Pork Shogayaki (Ginger Pork)
豚肉の生姜焼き · Butaniku no Shogayaki
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Shogayaki is one of Japan's best-loved everyday pork dishes: thin slices of pork in a sweet-savory soy, mirin and ginger sauce. This is the version we make in the preschool kitchen, where the pork is baked on a tray instead of pan-fried so a whole batch comes out evenly cooked at once. Working a little flour into the marinated meat keeps the thin slices soft and helps the sauce cling, and the ginger is kept gentle enough that even small children happily eat it over rice.
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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 gflour
- 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.
- 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 paste, and marinate the pork in it. Then work the flour into the meat with your hands (rubbing in the flour keeps the pork tender).
- 3
Grease a baking tray with the oil, spread the pork from step 2 out on it in a single layer, and bake in a toaster oven (or 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 | 4.1 g | 8.1 g | 4.1 g |
| Fiber | 0.2 g | 0.3 g | 0.2 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 4.5 mg | 9 mg | 4.5 mg |
| Iron | 0.5 mg | 0.9 mg | 0.5 mg |
| Potassium | 249 mg | 498 mg | 249 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 148.5 kcal | 14.3 g | 8.4 g | 4.1 g | 0.2 g | 0.3 g | 4.5 mg | 0.5 mg | 249 mg |
| 1 adult serving | 297 kcal | 28.5 g | 16.8 g | 8.1 g | 0.3 g | 0.6 g | 9 mg | 0.9 mg | 498 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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