Easy Shogayaki! Pork & Ginger Stir Fry #Shorts
Shogayaki is a quick and easy pork & ginger stir-fry that is great for lunch! Pork is briefly marinated in grated ginger and soy sauce then cooked quickly with vegetables. It is served with shredded cabbage and a bowl of rice, just like the teishoku-style lunches in Japan! Hope you give it a try at home!
Check out the full recipe here:
Ingredients 1-2 servings:
200-300g/7-10 oz of thinly sliced pork
1 knob of ginger
2-3 cloves of garlic
1 small onion
2 eringi mushrooms (5-6 button mushrooms)
2 tbsps of soy sauce
2 tbsps of sake
1 tbsp of mirin
2 tsp of sesame oil
Black pepper
1 tbsp of oyster sauce
1 tbsp of sake
1 tomato
Japanese Mayo
Sesame seeds
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【Traditional Japanese Recipes】Pink Pickled Sushi Ginger #Shorts
Tonight's recipe is a super easy one that will have you rolling in pickles for days, Pickled Ginger! Usually found in sushi restaurants in those little packets, now you can have a ton of it at home. Just peel, slice, boil and leave for 24 hours in the fridge, and you'll be golden!
Ingredients
・400g Fresh Ginger (Young and with the stalks)
・300ml Vinegar
・150g Sugar
・1 Tbsp Salt
Tips
Don't bring the vinegar mixture to a boil, just simmer until dissolved
When slicing the ginger, the thinner the better (ours turned out a little too thick)
Quick Ginger Chicken Stir fry ✨
Let’s cook easy #stirfry chicken!
Ingredients ????????
1 large chicken breast
Kosher salt
Lemon zest from 1 lemon
1 tbsp chopped ginger
1 tbsp honey
2 tbsp Chosen Foods Avocado Oil
1 tbsp lemon juice
2 tbsp coconut aminos
1 tbsp chopped green onion
#chosenfoods #clean #recipe #chicken
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Ginger Sauce (Japanese Steakhouse Copycat)
Japanese Steakhouse copycat ginger sauce is so quick and easy to make, you’ll need 6 ingredients and under 5 minutes to make it. This popular sauce that you eat at Benihana’s Japanese restaurants is a great dipping sauce for hibachi shrimp, steaks, chicken, veggies, and rice too.
Ingredients
2 tablespoons ginger, peeled and chopped roughly
1 medium yellow onion, roughly chopped
1/2 big lemon, zest and juice
1/4 cup rice vinegar
3/4 cup soy sauce
1 teaspoon brown sugar
Instructions
Using a spoon peel the thin brown skin off the ginger root and roughly chop it. Cut onion into quarters.
Add ginger and onion to a food processor and pulse it for a few seconds. This step is optional. Though you can pulse all ingredients together at once, I prefer to pulse onion and ginger first before I add in the liquids.
Add rice vinegar, soy sauce, brown sugar, zest of lemon, and freshly squeezed lemon juice to the processor. Pulse until desired consistency is reached. This sauce can be chunky as you like. Do not make it very smooth. It’s best with a chunky texture.
Taste the sauce and adjust it to your preference. If it’s too salty for your palate, squeeze a little more fresh lemon juice into it. If you prefer it a tad sweeter, add 1/2 teaspoon more brown sugar.
DETAILED RECIPE LINK -
???? Ginger Scallion Sauce: The Chinese Restaurant Way (薑蔥醬)!
Watch Daddy Lau teach us how to make his addictive ginger scallion sauce!
Additional Notes
1: Some chefs, especially at restaurants, skip cooking the ginger and scallions. Instead, they heat the oil and pour it on top of the raw, minced ginger and scallions. This results in a more pungent taste (which some people prefer), but my dad prefers cooking everything because it lasts much longer in the refrigerator.
2: This is an updated excerpt from our longer Bak Chit Gai video ( from our Lunar New Year series!) Ginger Scallion Sauce is a great recipe on its own, so I figured it deserves its own video.
3: To our regular subscribers - this video is shorter and missing a Meal Time. We never had a dedicated discussion of this sauce, but Meal Time isn't going anywhere in our future videos!
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???? RECIPE + INGREDIENTS????
Check out our blog for an adjustable list of ingredients and step-by-step videos:
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???? LINKS MENTIONED ????
- Bak Chit Gai / White Cut Chicken -
- Options for cleavers:
- Infrared thermometer:
- Thick wooden cutting board:
- How to shop for meats at the grocery store:
- Basic Chinese knife skills:
- Global Animal Partnership:
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???? COOKWARE WE USE/LOVE ????
- Electric Burner:
- Non-Stick Wok:
- Carbon Steel Wok:
- Non-Stick Pan:
- Carbon Steel Pan:
- Stainless Steel Skillet:
- Cookware Set:
- 8 Quart Pot:
- Cookware Collections:
- Pan Protector:
- Carbon Steel Seasoning Wax:
???? KNIVES WE USE/LOVE ????
- Dad's 40 year old Chinese Chef Knife:
- Chef Knife:
- Santoku Knife:
- Starter Knife Set:
- Sharpening Stone Set:
???????? KITCHEN ACCESSORIES WE USE/LOVE ????????
- Magnetic Knife Strip (storage):
- Cutting Board:
- Instant Read Thermometer #1:
- Instant Read Thermometer #2:
- Food Scale:
???? DAD'S SPECIAL INGREDIENTS ????
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil:
- Handcrafted Soy Sauce:
- Light Soy Sauce:
- Light Soy Sauce (Handcrafted):
- Dark Soy Sauce:
- Dark Soy Sauce (Handcrafted):
- Rice Cooking Wine:
- Premium Oyster Sauce:
- Chili Oil:
- Hoisin Sauce:
- Chicken Bouillon:
- Shaoxing Cooking Wine:
Options for Vegetarian Oyster Sauce
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Options for Gluten Free Oyster Sauce
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???? MY CAMERA GEAR! ????
- My Workhorse Camera:
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Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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⏲ CHAPTERS ⏲
00:00 - Intro
00:47 - Chop ginger and scallions
03:08 - Cook in oil
05:11 - Flavor the sauce
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???? OTHER CREDITS ????
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -
Overhead Camera Rig built by P.Oak -
Chinese Subtitles by Wynee Pan -
dinner ready in 20 minutes - ginger glazed chicken
#shorts #cooking #recipes #food #foodie #asmr
FULL RECIPE: