Pork shogayaki

Media: Pork shogayaki

Pork Shogayaki (豚の生姜焼き; buta no shōgayaki) is a dish in Japanese cuisine. Shōga (生姜) means ginger, and yaki (焼き) means grill or fry. It can also be made with beef, but the pork version is so much more popular that the term "shōgayaki" generally refers only to pork in Japan.^[1] It is the second most popular Japanese pork dish after tonkatsu.^[2]

It consists of thin slices of lean pork, browned in the pan, and then briefly braised in a sauce of grated ginger, soy sauce and mirin. Grated onion and garlic can be added for the extra zest, and additional sugar is sometimes used to round out the taste.

Shōgayaki is a common addition to bento boxes, as it can be eaten cold. However, it is more commonly served hot with rice and shredded cabbage.

References

^ Kazuko, E; Masterclass in Japanese Cooking, Pavilion, 2002 p118
^ Ballon, R; Japan's market and foreign business University of Michigan

Ginger (Zingiber officinale)

Alimentary
Varieties

Common (var. Roscoe)
Shōga (生姜) (var. rubens)
White Ginger (var. amarum)
Assam (var. assam)
China (var. china)
Rio de Janeiro (var. Rio)

Medicinal
Varieties

Kampo	Shokyo Kankyo Ogawa Umare
Jamu	Red Ginger (var. rubra) Malaysian ginger Temulawak
Ayurveda	Mahaoushadha (designation) Ginger in Ayurveda
TCM	Bu Zhong Yi Qi Wan Xiao Yao Wan
Thai aromatherapy	Plai (Z. cassumunar)
Burmese traditional medicine	meik-thalin (Z. barbatum)

Foods

Dishes	Gingerbread Pork shogayaki Ginger salad (gyin-thot) ginger garlic paste Pickled Ginger Beni shōga Gari (ginger) Shoga no sato zuke (ginger candy) Ginger nut Parkin (cake) Speculaas Canh khoai mỡ
Beverages	Ginger beer Ginger ale Ginger tea Domaine de Canton (liqueur) Ginger wine Wedang Jahe Masala chai

Bioactive constituents
Health

In Fresh ginger	Paradols Gingerols Zingibain (enzyme) Oleoresins and derivatives: Gingerdiols Acetoxy gingerdiols Diacetoxy gingerdiols
Processed	Azashogaol Shogaols Zingerone