Gingery seared pork (Shōga yaki) from Washoku: Recipes from the Japanese Home Kitchen by Elizabeth Andoh

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • abrownb1 on January 09, 2024

    Good basic recipe. Gathering the ginger juice is a bit fiddly but other than that it's super quick to throw together. I'd probably chop the peppers into large chunks next time to make it easier to eat. I cooked it in a heavy nonstick skillet and it browned very nicely and the pan was easy to clean!

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