Butaniku Shōgayaki

clarissa
Bento-ing from: Berlin › Germany
Joined: 6 Jan 2009
User offline. Last seen 3 years 27 weeks ago.

This is a reciepe I found and realy like. You can finde it here:

http://www.nekobento.com/?page=butashogayaki

But it is in german so here is the try of a translation for everyone not familiar with german:

You need:
- 3 pices of "fast to fry" pork (aproximately 300g)
- a thumb sized bit of ginger
- 2 Tlb. of Soysauce
- 1 Tlb. Mirin

What you do:
- Peel the ginger and grate it very fine, mix it with soysauce and mirin in a bowl.
- Cut the meat in tiny stripes, put them in the bowl and mix everything through
-Put it in the refrigiator over night. In the original it says for keeping it only 5 minutes, but I tested it and keeping it over night is fine too.
- In the morning put everything in a hot fryingpan, fry until done

I hope you can understand my englisch and will like it too

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Shellygirl
Joined: 6 Jan 2009
User offline. Last seen 4 years 47 weeks ago.
Re: Butaniku Shōgayaki

That sounds good. And it will be a good way to add a bit of protein to my bento.

Thank you for sharing it!

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maki
admin
Bento-ing from: somewhere › France
Joined: 24 Jan 2007
User offline. Last seen 2 weeks 1 day ago.
Re: Butaniku Shōgayaki

Butaniku no shogayaki is a very classic Japanese home recipe. Ginger really goes well with pork! I don't use pork much for bentos, but when I make this I add a bit of sake and a tiny bit of lemon juice or vinegar to the pan, which makes the sauce really delicious. Using quite thinly sliced pork is the key since it cooks in a couple of minutes.

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ibii
Joined: 8 Jan 2009
User offline. Last seen 4 years 31 weeks ago.
Re: Butaniku Shōgayaki

this dish is also known as ginger pork :3 in one of my cookbooks I seem to recall the addition of some sliced onions as well

Awfulknitter
Joined: 8 Jan 2009
User offline. Last seen 1 year 2 days ago.
Re: Butaniku Shōgayaki

I came across a ginger pork recipe last week - I got 'The Quick and Easy Japanese Cookbook' by Katsuyo Kobayashi from the library - and I immediately thought that it might be good cold in bentos. So when I saw this tip yesterday, it was perfect timing!

I did put some vinegar in the sauce, as well as some ponzu granules, and the book's version of the recipe had some sesame oil in the sauce too. I used a piece of pork fillet, and thinly sliced it myself - I think I've seen recommendations for japanese-style sliced pork, where the meat is cut like bacon. My slices decided not to stay in slices and disintegrated into smaller pieces, but that was the only downside. (That, and the sping onions I used for garnish were too strong.) Otherwise, it was delicious! I'm really glad I made a batch; now there's some in the freezer for more bentos.

Sakura
Joined: 6 Jan 2009
User offline. Last seen 4 years 31 weeks ago.
Re: Butaniku Shōgayaki

I like ginger pork too. I wouldn't recommend to let it sit overnight as clarissa said, though.
I find that the ginger taste gets into the meat very fast. I tried letting the pork marinade for 30min once, and I the ginger was quite overwhelming even then. Way to strong for my taste at least.
For me 15min marinading produces the best flavor.

maki
admin
Bento-ing from: somewhere › France
Joined: 24 Jan 2007
User offline. Last seen 2 weeks 1 day ago.
Re: Butaniku Shōgayaki

Katsuyo Kobayashi is one of my favorite cookbook authors ever! I hear she is not doing very well healthwise...she had a stroke a couple of years ago. Her son Kentaro is also a very popular cookbook author and TV food chef. Both of their recipes are really good!

Awfulknitter
Joined: 8 Jan 2009
User offline. Last seen 1 year 2 days ago.
Re: Butaniku Shōgayaki

What a shame to hear that Katsuyo Kobayashi is not doing so well. I have only tried a couple of recipes from the book, but both have been very good, and fuss-free too. So many cookbooks that claim to have quick and easy recipes don't really live up to their name for me. And as far as I can tell, this is the only book of hers available in English...

I did google her (in the process of trying to find more of her books) and the second result was a Just Hungry post! And this post has now led to me wanting M.F.K. Fisher's 'The Art of Eating'...

LadyMurasaki
Joined: 12 Jan 2009
User offline. Last seen 5 years 7 weeks ago.
Re: Butaniku Shōgayaki

I remember seeing her on Iron Chef. She was really great. I also saw the episode with her son as the challenger. I remember that she questioned his judgment in beginning a batch of nikujaga so late in the competition. I hope she is doing better now.

LadyMurasaki
Joined: 12 Jan 2009
User offline. Last seen 5 years 7 weeks ago.
Re: Butaniku Shōgayaki

Is it possible to do a vegetarian version of this with tofu or seitan?

maki
admin
Bento-ing from: somewhere › France
Joined: 24 Jan 2007
User offline. Last seen 2 weeks 1 day ago.
Re: Butaniku Shōgayaki

Reading The Art Of Eating is a MUST for any food-writing lover! MFK can get a bit dull or…um…full of herself sometimes, but she is a very elegant writer, The Art Of… collects her best works.

About Mrs. Kobayashi…she has just about disappeared from the food writing and TV cooking scene recently, though there are lots of her books still in publication in Japan. (I’ve found some of her essay collections, and she writes very well about things other than recipes too.) Maybe she is just retired or taking it easy…I hope that’s the case. Kentaro on the other hand is everywhere - TV, several magazine series in just about every food magazine, etc. They’ve authored a couple of books in collaboration too. One of my favorites is this one - “Katsuyo’s Happiness Meals, Kentaro’s Yummy Meals” where they tackle the same dish from two different angles. For the nikujaga (meat and potatoes) though, Kentaro defers to his mother and says “Nothing can beat my mom’s nikujaga”! It’s very sweet. And great recipes too!

clarissa
Bento-ing from: Berlin › Germany
Joined: 6 Jan 2009
User offline. Last seen 3 years 27 weeks ago.
Re: Butaniku Shōgayaki

I have never tried. But if you try and it turns out good tell us!

another_amanda
Bento-ing from: › USA
Joined: 12 Aug 2009
User offline. Last seen 2 years 30 weeks ago.
Re: Butaniku Shōgayaki

Clarissa, I want to thank you for posting a link to the German recipe as well as providing an English translation. I always find simple things like recipes are great language practice and much more fun than reciting vocabulary words from textbooks. I'm not currently studying German (hopefully I will have the opportunity someday), but hopefully, we have some students on Just Bento who will benefit from having this recipe in both languages. :)

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