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Friday, May 14, 2021

Bringing Japanese Culture to Bellingham: Shoga-yaki recipe

The smell of ginger and garlic made me really hungry when I opened my lunch box to find shoga-yaki during high school when I was living in Japan.

Shoga-yaki, a Japanese-style ginger-fried pork, is one of my favorite recipes from my childhood and it’s easy to cook.

Since it’s harder to find very thin-cut pork in the U.S., at least in an ordinary grocery store, I used relatively thin pork loin chops in this recipe.

Ingredients for shoga-yaki (Makes two servings)OLYMPUS DIGITAL CAMERA

  • Three pieces of pork loin chops
  • One small-sized onion
  • Salt and pepper
  • Vegetable oil
  • One piece of lemon (optional)

Sauce

  • Two tablespoon of soy sauce
  • Two tablespoon of mirin, sweet cooking rice seasoning, or Japanese cooking sake
  • One teaspoon of pasted garlic
  • One small piece of a ginger root

 

Directions:

1.Beat both sides of meat with the back of a kitchen knife, and rub salt and pepper on the surface of the meat. This process makes the meat tender and adds some basic taste to it.
1.Beat both sides of meat with the back of a kitchen knife, and rub salt and pepper on the surface of the meat. This process makes the meat tender and adds some basic taste to it.

2. Mince a piece of ginger root as shown in the picture or smaller.
2. Mince a piece of ginger root as shown in the picture or smaller.

 

3. Fry pork chops in a little bit of vegetable oil.
3. Fry pork chops in a little bit of vegetable oil.

 

4. Mix all the ingredients for the sauce in a bowl and stir it well.
4. Mix all the ingredients for the sauce in a bowl and stir it well.

 

5. Don’t forget to slice an onion into very thin slices at this point so that you don’t have to rush once pork chops are well cooked.
5. Don’t forget to slice an onion into very thin slices at this point so that you don’t have to rush once pork chops are well cooked.

 

6. Once the surface of pork chops get cooked well (colored slightly brown), pour the mixed sauce and sliced onions into the pan. Cover the pan so that it cooks faster and the meat is tender.
6. Once the surface of pork chops get cooked well (colored slightly brown), pour the mixed sauce and sliced onions into the pan. Cover the pan so that it cooks faster and the meat is tender.

 

Enjoy the appetizing shoga-yaki!
Enjoy the appetizing shoga-yaki!

 

This is my last Japanese recipe I will share with The Western Front readers. If you liked this recipe or would like to try the other Japanese recipes, try these: Karaage, Katsudon Recipe, Omuraisu and Oyakodon.

I hope you enjoyed learning about the fascinating aspects of Japan and its culture from this blog series.

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