heat a little oil in a stove.

Step 6: Cooking the meat, ginger and onions

Add pork, ginger and marinade to the pan and cook until the meat is ready.Then add the slices of onion and continue cooking at medium heat until all the ingredients are cooked.

Step 7: Serving with cabbage and rice

Remove from the fire and serve with fresh cooked Japanese rice and sliced cabbage to enjoy this delicious dish.

Tips:

• You can also serve this cold dish, which makes it a great choice for a luncheon.
• Like many Japanese dishes, it can be accompanied by sliced cabbage and rice for a full meal.

Other recipes