Name: Pan-Fried Pork with Ginger Sauce (Buta-niku Shoga Yaki)
Yield: Serves four
Cuisine: Japanese
Ingredients: 50 g/2 oz mangetouts (snow peas), trimmed; 4 cm/1½ in piece fresh root ginger, very finely grated, plus juice; 15 ml/1 tbsp vegetable oil; 15 ml/1 tbsp mirin; 15 ml/1 tbsp shoyu; 15 ml/1 tbsp sake; salt; 50 g/2 oz/¼ cup beansprouts; 1 small onion, thinly sliced lengthways; 450 g/1 lb pork chops, boned and trimmed

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

Reputedly created by a canteen dinner lady at a Tokyo University during the 1970s, this dish, known as Buta-niku Shoga Yaki, is particularly popular with youngsters.

Ingredients

450 g/1 lb pork chops, boned and trimmed
1 small onion, thinly sliced lengthways

Asia
Japan
Dinner
Tokyo

Method

Wrap the pork chops in clear film (plastic wrap) and freeze for 2 hours. Cut into 3mm/⅛in slices, then into 4cm/1½in wide strips.
To make the marinade, mix all the ingredients in a plastic container. Add the pork and marinate for 15 minutes.
Heat the oil in a heavy frying pan on a medium-high heat. Add the onion and fry for 3 minutes.
Take h

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of