Foolproof shogayaki recipe


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This evening I decide to go green for the first course crowned by bean sprouts and cherry tomatoes, then serve myself pork shogayaki in Japanese style, which means pork slices in ginger and teppanyaki sauce. It is a real winner as it takes no time and is so easy to make. I also thought the dish deserves to be decorated so I add a soft-boiled egg to jazz it up and I can dip my rice and loin into the runny yolk. Herewith the foolproof recipe...


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  • 火鍋豬肉片/梅腩肉片/豬肩肉片200克
  • 小洋蔥1個
  • 薑泥/薑汁1茶匙
  • 照燒汁2湯匙
  • 老抽豉油2匙
  • 米酒1茶匙 (非必須的)
  • 砂糖半茶匙
  • 栗粉1茶匙
  • 麻油1茶匙
  • 油2湯匙 (我用栗米油)
  • 蛋2隻 (我用白色日本蛋)
  • 白磨茹8-10個
1. 豬肉片以薑泥/薑汁,照燒汁,老抽豉油,栗粉,麻油,米油,少量洋蔥及砂糖醃半小時。
2. 用平底鍋中火煎洋蔥及切了片的白磨茹。
3. 轉大火加入豬肉片煎至金黃色,轉小火拌炒至豬肉全熟。
4. 把所有倒在米飯上, 珍珠米更有日本風味架~



serves 2

  • 200g sliced pork loin
  • 1 small onion 1 tsp ginger/ ginger sauce
  • 3 tsp teppanyaki sauce
  • 0.5 tsp sugar
  • 2 tbsps soy sauce
  • 1 tsp rice wine (optional)
  • 1 tsp cornflour
  • 1 tsp sesame oil
  • 2 tbsps oil
  • 2 eggs (preferably Japanese eggs in white)
  • 8-10 pieces of champignon mushrooms

1. Marinate pork loin for30 minutes with soy sauce, teppanyaki sauce, rice wine, cornflour,  sesame oil and a bit of onions.
2. Heat wok with 2 tbsps of oil, add onion and sliced champignon mushrooms.
3. Saute pork loin over medium heat until golden brown.
4. Place the pork slices on top of Japanese style plain rice

Smoked salmon tomato salad
serves 3-4
Salad is always a great appetizer to boost my fiber intake, and I dunk some bean sprouts and smoked salmon slices into a melange of lettuce, cherry tomatoes from Malaysia, sliced onions, purple cabbage, with olive oil/ caesar salad dressing. Whisk in some bread crumbles, Parmesan cheese and mint leaves or add a drop of lemon juice if desired..

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For a runny egg-yolk? Stay tuned! 💓

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