Pork Shogayaki

A very popular traditional dish in Japan, Shogayaki is a Japanese term that combines the elements ‘shoga’, meaning ginger, and ‘yaki’, meaning to fry or to grill. Ergo; fried ginger pork. This offering is inspired by a suggestion by Chef Ginny Grant and published in Cuisine Magazine Issue No 180, page 34. I should add that this one is not a traditional Shogayaki dish as I have played a bit fast and loose with things, using white vermouth instead of Mirin, for example, and thickening the sauce to a gravy, which is not kosher. And I served it up with roast potatoes rather than rice, but it was delicious nonetheless.



4 lean medallions of pork – fillet or loin sliced to about 20-25mm is best.

1 knob fresh ginger, peeled and grated.

3 cloves garlic, peeled and finely chopped.

2 tblsp soy sauce.

2 tblsp white vermouth.

2 tblsp dry sherry.

Pinch salt.

A little olive oil.

2 tblsp plain flour.

1 ½ cups vegetables stock.



Place the meat in a ziplock plastic bag. Mix together the ginger, garlic, soy, mirin, sherry and salt. Add to the bag, seal and squish around until the meat is fully covered. Leave to marinate in the fridge for at least 4 hours, preferably overnight.



Heat a pan over a hot flame. Remove the meat from the marinade and seal on both sides, then add the marinade, reduce the heat and cover until done to taste. Remove the medallions, place on a plate, cover with kitchen foil and place in the warming drawer. Sprinkle the flour over the pan liquor and cook until all the lumps have disappeared then add the stock. Cook, stirring, until the mixture bubbles. Simmer for a minute or two then decant into a sauce jug through a sieve. Spot the plates with a little of the sauce, place the medallions on the spots and serve immediately.


Serve with: Boiled or steamed rice and shredded cabbage are the traditional sides, but roast potatoes and mixed vegetables, boiled, steamed or stir fried also do very nicely.


Serves: 2.

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