Pork Shogayaki 豚肉の生姜焼き(Ginger Pork)

  • 4 Pork Loin Slices, sliced thinly (~ 5mm or ¼ in) If preparing these yourself you can facilitate the process by part freezing (30 minutes in the freezer) the loin steaks and slicing them while firm. 
  • Pepper 
  • Flour
  • Light Soy Sauce, 1 Tbsp
  • 1 Tbsp Sake, 1 Tbsp 
  • 1 Tbsp Mirin, 1 Tbsp
  • Sugar, 1/2 tsp 
  • Grated Ginger, 1/2 tsp
  • Grated Garlic, 1/2 tsp
  1. Prepare the Ginger Sauce by combining the Soy sauce, Sake, Mirin, sugar, Ginger and Garlic and mix well until the sugar dissolves. Leave aside.
  2. Sprinkle the meat with freshly ground black pepper and lightly coat the pork slices with a dusting of flour either by sprinkling with a fine sieve or brushing it on the surfaces with a pastry brush.
  3. Heat a pan on medium heat with a teaspoon of sesame oil. 
  4. Transfer the pork slices into the pan taking care not to allow the meat to overlap. Grill on each side until it just browns. Pour the sauce onto the surface of the pan and roll the pan to aid in the coating of the meat.  Simmer to thicken the sauce and turn the slices once more. Remove the pan from the heat.
  5. Serve the meat with preferred vegetables on a plate and drizzle any remaining pan sauce onto the meat.