Wok shogayaki is one of the salarymen’s favorite lunch choices. 10 minutes and it’s done!
Cooking with a wok is one of the best ways to make food in a matter of seconds.
This is probably the type of menu option that you will find everywhere during lunch time. It a quite popular b-grade gourmet (low-cost, yummy and accesible) dish in Japan. Convenient, fast and very appetizing, this quick wok shogayaki makes a great choice to give you some energy until the end of the day.
Paired with a soothing miso soup and a fresh pile of cabbage, this dish is simply awesome!
- 150g of pork slices
- Quarter of onion, sliced
- 1 garlic clove chopped
- 1 thumb of garlic, chopped
- 1tbsp of shoyu
- 1tbsp of mirin
- 1tsp of potato starch, diluted in a bit of water
- 1tbsp of oil
- Set the wok on high heat.
- Season the meat with salt and pepper.
- Add the cooking oil to the pan and stir fry the meat briefly, until halfway cooked.
- Remove the meat and set it aside.
- If necessary, add a bit more oil to the pan. Add the onion and stir fry until translucent.
- Add ginger, mirin, shoyu and mix.
- Adjust the seasoning with more salt and pepper.
- Add the meat back and stir fry until the done.
- Add the cornstarch diluted in water and mix to thicken the sauce.
- Serve the dish with shredded cabbage.
This recipe should not take more than 30 minutes to cook. Prepare all the ingredients beforehand and leave them somewhere easy to reach.
I usually use 2 cloves of garlic instead of one for extra flavor!
Some places serve it dry instead of making a sauce. If you want to make the dish like that, drop the cornstarch and reduce the liquid before adding the meat.
You can use the same recipe for other meat variation. Vegetables as well!