Shōgayaki

also called 生姜焼き · shōgayaki · shogayaki · しょうがやき · 豚の生姜焼き · buta no shogayaki · ginger pork · pork ginger

The table

14 oz(400 g; in 1/4-inch slices, the rim of fat nicked every inch so it does not curl)pork loindust and sear 1 min a sidepour in, reduce 2 minspoon onto the cabbage
1 Tbsplain flour
1 Tbs(15 mL)neutral oil
2 Tbs(30 mL; from a thumb of ginger, grated skin and all)grated gingermix one part each
2 Tbs(30 mL)soy sauce
2 Tbs(30 mL)sake
2 Tbs(30 mL)mirin
1/2(sliced thin)onion
3 cups(shredded fine, held in ice water 10 min and drained dry)white cabbage
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.

Pans and tools

1dust and sear 1 min a side

2mix one part each

3pour in, reduce 2 min

goes in with what steps 1 and 2 made

4spoon onto the cabbage

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 4 min2 of 4 steps give no time
Needs you
about 4 min
If you get it wrong
Narrow — the loin is a quarter inch thick and goes from juicy to grey in well under a minute a side

  1. mix one part each

    not timedfrom the start

  2. dust and sear 1 min a side

    2 minneeds youfrom the start

  3. pour in, reduce 2 min

    2 minneeds you(we think)2 min in

  4. spoon onto the cabbage

    not timed4 min in

You'll need bowl · frying pan

Goes with

See how it is written
>> title: Shōgayaki
>> category: Stir-Fries
>> tags: japanese, pork, ginger, weeknight, quick, pan-fried
>> counters: Japanese Home Cooking
>> aka: 生姜焼き, shōgayaki, shogayaki, しょうがやき, 豚の生姜焼き, buta no shogayaki, ginger pork, pork ginger
>> pairs-with: gohan, miso-soup
>> servings: 2
>> time: 20 min
>> slack: narrow — the loin is a quarter inch thick and goes from juicy to grey in well under a minute a side

>> step: mix one part each
Stir @grated ginger{2%Tbs}(30 mL; from a thumb of ginger, grated skin and all) into @soy sauce{2%Tbs}(30 mL), @sake{2%Tbs}(30 mL) and @mirin{2%Tbs}(30 mL) in a #bowl{}.

>> step: dust and sear 1 min a side
Dust @pork loin{14%oz}(400 g; in 1/4-inch slices, the rim of fat nicked every inch so it does not curl) with @plain flour{1%Tbs} and sear it in @neutral oil{1%Tbs}(15 mL) in a #frying pan{} ~sear{2%min}, one layer, about a minute a side.

>> step: pour in, reduce 2 min
Add @onion{1/2}(sliced thin) to @&(~1)pork{}, pour @&(1)ginger tare{} down the side of the pan, and ~reduce{2%min}, turning the slices through it until the sauce goes syrupy and coats.

>> step: spoon onto the cabbage
Pile @&(~1)shōgayaki{} onto @white cabbage{3%cups}(shredded fine, held in ice water 10 min and drained dry).