Recipe
A New Take on Ginger Pork! Addictive & Fragrant Shin-Shogayaki ✨
Ingredients
- 200gpork loin (thinly sliced for ginger pork)
- 1tbsp potato starch
- 1cucumber
- 100gyoung ginger
- 2tbsp soy sauce (1 tbsp for a lighter flavor)
- 2tbsp mirin
- 2tbsp sake
- 1tbsp whole grain mustard
About "Shin-Shogayaki (New Ginger Pork with Young Ginger)"
This 'Shin-Shogayaki' (New Ginger Pork) features plenty of seasonal young ginger paired with pork loin and cucumber. Stir-frying the young ginger first coaxes out its beautiful aroma, while the cucumber is shaved into ribbons with a peeler to add a delightful textural accent. Adding whole grain mustard to the classic golden ratio sauce of sake, mirin, and soy sauce gives this dish a subtle Western nuance. Inspired by the classic French 'sauce charcutière' and adapted into a Japanese home-style dish, it pairs perfectly with both steamed rice and alcohol.
Tips for Making "Shin-Shogayaki (New Ginger Pork with Young Ginger)"
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Prep
- Young ginger has soft skin, so you can slice it without peeling after washing. Slice 2 to 3 pieces first to create a flat surface, then rest it flat on the cutting board to slice safely.
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Prep
- Shave the cucumber into thin ribbons with a peeler so it wraps around the pork like pasta. Flip it over after shaving one side to keep it stable. Thinly slice the core with a knife.
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Prep
- Cut the pork loin into bite-sized pieces and separate them. Do not salt the meat; coat it directly with potato starch since it will be seasoned with the soy-based sauce later.
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Prep
- Coating the pork with potato starch prevents it from sticking to the pan, helps thicken the sauce naturally to coat the meat and vegetables, and promotes a beautiful golden-brown color.
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Heat control
- Stir-fry the young ginger before the meat. While raw ginger is sharp, quickly searing it in oil mellows the heat and coaxes out a sweet aroma. Remove once slightly softened.
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Heat control
- Spread the pork in the pan and sear slowly, flipping only after 60% to 70% of the surface turns white. Once flipped, return the ginger and cucumber to warm through with residual heat.
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Heat control
- After adding the sauce, boil down rapidly over high heat to cook off the alcohol. Turn off the heat as soon as the starch thickens and coats everything.
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Seasoning
- Toss in the whole grain mustard after turning off the heat. Overheating can cause bitterness, so adding it at the very end to warm through with residual heat is key.
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Seasoning
- If you prefer a lighter flavor, reduce the soy sauce to 1 tbsp (normally 2 tbsp) to let the delicate flavor of the young ginger shine through.
Ingredients for "Shin-Shogayaki (New Ginger Pork with Young Ginger)"
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How to Make "Shin-Shogayaki (New Ginger Pork with Young Ginger)"
- 1
Wash the young ginger and slice it thinly without peeling. Slice 2 to 3 pieces first to create a flat surface, then rest it securely on the cutting board to slice the remainder safely.
- 2
Shave the cucumber into thin ribbons using a peeler. After shaving one side, flip it over to stabilize it and finish shaving the rest. Thinly slice the core with a knife. Keep the sliced young ginger and cucumber on separate plates.
- 3
Cut the pork loin into bite-sized pieces (about 1/3 of the width for wide slices) and separate the slices one by one.
- 4
Evenly coat the cut pork with 1 tbsp of potato starch.
- 5
Heat oil in a frying pan, spread out the young ginger, and sear one side without moving it. Once it softens slightly, remove it from the pan.
- 6
In the same pan, spread out the starch-coated pork and sear slowly without touching. Flip the meat over once 60% to 70% of the surface has turned white.
- 7
Once the pork is flipped, return the seared young ginger and cucumber to the pan.
- 8
Add 2 tbsp each of sake, mirin, and soy sauce (use 1 tbsp of soy sauce for a lighter flavor) to the pan. Boil down rapidly over high heat to cook off the alcohol. Turn off the heat once the starch thickens and coats everything evenly.
- 9
After turning off the heat, add 1 tbsp of whole grain mustard and toss quickly using the residual heat to finish.
Detailed Commentary on "Shin-Shogayaki (New Ginger Pork with Young Ginger)"
* Content organized by topics from the video.
A New Take on Ginger Pork with Young Ginger
As part of our seasonal ingredient series, we are featuring a dish made with young ginger, which is currently abundant in supermarkets. Unlike regular ginger, young ginger has a refreshing, delicate flavor with a mild, pleasant spiciness that develops as you chew. To highlight this unique flavor, we pair it with pork—its perfect match—to create 'Shin-Shogayaki.' The 'Shin' in the title represents both 'new' (shin) ginger and an 'evolved' version of the classic dish, akin to 'Shin Godzilla.' We will walk you through the professional tips and steps that transform this familiar home-cooked meal into something extraordinary.
Ingredients for Texture and Western Accents
For this recipe, we use 200g of thinly sliced pork loin, 100g of young ginger, and one cucumber for a textural accent. While classic ginger pork often includes onions, young ginger and onions have a similar texture. To introduce a contrasting crunch, we chose crisp cucumber instead. The seasoning base is the classic golden ratio of sake, mirin, and soy sauce in a 1:1:1 ratio. Additionally, drawing on my background as a French chef, I added 1 tbsp of whole grain mustard to introduce a subtle Western nuance. This mustard plays a crucial role in tying all the flavors together.
Prepping Ginger and Cucumber for Best Texture
Because young ginger has soft skin, you can use it without peeling after a thorough wash. To fully appreciate its flavor, we slice it thinly. A safety tip for slicing round, rolling ginger is to cut 2 to 3 slices first to create a flat surface, then rest it on that flat side to stabilize it on the cutting board. For the cucumber, use a peeler to shave it into thin ribbons. Flip the cucumber over after shaving one side to keep it stable. These thin ribbons wrap around the pork beautifully, much like pasta. Once you can no longer shave the core with the peeler, thinly slice it with a knife, and keep both ingredients on separate plates.
Cutting the Pork and the Benefits of Starch
Cut the pork loin into bite-sized pieces. Since we are using wide slices, cut them into thirds and gently separate each piece. We skip salting the meat here, as it will be seasoned with the soy-based sauce later. Next, evenly coat the cut pork with potato starch. Dusting the meat with starch prevents it from sticking to the pan, making it easier to cook. It also naturally thickens the sauce added later, allowing it to cling beautifully to the meat and vegetables. Additionally, it helps achieve a lovely golden-brown color, so take your time to coat each piece evenly.
Searing the Ginger First and Cooking the Pork
The first key cooking tip is to stir-fry the young ginger before cooking the meat. While raw young ginger has a sharp bite, quickly searing it in an oiled pan mellows the spiciness and coaxes out a sweet, wonderful aroma. Place the ginger in the warm oil, spread it out, and sear one side without moving it. Once it softens slightly, remove it from the pan. Searing it separately is crucial, as cooking it with the pork from the start would overcook and toughen the meat. In the same pan, spread out the starch-coated pork. Let it sear undisturbed until 60% to 70% of the surface turns white, then flip to get a beautiful golden color.
The Golden Ratio Sauce and Residual Heat Finish
Once the pork is flipped, return the seared young ginger and cucumber to the pan. As the other side of the pork cooks, the residual heat will gently warm the cucumber and ginger. Next, add equal parts sake, mirin, and soy sauce. While reducing the soy sauce slightly can highlight the young ginger's flavor even more, we use a straightforward 1:1:1 ratio here. Boil down rapidly over high heat to cook off the alcohol. Once the starch thickens the sauce and coats everything, turn off the heat immediately. Finally, add 1 tbsp of whole grain mustard. Overheating mustard can cause bitterness, so tossing it in with residual heat is a professional technique.
A French Classic Reimagined as Japanese Comfort
The finished 'Shin-Shogayaki' is a brand-new experience, beautifully balancing the refreshing heat of young ginger with the mild acidity of whole grain mustard. The inspiration for this dish comes from the classic French meat dish, 'sauce charcutière.' Traditionally, sautéed pork is served with a mustard-based sauce featuring acidic ingredients like pickles (cucumbers) and capers. This recipe adapts that concept into Japanese ginger pork. The crunch of the cucumber, the fresh tang of the young ginger, and the perfectly tender pork come together in harmony. It is an irresistible dish that pairs wonderfully with steamed rice, cold beer, or white wine.
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