Japanese ginger pork recipe / Syogayaki / 生姜焼き





Ginger pork (syogayaki) is one of the everyone’s favorite in Japan.
It’s an easy dish to prepare. But this video shows you how to upgrade this simple and beautiful dish like you never had before!! There is nothing difficult. Here is how!!

(If you don’t know about Kombu, there is an explanation in below)

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(Ingredients 2-3 serves)

-Sliced pork belly 300g (0.66lb)
-Salt 3g (1/2 tsp)
-Corn flour 16g (2tbsp)

[Sauce]
-Water 180ml (3.76oz)
-Kombu (Dried kelp) 1-2g (0.04-0.07oz)
-Onion 1 (180-200g) (6.35-7.05oz)
-Apple 1 (140-150g) (4.94-5.29oz)
-Garlic 2 pieces (10g) (0.35oz)
-Ginger (as peeled) 20g (0.71oz)

-Sake 30ml (2tbsp)
-Mirin 30ml (2tbsp)
-Sugar 5g (1tsp)
-Soy sauce 45ml (3tbsp)

(Method)

[Chapter 1: Prepare the sauce]
-Soak kombu and water for 1 hour (Or can be done a day before)
-Slice half of the onion to your favorite thickness
-Finely grate the other half onion, apple, ginger, garlic. MIx with all the stuff in [sauce] section except soy sauce

[Chapter 2: Prepare pork]
-Slice into 2 or 3, gently massage with the salt, and coat with corn flour

[Chapter 3: Cooking part 1/2]
-Hot pan, vege oil, high heat. Sear the pork just for 1 side.
-Once coloured, gas off. Take it out on the plate.

[Chapter 4: Cooking part 2/2]
-Wipe some of the oil left on the pan. Then medium heat. Cook onion.
-Sprinkle a pinch of salt. Cook until slightly soften.
-If you want the onion to have some texture left, take out on a plate. (Put back when you add soy sauce later) Otherwise pour the sauce on the pan.

-Boil for 30 sec to burn off the alcohol. Then add the pork. Keep on cooking on medium heat until most of the liquid has been evaporated.

-Meanwhile, set up plate with shredded cabbage and Japanese mayo.
-Add soy sauce to the pan. Gas off once it’s mixed. Do not over cook.
-Serve while hot, and you’re done mate!! Don’t forget to serve with steam rice!!

Thank you for watching!!
Please be kind enough to hit the Subscribe and Like 👍button if you like it!!
Also let me know what I can improve or anything in comment !!

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[About KOMBU (Dried kelp)]

“KOMBU” is one of the mother ingredient of true authentic Japanese cuisine.
It’s usually soaked, or boiled in water to make its stock called “Kombu dashi” (Dashi means stock in Japanese) And Kombu dashi is typically used in cooking soup dishes including miso soup.

In this channel, I want to proudly introduce about kombu to the world as a Japanese chef, and try to create many ways of using it at home. So we can learn together!!

Kombu is available in Japanese or Asian grocery, or online. The link is on below.
But this shop is Amazon Australia. You can have a look, and look for your local online shop later to avoid shipping fee

(The link to shop Kombu):

(My Knife) Misono UX10 Sujihiki 24cm:

(Camera) Canon EOS M50:

(Microphone) Rode VIDEO MIC GO:

(BGM) Music by Animus Volt – I Was Here –

(Chapter)
0:00 Prepare the sauce タレ作り
1:53 Prepare pork 豚肉下準備
2:49 Cooking part 1/2 調理パート1/2
3:59 Cooking part 2/2 調理パート2/2

#gingerPork
#JapaneseGingerPork
#Syogayaki
#生姜焼き
#豚の生姜焼き
#生姜焼きレシピ
#Chefslabo

4 Replies to “Japanese ginger pork recipe / Syogayaki / 生姜焼き”

  1. CHEF'S LABO 自宅で出来るプロの味

    Thank you for watching!!! This recipe is probably the easiest in the history of this channel.
    So I hope I could make you interested to try it, and really glad if you will be happy about the taste as much as I felt!!! If you liked it, please try the other recipes too!! and give me a comment about how it went!! See you in the next recipe!!
    ご視聴ありがとうございました!今回のレシピはチャンネル史上恐らく一番簡単です!ですので、「まだCHEF'S LABOのレシピ試した事ないよ~」って人は是非この機会にお試し頂き、他のレシピにも興味を持って頂けたら嬉しいです!! その際の感想や質問、要望もコメント欄にてどしどしお待ちしておりますので、お気軽にどうぞ!! それではまた、次のレシピでお会いしましょう!!

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