【200万回再生人気レシピ】ご飯がすすむ！3つのポイントで格段に柔らかくジューシーな味わいに！絶品しょうが焼きの作り方

【200万回再生人気レシピ】ご飯がすすむ！3つのポイントで格段に柔らかくジューシーな味わいに！絶品しょうが焼きの作り方

Hey there! I’m Koh Kentetsu Come on in This is our dining table and then… greeted by this guy *refers to metal statue* this is our kitchen Hope you’re all doing well Today is the “Bring on the Rice” series To enjoy more rice how about some Shoga-yaki (Ginger Pork) I absolutely LOVE this dish

I’ll include some good TIPS so be sure to watch the WHOLE video Alright, let’s START The 1st important thing is picking the right cut of meat Take a look here this is your typical shoga-yaki pork Thinly sliced pork loin You can use either pork loin or pork shoulder

It’s not often that we get to do a side-by-side taste test so I thought we’d try BOTH You guys don’t have to prepare both cuts We’re just trying it for FUN So imagine that I’m a pig pork loin is this back area It’s a very tender and tasty cut of meat

BUT even better is between the neck and loin ahhh, lately my shoulder has been pretty stiff Right here, This is the pork shoulder the individual meat grain is very fine here and you get a very tender end result That’s why I would recommend using pork shoulder Even if you slightly over cook it

It’ll still be tender I got these 2 cuts for the same price but usually the pork shoulder costs a little bit more I’m sure it’ll depend on where you get your meat from The pork loin has less marbling and so if you overcook it, it ends up tough

That’s the one down side, with this cut of meat Today, I’ll use both cuts and show you how to end up with delicious, super TENDER and SAUCY ginger pork Prepping your meat is important If you cook these, as-is they’ll shrink and shrivel and end up like this

When this happens, the meat cooks unevenly and ends up tough So in order to prevent this, we’re going to make some cuts/slits Make slits, aiming for the white, fatty areas That’s it Cut the fatty areas That’s it! It’s better to make a lot of small cuts like this for pork

It makes it tender These incisions make it nicer when you’re actually chewing on the piece of pork as well Be sure to do this step on both sides, all over Look at this technique! If you’re around my age, this should remind you of Master Takahashi Do the same with the pork shoulder

Out of all meats, pork shoulder is my FAVOURITE Do the same, cut the white, fatty areas We’re done with prepping the meat Put them back on the tray Let’s cut some onions For shoga-yaki (ginger pork) ginger is, of course, the star ingredient but I think ONIONS are actually, even MORE important

Let’s work on the onions We’re actually going to GRATE the onion For this dish, this is probably the most time-consuming step BUT this is the only one It’s just grating the onion, that might seem like a lot of effort But this one step, this half an onion does wonders Grate about 1/6 of an onion about this much

THEN, we slice the rest slice them to serve with the pork Now for the sauce Soy sauce, mirin (cooking wine), sugar Sugar adds a depth, almost a richness to the flavour Sake and doubling up on the ginger using both GRATED and JULIENNE ginger These both play an important role in this dish

We don’t add the julienne ginger YET JUST the grated ginger for now There’s a reason for this then the grated onion This grated onion, I know it might be a nuisance but I PROMISE, it makes a HUGE difference for the sauce It tenderizes the meat

And also thickens the sauce so that it coats the meat it adds richness It’s an AMAZING sauce Ok, next we’ll go on to the meat We’re going to marinate the meat in the sauce that we just made You just need a little bit The first addition of the sauce

Use it to lightly marinate the meat Make sure to rub it all over the surface I honestly think ginger pork is worth all this effort so please don’t skip this step A GOOD shoga-yaki has to be tender juicy and well-coated in sauce This is what I LOVE about this dish

So make sure to do this step Let the meat rest and soak in the flavours, just a few minutes will do And while the meat is marinating, we’ll saute the sliced onions For those of you, who watch this channel frequently you know how I think side dishes are unnecessary

Why not just have fish or just meat? You don’t NEED side dishes At least that’s how I feel The ONE exception is shoga-yaki with chopped, raw cabbage and these sauteed onions These are the BEST partners but there’s a TRICK to cooking these DO NOT season the onions JUST saute Just a light saute

Heating them just enough but still keeping their crunch we’ll plate them See, just ever so slightly sauteed but still firm This is the trick We’ll go on to plating these So on a plate, with plenty of chopped, raw cabbage top it with the onions Take off the saran wrap

So I just left it while we were cooking the onions that’s enough for the flavours to soak in See! You can already see and you know that these are going to taste AMAZING And to prevent this flavour from escaping we use flour, to help bind the sauce to the meat

The flour creates a coating to trap the flavour and juices IN the meat There’s a trick for coating with flour as well Resist using too much flour Just take a little bit with your fingers and sprinkle it ever so lightly just a light dusting Like artificial snow they use for theatre very lightly

If you use TOO MUCH flour it becomes too battery it’s just to trap in the flavour and juices and to make the sauce bind to the meat So don’t over do it Use the same pan that you sauteed the onions in an important TIP! Remember the julienne ginger?

The grated ginger was to get rid of any gamy meat smells THIS ginger, is an ADDITION. So add it if you want it, at the end it adds texture but also an extra kick and aroma We’ll use this at the very end adding ginger in 2 stages, intensifies the flavour

Now cooking the pork! Add a little bit of oil to the pan, and make sure the pan is HOT We’re only cooking these for a short time because otherwise they’ll get tough Basically, we’re cooking just ONE side We’re browning one side if you over cook these they’ll be dry and tough

Once the bottom side is brown, we’ll flip it over and add the sauce This is perfect, let’s flip them over By coating the meat with a bit of sauce first and the bit of flour browns the meat and keeps the juices in Looks good! Once you flip them over

Throw in the julienne ginger and add the SAUCE Turn OFF the heat when you add the sauce Once the meat and sauce have a chance to meld together Turn the heat back ON Otherwise it burns Again, brown just ONE side of the meat flip it over and add the sauce

This is the BEST way to get the perfect balance of the brown caramelization and juiciness *chuckles with excitement* *chuckles again* There we go That’s it! Bring on the rice! This is shoga-yaki (ginger pork) It smells AMAZING Itadakimasu (thank you for this meal) This is going to be great! Wrap the shoga-yaki (ginger pork)

Around the cabbage and onions wrap it nicely I’m digging in! bounce it on the rice It’s PERFECT The meat is tender, juicy the initial marinade and flour really makes a difference It keeps the flavour and juices in the meat and then the onion helps to thicken the sauce the flour too

And that LAST addition of ginger This is what takes if over the top Too much heat weakens the aroma so I want you wait until the very END this way, you can truly smell and taste the ginger I had the pork shoulder first let’s try the pork loin Super TENDER!!

Pork shoulder is tender. That’s a given But pork loin, with less fat marbling makes it challening But we got it tender, juicy and saucy Here’s the recipe 6-8 slices, pork loin or shoulder 2-3 leaves, chopped raw cabbage cooking oil 1 piece (thumb-size), julienne ginger a bit of flour

Half an onion (grated then sliced) For the SAUCE grated onion 2 TBSP each of soy sauce, mirin (cooking wine), sake and sugar grated ginger Shoga-yaki (ginger pork) is versatile you can use thinner pieces of meat *maybe for sukiyaki* or pork belly thicker pieces of meat In Koh Kentetsu Kitchen

I’m thinking of making different types of shoga-yaki in the near future But first, I started with the most basic version it goes SO well with rice So that’s it! Thanks for watching and don’t forget to subscribe to our channel Bye!

ご飯がすすむシリーズ！
今回は定番のしょうが焼きをコウケンテツ流にワンランクアップさせる方法をご紹介します。

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【チャプター】
00:00 オープニング
02:06 下ごしらえ
07:00 調理
12:27 試食

■しっとり柔らか！ごはんがすすむ絶品しょうが焼き
【材料（2～3人分）】
・豚しょうが焼き用肉：6～8枚
・キャベツの千切り：2～3枚分
・サラダ油：大さじ1
・しょうがのせん切り：1かけ
・小麦粉：適宜
・玉ねぎ：1/2個
○しょうがだれ
・しょうゆ、みりん、酒：各大さじ2
・砂糖：小さじ1/2
・しょうがのすりおろし：1かけ

【作り方】
①豚肉は赤身と脂身の境目に切り目を入れて筋を切る。1/3量をすりおろし、残りは幅7～8ｍｍに切る。しょうがだれを混ぜすりおろした玉ねぎを混ぜる。

②バットに豚肉を並べ、たれ大さじ1～2を全体に薄く塗って全体になじませる。

③フライパンにサラダ油を中火に熱して玉ねぎをさっと炒めて取り出す。

④フライパンをよく熱し、豚肉に小麦粉を薄くまぶしてから並べ、片面をこんがり焼く。裏返してしょうがの千切りと残ったたれを加え、全体に絡める。

⑤器にキャベツ、玉ねぎを盛ってしょうが焼きをのせる。

【ポイント】
四十肩ロース

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Koh Kentetsu Kitchen
（料理研究家コウケンテツ公式チャンネル）
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