SHOGAYAKI (Ginger Pork) Recipe | Japanese Singing Cooking Man

[@ajk1989]

thanks for the video! it looks just like the shogayaki I had in Osaka last year, can't wait to cook this

[@thebossmj79]

I just finished making this! It's delicious! This is what I remember Japanese food tasting like. I miss Japan. Love the food and the culture and the people. ❤️❤️❤️

[@monthonnaksri]

Your class was one of the highlights of our trip! Good to see you uploading Taro!

[@japanese1cooking]

Monthon Naksri Thanks!! I knew I would come back!! Haha

[@azurisora9836]

I subscribed as you explained so clearly and gave a lesson in Nihongo too,

[@hgclobo123]

I’m glad I found you on KZbin! My wife and I took your class about 2 years ago on our honeymoon, very good memories!

[@japanese1cooking]

Corral Lobo Thank you for finding me!!! I’ll get more videos out!

[@zackliwanagan8219]

This is the TASTIEST Shogayaki i ever made ! No doubt the taste was authentic Japanese ,i remembered when i was in Japan, Domo arigatto! Keep Up the good works! More power! Many many THUMBS UP!

[@japanese1cooking]

Thank you for leaving a wonderful comment!! I’m very happy of your cooking and thankful of your kind words!!!! Enjoy cooking!

[@jeffersonchua5396]

I was looking for a recipe video for shogayaki, I didn't expect to be relaxed so much with this video. Thank you for this!

[@japanese1cooking]

Thank you for watching and relaxing! I will try to make more of these relaxing videos!!😁

[@elucid07]

I've been following you for like 8 years. So glad you're uploading again!

[@japanese1cooking]

Omg thanks for finding me so early and sorry for leaving you bored with my laziness! I’ll get more videos out!

[@elucid07]

@@japanese1cooking I did your kakuni pork way back when you posted it. Was absolutely amazing and of the 4-5 recipes I remember testing, yours was the best!

[@raquelnakayama3575]

I enjoyed your cooking.Very simple and I will start trying it for our dinner tonight.

[@japanese1cooking]

Thank you so much!! I hope all goes well!!

[@amrfigueroa]

wowww thank you for showing how it is possible to shred cabbage with just a knife!!! will try that soon!

[@japanese1cooking]

Haha! My way works!! I’ve been doing it this way for 15 years. Haha However, the standard way is to stack the leaves and julienne it!!

[@amrfigueroa]

@@japanese1cooking it definitely works, sir! I have tried it and it was easier compared to when i try to let the cabbage face down... i got to slice them thinly! arigato gosaimasu, sensei

[@theguynextdoor4978]

I ran out of mirin but made shogayaki with soy, sake, and sugar. It also worked out quite well. Added the sake to the pan to let it evaporate and get rid of the alcohol smell, and then proceed with sugar and soy.

[@japanese1cooking]

Smart!! Very well done!!

[@bobreefman]

Great to see you again. My wife and I took classes from you in 2012 and 2013. We are still using your techniques and tools that you recommended.

[@japanese1cooking]

Bob Reefman Great to hear that!!! Thank you very much for your message:)

[@shubhamsaroj8783]

Japanese are very disciplined and well mannered.I like your behaviour and your recipe too.

[@EmmaShindoN]

As I was browsing on different menu about shogayaki, I got curious what tips can singing cook give me. So I watched it and thanks a lot for such a simple way of preparing it. I’ll cook it for tonight. Domo arigato gozaimashita. Keep sharing - Emma Shindo

[@japanese1cooking]

Thank you very much for liking my video!!! I truly appreciate your kind comment!! I’m now a Happy Singing Cooking Man😄

[@Bulbagaba992]

Thank you for this video. Looking for recipe for this, this is one of my favorite Japanese dishes to pair with rice.

[@japanese1cooking]

Christopher Calara Great to hear that!!! Mine too!!

[@JillCao]

Simple and tasty ❤ love it!

[@gerletbenitez1736]

Look so yummy

[@high_roller22]

Going to try this, thank you!

[@japanese1cooking]

Yay 😁

[@Batatafriita]

Your vídeo are super great. Cheers from Swiss

[@japanese1cooking]

Thank you!!! I love rosti!

[@Greicealix]

Seems delicious

[@bearythirsty]

Great video Taro-San! Keep up the great work and content

[@japanese1cooking]

Thanks!! I will get a new video out soon!!

[@bearythirsty]

EZ Japanese Home Cooking with Taro We are proud that we have sent 4 other members of our family to your cooking class after my wife and I did it in 2014. Best activity we did (or anyone can do when visiting Kyoto)!

[@japanese1cooking]

Peter Huang So kind of you to leave such a warm hearted comment!! I feel very honored to be part of your(and your other family members’) trip to Japan:)

[@zackliwanagan8219]

Subscriber from Philippines!

[@japanese1cooking]

Thank you sooo much!

[@aaabuzo]

Thank you Taro san. I missed this easy and simple authentic approach to japanese pork and cabbage recipe. I hope you can also share tokyo hot & spicy tantan mein soup 🤗🙏🙋‍♀️ because I just tried this once near Shibuya station and it left a very lasting memory of my 4yrs stay in Japan with my University friends. Gambatte kudasai!

[@japanese1cooking]

Thank you so much for liking the recipe!! Ah, ramen has many unique recipes. Since it’s a fusion food of Japanese and Chinese, people don’t make ramen at home... I could try, but it would be pretentious since it’s not something I do on daily bases. If I ever get interested in making ramen from scratch at home, I’ll definitely make a video of tantanmen!!

[@mikylasalvador1885]

,,ilove this food😍,,will cook later❣️

[@japanese1cooking]

Please do! It’s quick and tasty!😁

[@md.raisuddin8832]

Good food making

[@ruthsalazar464]

Nice one

[@oyezi7w747]

¿Se puede hacer lo mismo con pollo?

[@michaelvandenheever3990]

This could be the house speciality

[@hitomiskitchen294]

Love pork ginger!

[@JeneRirai]

Looks so yummy! Can you use regular pork steaks? Or does it have to be thinly sliced? What about bacon, will it work?

[@japanese1cooking]

Thinly sliced meat is better as the flavor sits in quicker. But another reason we eat thin meat in japan is because we eat with chopsticks. So if you eat with a fork and knife, thicker meat is not an issue when eating. Then it’s just the matter of how much flavor you want in the meat. I would not use bacon as it is often belly and with salt, too heavy😉

[@JeneRirai]

@@japanese1cooking thanks so much for answering my questions! I'm going to try to make it tonight

[@rishia3113]

Thank you for this video! I will subscribe your channel!

[@japanese1cooking]

Thank you so much ☺️ thank

[@ymrdmr9796]

Thankyou

[@JLee-w9k]

Which pork cut do u use

[@kischelnelson4567]

Do you have to use wheat flour for your recipes or can you use white flour instead?

[@japanese1cooking]

white flour should be fine! It might just be a translation thing. Even without any flour, it’s not a problem.

[@oloindafolo]

Thank you for the recipe. You didn't tell us what kind of soup you had with your shogayaki 😉

[@jennamicieli2931]

I notice the sugar is not white, what kind is it? Thank-you for making the time to make this video!

[@japanese1cooking]

It’s a type of raw sugar. Any sugar will do:)

[@VanLe-ex8hr]

Raw sugar is bleached (chemical procees) to make it whiter. Do u really want that?

[@estherli439]

Nice ❤

[@briangallagher9769]

Had never heard of this before. I tried your recipe and it was very good!

[@malafunkshun8086]

This ones a great recipe! Pork gingers always been one of my favorite dishes since I was young 😊🤙🏼

[@Gantzz321]

hate that living on the exact opposite side of the world (east coast of Canada) Mirin is next to impossible to get. Ordering online and waiting 2 months for it to get here. This is my first video I have watched on your channel, loved it, now subscribed to your channel.

[@japanese1cooking]

Thank you so much!! It’s amazing we get real information from around the work these days!😁

[@NiGHTSaturn]

If you mean east coast like Québec and New Brunswick, it’s at every Provigo/Loblaws! I do understand though that in NFL PEI and other areas, it must be difficult!

[@kamikazitsunami]

I see you're not making videos anymore but I would have recommended that you ease back on the music because it's harder to hear you.

[@yte4770]

Finally something to do with the pork. I really don't know what to do with the meat I buy at supa, except for using for sukiyaki. They're too thin and small to make anything I know.

[@japanese1cooking]

Awesome! Now you know!! We eat everything with chopsticks so these thin slices are easy to eat.

[@yte4770]

@@japanese1cooking I honestly just throw them in curry just because I didn't know what to dk with them. Now I know. Going to buy mirin and sauce next time.

[@japanese1cooking]

@@yte4770 Super! Hope you like the recipe!!

[@MrNatural73]

👍👍

[@nordomingo]

Did you use the mirin?

[@japanese1cooking]

Yes I did, but it’s not a must. Last week, I cooked shogayaki with just soy, sugar and ginger.

[@nordomingo]

@@japanese1cooking Trying this in a few minutes. Wish me luck! Thank you!:)

[@japanese1cooking]

@@nordomingo Best of luck!

[@moonwong]

Thanks for the recipe. Can I use cooking sake instead of Mirin? Mistakenly bought 2 cooking sake instead of one each.

[@olubusayomoronfolu4609]

Soooo would thinly sliced pork bacically be bacon

[@japanese1cooking]

Bacon without any seasonings, curing and smoking.

[@bunniewood]

I was stunned to see so much sugar go in. How do the Japanese stay so slim when they had sugar to everything and eat white rice?

[@ワグナーマイク]

No, onion?

[@japanese1cooking]

Last night, I did!! Either is fine😊

[@JasonPena-dv4lg]

There's something magical about your food. I appreciate your efforts; I was wondering if you could share a video of you cooking with KHAL viewers

[@Cohowarren]

Damn Little ginger.

[@tonethsinco6929]

comment

[@ji1511]

Would love to learn your recipe but your is just too loud .

[@japanese1cooking]

J C I will see if I can turn down the BGM!! Thanks for your comment!!

[@ji1511]

@@japanese1cooking Great, if the music can be softer. I did cook the ginger pork tho.......n it was yummy. Thank you.

[@japanese1cooking]

J C I will see what I can do!!😄