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Bringing Japanese Culture to Bellingham: Shoga-yaki recipe

shoga-yaki Shoga-yaki

Ingredients for shoga-yaki (Makes two servings)

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:

pic-21 — 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.

pic-31 — 2. Mince a piece of ginger root as shown in the picture or smaller.

pic-41 — 3. Fry pork chops in a little bit of vegetable oil.

pic-51 — 4. Mix all the ingredients for the sauce in a bowl and stir it well.

pic-61 — 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.

pic-71 — 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.

pic-81 — Enjoy the appetizing shoga-yaki!

Karaage, Katsudon Recipe, Omuraisu Oyakodon

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