{"id":12997,"date":"2016-06-16T22:41:24","date_gmt":"2016-06-16T13:41:24","guid":{"rendered":"https:\/\/voyapon.com\/?p=12997"},"modified":"2024-07-10T09:00:33","modified_gmt":"2024-07-10T00:00:33","slug":"shougayaki-japanese-home-cooking-recipe","status":"publish","type":"post","link":"https:\/\/voyapon.com\/shougayaki-japanese-home-cooking-recipe\/","title":{"rendered":"Shougayaki Recipe, Try Japanese Home Cooking!"},"content":{"rendered":"<h2>Shougayaki: Delicious Japanese Dishes<\/h2>\n<p><strong>Shougayaki<\/strong> (\u3057\u3087\u3046\u304c\u713c\u304d) is no stranger to the <strong>Japanese\u2019s dinner tables<\/strong> \u2013 be it at home, in a <strong>restaurant<\/strong> or even in a <strong>bento box<\/strong>. The simple yet delicious dish most of the times consists of <strong>pork stripes<\/strong> and <strong>onion<\/strong> only, cooked in <strong>a sauce with ginger, soya sauce, cooking wine and <a href=\"https:\/\/voyapon.com\/mirin-cooking\/\" target=\"_blank\" rel=\"noopener noreferrer\">mirin<\/a>.<\/strong> A dish that is meant to be eaten with (lots of) <strong>rice<\/strong>, Shougayaki is a standard item on many Japanese family and restaurant menus.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-12998 size-medium\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/05\/Article-24-01-500x332.jpg\" alt=\"Shougayaki is a standard item on many Japanese family and restaurant menus\" width=\"500\" height=\"332\" srcset=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/05\/Article-24-01-500x332.jpg 500w, https:\/\/voyapon.com\/wp-content\/uploads\/2016\/05\/Article-24-01.jpg 640w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><br \/>\n<img decoding=\"async\" class=\"aligncenter wp-image-12999 size-medium\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/05\/Article-24-02-500x334.jpg\" alt=\"Shougayaki has the taste and aroma of ginger, and is a common bento item in Japanese food\" width=\"500\" height=\"334\" srcset=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/05\/Article-24-02-500x334.jpg 500w, https:\/\/voyapon.com\/wp-content\/uploads\/2016\/05\/Article-24-02.jpg 640w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/p>\n<h2>Pork Shougayaki<\/h2>\n<p><strong>Shougayaki<\/strong> is the shortened name of the original \u201cbuta no shogayaki\u201d (\u8c5a\u306e\u3057\u3087\u3046\u304c\u713c\u304d) \u2013 however, \u201cbuta (no)\u201d (\u201cpork\u2019s\u201d) is normally dismissed since 95% of the times pork is the meat that\u2019s used, instead of any other meat. As the name indicates, the taste and aroma of ginger (\u201cshouga\u201d) would be the highlight beside the grilled (\u201cyaki\u201d) pork. Pork stripes, usually loin, are cut in long, thin slices, to accompany a slightly spicy, concentrated sauce.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-13000 size-medium\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/05\/Article-24-03.1-500x375.jpg\" alt=\"Japanese Shougayaki meat is usually thin slices, to accompany a slightly spicy, concentrated sauce\" width=\"500\" height=\"375\" srcset=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/05\/Article-24-03.1-500x375.jpg 500w, https:\/\/voyapon.com\/wp-content\/uploads\/2016\/05\/Article-24-03.1.jpg 640w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/p>\n<h2>Shougayaki&#8217;s Origins<\/h2>\n<p>This modern classic is said to have been born in a <strong>Ginza izakaya<\/strong> in the 1950s, in response to the increasing demand of home deliveries. According to the founder, pork stripes were cut in large quantity for efficiency, and were quickly stir-fried with onion slices in a soya-based sauce that had been set aside. As a competitor to another all-time favorite <strong>tonkatsu<\/strong> (\u8c5a\u30ab\u30c4; deep-fried pork cutlet), the easily ready shougayaki became an instant hit with its appetizing sauce and ability to pair better with rice.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-13001 size-medium\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/05\/Article-24-03.2-375x500.jpg\" alt=\"For the Japanese, Shougayaki became an instant hit with its appetizing sauce and ability to pair better with rice\" width=\"375\" height=\"500\" srcset=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/05\/Article-24-03.2-375x500.jpg 375w, https:\/\/voyapon.com\/wp-content\/uploads\/2016\/05\/Article-24-03.2.jpg 480w\" sizes=\"(max-width: 375px) 100vw, 375px\" \/><br \/>\n<img decoding=\"async\" class=\"aligncenter wp-image-13002 size-medium\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/05\/Article-24-03-500x375.jpg\" alt=\"Shougayaki has been one of the most common menu items in Japanese families and restaurants\" width=\"500\" height=\"375\" srcset=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/05\/Article-24-03-500x375.jpg 500w, https:\/\/voyapon.com\/wp-content\/uploads\/2016\/05\/Article-24-03.jpg 640w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/p>\n<h2>How to Make Shougayaki<\/h2>\n<p>Shougayaki has been one of the most common menu items in Japanese families and restaurants, due to availability of the all-season ingredients and its simplicity to prepare. There are basically two ways to prepare a shougayaki:<\/p>\n<p>1. Marinate pork and onion slices in shouga sauce, then fry everything together<br \/>\n2. Saut\u00e9 pork and onion slices, then add shouga sauce and simmer<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-13003 size-medium\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/05\/Article-24-04-500x375.jpg\" alt=\"to prepare Shougayaki, onion is needed\" width=\"500\" height=\"375\" srcset=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/05\/Article-24-04-500x375.jpg 500w, https:\/\/voyapon.com\/wp-content\/uploads\/2016\/05\/Article-24-04.jpg 640w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><br \/>\n<img decoding=\"async\" class=\"aligncenter wp-image-13004 size-medium\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/05\/Article-24-05-500x375.jpg\" alt=\"Shougayaki is often cut into thin, lean slices\" width=\"500\" height=\"375\" srcset=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/05\/Article-24-05-500x375.jpg 500w, https:\/\/voyapon.com\/wp-content\/uploads\/2016\/05\/Article-24-05.jpg 640w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/p>\n<p>Though the first method is said to be more original, both styles are commonly seen everywhere. Depending on the resulting consistencies of meat and onion desired, you can also saut\u00e9 pork and onion separately before cooking them together in the sauce, with ingredients of the sauce added in at different times \u2013 but that would beat the whole purpose of making shougayaki as a quick dish, wouldn\u2019t it!<\/p>\n<p>Speaking from personal experience, the second method (saut\u00e9 first then add sauce) has always worked better \u2013 otherwise the meat tends to be overcooked for some reason. Here\u2019s the shougayaki recipe that I have tried multiple times without failing:<\/p>\n<h3><strong>Ingredients <\/strong><br \/>\n(Makes 2-3 servings)<\/h3>\n<p>300g (ca. 1 1\/4 cups) Pork (thinly cut)<br \/>\n1 Onion<br \/>\n1 teaspoon Flour<br \/>\n2 tablespoons Ginger (grinded)<br \/>\n2 tablespoons Soya sauce<br \/>\n2 tablespoons Cooking wine<br \/>\n1 tablespoon Mirin<br \/>\n1 teaspoon Sugar<br \/>\n2 tablespoons Oil<\/p>\n<p><strong>Step 1<\/strong><br \/>\nMix grinded ginger, soya sauce, cooking wine, mirin and sugar together and set aside. Flour pork strips. Cut onion into thin slices.<\/p>\n<p><strong>Step 2<\/strong><br \/>\nHeat frypan with oil, fry onion until it turns translucent, remove from pan. Add pork to the same frypan, saut\u00e9 on medium heat.<\/p>\n<p><strong>Step 3<\/strong><br \/>\nAdd sauce to pan when pork looks cooked, simmer until sauce is reduced to desired consistency. Add onion, mix then turn off heat. DONE!<\/p>\n<p>Side dish for a shougayaki is usually just shredded cabbage or a simple green salad without dressing, since the shouga sauce is flavorful enough already. And make sure extra rice is ready \u2013 because everyone will want to refill!<\/p>\n<p>Enjoy!<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-13005 size-medium\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/05\/Article-24-06-500x375.jpg\" alt=\"Shougayaki is a standard item on many Japanese family and restaurant menus\" width=\"500\" height=\"375\" srcset=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/05\/Article-24-06-500x375.jpg 500w, https:\/\/voyapon.com\/wp-content\/uploads\/2016\/05\/Article-24-06.jpg 640w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Shougayaki: Delicious Japanese Dishes Shougayaki (\u3057\u3087\u3046\u304c\u713c\u304d) is no stranger to the Japanese\u2019s dinner tables \u2013 be it at home, in&#8230;<\/p>\n","protected":false},"author":1,"featured_media":12998,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"pgc_meta":"","_editorskit_title_hidden":false,"_editorskit_reading_time":0,"_editorskit_is_block_options_detached":false,"_editorskit_block_options_position":"{}","footnotes":""},"categories":[21],"tags":[1368,1356],"class_list":{"0":"post-12997","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food","8":"tag-recipe","9":"tag-restaurant"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Shougayaki Recipe, Try Japanese Home Cooking!<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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