Dd's Shogayaki

 I think the crispy ginger topping on this dish would be my favorite part.

SHOGAYAKI (PORK GINGER)

Two 2-inch pieces fresh ginger, peeled (1 piece grated*, 1 piece julienned***), separated

½ medium onion**

½-3/4 # pound Japanese-style shabu shabu/yakiniku pork loin or belly, thinly sliced (I prefer loin)

2 TB sake

¼  teaspoon ground white pepper

1 TB canola oil, additional as needed for sauteing pork

1 tsp. sesame seed oil

2 stalks green onion, white parts only, 1-inch diagonal pieces, chop green parts for garnish

Sauce:

3 TB soy sauce

3 TB mirin

2 TB sake

2 tsp. agave nectar

Garnish: crispy fried ginger, chopped green onion (green parts only)

 

*Grate ginger. Separate grated ginger and any juices. Set aside.

** Grate onion to equal 1 TB juice. Add to ginger juice. Slice remaining onion; set aside.

In a large mixing bowl toss pork with 2 TB sake, white pepper, ginger & onion juice. Allow to sit while preparing crispy ginger.

*** In a small skillet over medium heat brown julienned ginger slices in 1 TB canola and sesame seed oil. Drain on paper towel; reserve for garnish. Reserve oil for later use.

 

In a medium mixing bowl, stir together grated ginger with sauce ingredients; set aside.

 

In a wok or large skillet warm reserved ginger oil. Sauté pork in batches until slightly cooked through. Transfer onto a plate. Repeat with pork, adding additional canola oil as needed. 

Into skillet sauté onion until slightly limp. Return pork and reserved sauce to skillet. Cook to warm pork through about 1 minute. Turn off heat, add whites of green onion, stirring to combine. Serve immediately. 

Garnish with crispy ginger and green onion. Serves 2-3.