Shoga-Yaki

by Shunichiro Nakao, EIP Friend and M. Sc. Epidemiology Student at uOttawa, Fall 2015

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“This is one of my favorite Japanese dishes and easy to cook! There are many variations of this dish and you can apply this flavor to other meat or vegetables.”
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INGREDIENTS (for 2-3 people)
Ginger Pork Saute
250 g pork
1/2 onion
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Sauce
2 tablespoons soy sauce
1.5 tablespoon sugar
100 ml water
1 grated ginger (approximately 2 cm)
1/4 grated onion
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Rice
360 ml rice (medium grain)
440-460 ml (depends on how soft you like your rice)
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STEPS (for the pork saute)
1.Mix all the sauce ingredients.
2.Heat 1 tablespoon of oil in a pan and sauté the pork and onion.
3.Add the sauce and stir, then cover.
4.Leave it for about 1 minute and uncover until the liquid is gone.
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STEPS (for the rice)
1. Wash rice, maybe about 5 times
2. Add the measured water
3. Heat it over high heat until it boils
4. Weaken the heat and simmer it with cover for about 20 min until liquid is gone
5. Turn the heat off, then leave it about 10 min
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ADDITIONAL NOTES
-If you want to keep the rice in a freezer, you can make rice balls (Onigiri in Japanese).
-You can use this ginger sauce for other meat or vegetables!
-I hope you enjoy it and let me know your comments!