How to make Ginger Pork (Shogayaki) using pork loin steaks

[@heinnguyen9787]

Greetings from U.S., your explanations are so clear , I can follow you easily. Thanks so much!

[@japanesefoodathome]

Hello Hein. Thanks for your comments! It would be great if you give it a try following this video😉

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[@japanesefoodathome]

Thank you Zaur! I'm glad you enjoyed this 😊

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[@japanesefoodathome]

Thanks! Will do my best to create good videos constantly 😉

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[@japanesefoodathome]

Hello dear my new friend. Thank you for your uplifting words. I'm so glad and motivated a lot! 😊

[@luckyunboxing2056]

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[@japanesefoodathome]

I'm honored. Thank you! 😊

[@AndyjapVinyl]

Excellent once again! My wife and I both watched this. The key difference to ours is the addition of the shiso, which we will definitely be trying.

[@japanesefoodathome]

Thanks! I didn't know shiso was a common garden herb in England :D Give it a try when you cook shogayaki next time!

[@AndyjapVinyl]

It isn't so common, We buy the seeds when we are back in Japan.@@japanesefoodathome

[@japanesefoodathome]

@@AndyjapVinyl I see. Shiso is easy to grow even in England, right? :)

[@erichgallardo9772]

Greetings from the Philippines, do you have Ginger Chicken recipes ? or can i substitute chicken for pork ?

[@japanesefoodathome]

Hello Erich, thank you for the question. Basically you can replace the pork steaks with chicken thighs. In this case, you don't have to make tiny cuts with a paring knife or reduce the thickness with a meat mallet. Instead, prick your chicken thighs with a fork before marinating to help the marinade penetrate them, and simmer them in the sauce for a bit longer than the pork steaks after pan-searing to cook them through properly. Hope this helps🙂