Pork Shogayaki (Ginger Pork) (Wheat-Free)
豚肉の生姜焼き（小麦なし） · Buta no Shogayaki
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Shogayaki, or ginger pork, is one of Japan's everyday home-cooking classics: thin slices of pork in a sweet-savory soy, mirin and ginger sauce. This is the version we make in the preschool kitchen, so the ginger is gentle and the pork is baked on a sheet pan rather than pan-fried, which keeps the meat tender and lets you cook a whole batch at once. A little rice flour worked into the marinated pork helps the sauce cling and keeps every bite juicy. It goes beautifully with plain steamed rice, and children tend to clean their plates.
Wheat-free, but uses soy sauce (made with wheat). Japanese school-lunch allergy menus usually allow it, so check with your doctor. How to read the labels
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 67.5 gthinly sliced pork (komagire)Small, thin offcuts of pork sold in Japan for quick stir-fries and simmered dishes. Substitute: Thinly sliced pork shoulder or loin cut into bite-size pieces.
Seasonings
- 3.8 gjoshinko (Japanese non-glutinous rice flour)Fine flour milled from regular short-grain rice, used for chewy Japanese sweets like dango. Substitute: Plain rice flour (not glutinous/sweet rice flour).
- 2 gsoy sauce
- 2 gmirinMirin is a sweet Japanese rice seasoning that adds gentle sweetness and a glossy finish. Hon-mirin (true mirin) contains about 14% alcohol; "mirin-style seasoning" has little or no alcohol. Some alcohol can remain after short cooking. If you prefer no alcohol for children, use the substitute. Substitute: For each tablespoon of mirin, use 1 tablespoon water plus 1 to 2 teaspoons sugar.
- 0.5 gginger paste (tube)Grated ginger sold ready to use in a squeeze tube, a staple in Japanese kitchens. Japanese school lunch kitchens grate fresh ginger for its aroma, but for cooking at home Aoi says the tube works just fine. Tube pastes often contain added salt, oil and other ingredients, so check the label. Substitute: Use freshly grated ginger in the same amount. 1 teaspoon of paste is about 5 g.
- 1.5 gvegetable oil
About the Japanese ingredients in this recipe
- thinly sliced pork (komagire) (豚こま切れ肉)
- Small, thin offcuts of pork sold in Japan for quick stir-fries and simmered dishes. Substitute: Thinly sliced pork shoulder or loin cut into bite-size pieces.
- joshinko (Japanese non-glutinous rice flour) (上新粉)
- Fine flour milled from regular short-grain rice, used for chewy Japanese sweets like dango. Substitute: Plain rice flour (not glutinous/sweet rice flour).
- mirin (みりん)
- Mirin is a sweet Japanese rice seasoning that adds gentle sweetness and a glossy finish. Hon-mirin (true mirin) contains about 14% alcohol; "mirin-style seasoning" has little or no alcohol. Some alcohol can remain after short cooking. If you prefer no alcohol for children, use the substitute. Substitute: For each tablespoon of mirin, use 1 tablespoon water plus 1 to 2 teaspoons sugar.
- ginger paste (tube) (しょうがチューブ)
- Grated ginger sold ready to use in a squeeze tube, a staple in Japanese kitchens. Japanese school lunch kitchens grate fresh ginger for its aroma, but for cooking at home Aoi says the tube works just fine. Tube pastes often contain added salt, oil and other ingredients, so check the label. Substitute: Use freshly grated ginger in the same amount. 1 teaspoon of paste is about 5 g.
Directions
- 1
Cut the pork into 1 to 2 cm wide pieces.
- 2
Combine the soy sauce, mirin and ginger, and marinate the pork in it. Then rub the joshinko rice flour into the pork.
- 3
Grease a baking sheet with the oil, spread the pork out on it in a single layer, and bake in an oven preheated to 200°C (400°F) for about 15 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 148.5 kcal | 297 kcal | 148.5 kcal |
| Protein | 14.3 g | 28.5 g | 14.3 g |
| Fat | 8.4 g | 16.8 g | 8.4 g |
| Carbohydrates | 4.2 g | 8.4 g | 4.2 g |
| Fiber | 0 g | 0 g | 0 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 3 mg | 6 mg | 3 mg |
| Iron | 0.5 mg | 0.9 mg | 0.5 mg |
| Potassium | 247.5 mg | 495 mg | 247.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 148.5 kcal | 14.3 g | 8.4 g | 4.2 g | 0 g | 0.3 g | 3 mg | 0.5 mg | 247.5 mg |
| 1 adult serving | 297 kcal | 28.5 g | 16.8 g | 8.4 g | 0 g | 0.6 g | 6 mg | 0.9 mg | 495 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
Ingredients in this recipe
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