Contributed by Naoko’s Kitchen
Shogayaki (ginger pork) is possibly one of the most popular dishes in Japan. It’s so easy yet tasty. That’s why this dish is loved by many for generations.
Today, together with Naoko from Naoko’s Kitchen, we are introducing a fancier version of shogayaki that’s perfect for a special occasion. But don’t fret! Although this dish looks extremely fancy and hard to make, it actually only takes about 20-30 minutes to prepare this recipe.
Naoko also gave us some tips for several tips on how to recreate an eye-catching plate. Plating is definitely one of the important tenets in Japanese cuisine. Read on to find out how to re-create this beautiful plate in your kitchen.
Tips for Plating
#1 Vertical food presentation
Vertical presentation is an easy way to create a real masterpiece on your plate. Main food is often placed in the middle of the plate while the rest of it remains empty or is subtly decorated with sauce, spices or herbs.
#2 Create height on your plate
Another way to catch your guests’ eyes is to utilize the power of height. Creating a tall presentation can enhance visual appeal. You can also balance out taller ingredients by leaning long, flat items against them.
#3 Don’t overcrowd your plate
Please be sure to never overcrowd your canvas, and keep it simple by focusing on the balance of remaining empty space.
Meet Naoko’s Kitchen
Naoko’s Kitchen is brought to you by Japanese cook and Culinary Artist Naoko Kashiwagi who is living in the UK. Naoko has been sharing her authentic taste, knowledge and skills of Japanese food by hosting pop-ups and Japanese cooking classes in Cornwall, UK. More than thousand foodies from all over the world have participated in her informative and hands-on classes. They all enjoyed the entertainment of her exquisite dishes!
Naoko’s Kitchen is the first authentic Japanese pop-ups in Cornwall, this style allows her to collaborate with a lot of local businesses aiming at supporting each other as well. Her mission is simple: To entertain the customers with authentic Japanese flavors by adding subtle European twists to create innovative dishes.
Naoko’s Kitchen’s concept promises to create family favorites using the freshest local Cornish seafood and seasonal ingredients with Naoko’s imagination and creativity. She creates a dish mixing authenticity with innovation for your taste buds and eyes.
Grilled Pork, Ginger and Leek with Anchovy
Recipe by Naoko's Kitchen
- ½ lb lb Pork Steak
- 2 Tbsp Ginger, grated
- 2 clove Garlic, grated
- 2 fillet Anchovy
- 1 Leek
- Fresh Coriander
- 2 Tbsp Plain Flour
- 2 tsp Sea Salt
- 4 Tbsp Sun Flower Oil
- Boiled Broccoli, for garnishing
- Sliced Radish, for garnishing
- Toasted Sesame Seeds, for garnishing
Make the ginger and leek sauté
- Put the ginger, garlic, anchovy fillet and two tablespoons of sun flower oil in a small frying pan and heat it over low heat for about 5 minutes.
- Add the sliced leek and keep heating until the leek turns nicely brown.
Grill the pork steak
- Apply salt over the steak, and then apply flour. Remove the excess flour by tapping the steak.
- Place the remaining 2 tablespoons of oil in a frying pan and heat well over high heat. Place the steak and grill one side on high heat until it turns crispy. Don’t move the steak.
- Flip over the steak and turn the heat down to low. Place the lid on and keep cooking until thoroughly cooked.
Meanwhile make the sesame dressing
- Put Tahini, mayonnaise, soy sauce, vinegar and sea salt in a bowl and combine well.
- Pour the sun flower oil little by little while stirring continuously.
Plate the food
- Transfer the steak from the heat to the chopping board. Slice it into about 1-inch thick sticks.
- Assemble the pork like a base of a camp fire in the middle of the plate.
- Place the sautéed ginger and leek on top of the steak and sprinkle some chopped fresh coriander.
- On right hand side of the plate, draw a vertical line with sesame dressing using a cooking brush or the back of a spoon.
- Sprinkle some toasted sesame seeds along the line. Place some boiled broccoli, sliced radish, and sprinkle sea salt randomly on the plate.