Japanese Ginger Pork Recipe - Buta no Shogayaki Recipe

Japanese ginger pork Shogayaki is a very popular dish in Japanese cuisine. Buta means pig, shoga means ginger, and yaki means grill or fry in Japanese. Placing shogayaki on top of hot plain rice is a good way to serve. If you serve it on a plate, put thinly chopped cabbage on the side.
Ingredients: Prepertion time : 20 min 300g pork or pork roast cut thin a segment of ginger 4 Tbsp sake 4 Tbsp soy sauce 1/4 cut of cabbage 2 Tbsp sake 5 leaves of shiso (green perilla, if available)
Directions: 1. Lightly pour oil over a pan, and fry the pork on each side until the color gradually changes.
2. Have the ginger grated coarsely into a mush.
3. Scatt.er the grated ginger over the pork, juices and all.
4. Add the soy sauce and sake to the pan and fry over a low heat.
5. Have the cabbage and shiso cut into thin strips and mix them together raw.
6. Place the mixed leaves on a plate, and top this with the finished ginger pork
Important!! 1. If you can get your hands on one, it is important to grate the ginger with a good grating tool (you can find perfect ones in Japan). If you don't have one, the finest teeth on a cheese grater can be substituted. 2. Thin cuts of cabbage alone is alright, but mixing this with cut up shiso gives it a little refreshing kick of spice.
Japanese Liquid Measures: 1 cup = 200ml = 6.76 fl oz 1 tablespoon = 15ml = 0.5 fl oz 1 teaspoon = 5ml = 0.16 fl oz