Pork Shogayaki

Shogayaki is one of my favourite Japanese dishes. One of the hardest things to find since I moved to Japan, is British bacon. Over here we do have a thin type of pork, but that is normally used for nabe; however shogayaki is normally cooked with pork just a bit thicker than Western bacon.

Shogayaki is best cooked with some vegetables and rice; I chose to have shredded cabbage and a mix of brown and white rice with this dish. The cabbage takes on all of the lovely juices from the shogayaki pork if you lay the meat on top of the veg; and the mix of white and brown rice goes down a treat with this dish.

Pork Shogayaki

500g of good quality, thin shogayaki pork
5 tablespoons mirin
4 tablespoons good quality soy sauce
4 tablespoons sake
1 piece of ginger, grated
salt and pepper
1 tbsp olive oil
shredded cabbage
rice

1) In a bowl, add the grated ginger, mirin, soy sauce and sake
2) add the pork, mix with ingredients with your hands and then leave in fridge for about an hour

3) add olive oil to frying pain, add all ingredients from bowl
4) slowly turn ingredients throughout cooking process, the meat should take about 10-15 minutes to cook nicely.

5) shred your cabbage, add to plate

6) put the pork on top
7) enjoy!