Serves 3
80 min
Shogayaki (Japanese Ginger Pork Chops)
Recipe GLPRc353bc769db980
Tender pork rib chops marinated in fresh ginger and salt, then pan-fried until golden and glazed with a savory-sweet sake and soy sauce reduction. This classic Japanese dish delivers a perfect balance of umami and warmth with every bite, finished with fresh scallions for a bright, aromatic touch.
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Ingredients
400 grams pork rib chops (3/4-inch thick)
30 grams fresh ginger, peeled and grated
¼ teaspoon salt
2 tablespoons sake
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon potato starch
1 tablespoon vegetable oil
scallions, chopped
Directions
Rub the grated ginger and salt directly onto both sides of each pork chop, working it in well. Place the seasoned chops on a plate, cover with plastic wrap, and refrigerate for at least 1 hour to allow the flavors to penetrate the meat.
While the pork is marinating, prepare the glaze: whisk together the sake, soy sauce, and honey in a small bowl until the honey dissolves. Set aside.
Remove the pork chops from the refrigerator. Pat them dry on both sides with paper towels, then gently scrape away any large, clumpy pieces of ginger with the edge of a knife or spoon.
Dust both sides of each pork chop evenly with a thin layer of potato starch, shaking off any excess.
Heat a large frying pan over medium heat. Add the vegetable oil and let it shimmer, then carefully place the pork chops in the pan. Fry for approximately 2 minutes until the bottoms are light golden brown.
Flip each chop over and fry the other side for another 2 minutes until it turns golden brown.
Flip the chops one more time. Using a folded paper towel, carefully wipe away as much excess oil as possible from the pan. Increase the heat to high.
Pour the prepared sauce into the pan with the pork chops. As the liquid comes to a boil, repeatedly flip and turn the chops to coat them thoroughly in the bubbling sauce, continuing until a thick, glossy glaze forms and clings to the meat, about 1 to 2 minutes.
Transfer the shogayaki to a serving plate. Garnish generously with the chopped scallions. Serve immediately as is, or allow the chops to rest for a few minutes before slicing if desired.
