Grilled Pork Ginger (Shogayaki: Live ) Recipe
Shogayaki (or Shogayaki) is a dish that is mainly eaten in Japan, and is a dish of fried ginger (shoga) with pork The salty and sweet taste gives a good combination with ginger, so it tastes good and it's really easy to make. You can make it without difficulty with domestic ingredients.
1 serving
Within 15 minutes
안저씨TV
Ingredients
  • Pork
    120~150g
  • Ginger
    20g
  • Ginger
    1/2spoon
  • onion
    1/2ea
  • Salt
    1~2little
  • ground pepper
    1~2little
  • Cheongju
    2spoon
  • Soy sauce
    2spoon
  • a beautiful forest
    2spoon
  • Sugar
    1spoon
  • Flour
    little
  • kelp broth
    50ml
  • Water
    50ml
  • the city of Honda
    1/2spoon
Video
Cooking Steps
STEP 1/10
Pork can get too small while grilling, so make cuts
STEP 2/10
Season it with salt and pepper, and coat it with flour. Flour is optional
STEP 3/10
Chop the ginger and prepare it with the ground one that is also prepared.
STEP 4/10
Shred the onions
STEP 5/10
Prepare to shred cabbage to accompanying cabbage. Put cabbage in water for a while and drain it.
STEP 6/10
Grill the onions in a lightly greased pan. I didn't grill it to the point where I was dying because I like the texture
STEP 7/10
Grill the meat evenly in front and back. You have to stir-fry more with the sauce in the back, so if you stir-fry it too tightly, it becomes hard.
STEP 8/10
Add the sauce
STEP 9/10
Add ginger and stir-fry it.
STEP 10/10
If you don't have enough moisture, you can add a little bit of water, but you can use it again. If you add a little bit of Honda City, it's the best. You can skip this process and just stir-fry it with seasoning. Finished cooking.
In Japan, pork is mainly used for thin sirloin, but in Korea, it is difficult to get pork sirloin mixed with lean meat and fat. I made it with thin pork neck. Pork belly and front leg meat are good, but I don't think it' However, thick meat can become tough if cooked for a long time, so you just need to adjust the degree of cooking well. I prepared two kinds of ginger, shredded and minced, so please prepare it according to your preference. If you add half a spoon of minced ginger for one serving, the ginger scent is greasy and salty. Tare (seasoning) is put in Japanese liquor, soy sauce, mirin, and sugar in a 2:2:2:1 ratio, and if you add this, the moisture can be salty and salty. Add water again, or if it's too much trouble, add a little water and hondashi (beef dashi)OK).
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