豚の生姜焼き (Buta no Shogayaki)
Experience the savory goodness of Buta no Shogayaki tonight; it's quick, flavorful, and sure to impress!
Start by thinly slicing the pork belly or pork loin into bite-sized pieces.
Grate approximately 2 tablespoons of fresh ginger and set aside.
In a mixing bowl, combine the soy sauce, sugar, mirin, and grated ginger to create a marinade.
Add the sliced pork to the marinade and let it soak for about 10 minutes to absorb the flavors.
In a frying pan, heat 1 teaspoon of sesame oil over medium heat.
Once the oil is hot, add the marinated pork along with the marinade to the pan.
Cook for about 5-7 minutes, stirring frequently, until the pork is fully cooked and slightly caramelized.
While the pork is cooking, finely chop the green onion, which will be used for garnish.
Once the pork is done, turn off the heat and let it rest for a minute.
Serve the ginger pork hot over a bed of cooked rice, and sprinkle the chopped green onion on top for garnish.
2 servings
- Add some sliced bell peppers or onions to the pan for added texture and flavor.
- Serve the ginger pork in lettuce wraps for a fresh take.
- Top the dish with a fried egg for a satisfying brunch option.
- For a more intense flavor, marinate the pork in the sauce for up to an hour before cooking.
- Use freshly grated ginger for the best taste; powdered ginger will alter the flavor significantly.
- Adjust the sweetness by modifying the amount of sugar according to your taste.
- fat: 25 grams
- protein: 25 grams
- calories: 450
- carbohydrates: 30 grams
The combination of protein from pork and carbohydrates from rice provides a well-balanced meal that offers energy and sustenance.
