In season当季Japanese日式
Shogayaki (Japanese Ginger Pork)姜烧猪肉
Thin pork slices in a bright ginger-soy glaze with crunchy shredded cabbage. Pre-sliced boneless loin keeps this approachable.薄猪肉片裹鲜姜酱油汁，配爽脆圆白菜丝；预先薄切的去骨里脊更省事。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
- Separate pork slices; use thin boneless loin, not thick bone-in chops. Thinly slice onion, finely shred washed cabbage and grate ginger. Mix ginger, soy, mirin, sake and sugar.肉片分开，使用薄切去骨里脊，不用厚带骨猪排；洋葱切薄、洗净白菜切细丝、姜擦末，混合姜、酱油、味醂、清酒与糖。
Written for 2 servings · cooking more? Use batches按 2 人份写 · 加量请分批按 2 人份寫 · 加量請分批Para 2 porciones · si haces más, por tandas2인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 2 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方2人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands; rinse fresh produce under running water and dry it. Keep raw meat or fish separate; do not wash raw poultry.洗手；蔬果用流水洗净并擦干。生肉、生鱼与即食食物分开，不冲洗生鸡肉。
- Measure the ingredient list before heating. Dashi means prepared liquid stock, not a spoonful of powder. Use instant dashi according to its label; drinking water mentioned separately is additional.开火前按清单量好食材。出汁指已调好的液体高汤，不是一勺粉末；速溶出汁按包装兑水。另提到的饮用水需额外备好。
Ingredients食材
- Thinly sliced boneless pork loin薄切去骨猪里脊片12 oz盎司
- Yellow onion黄洋葱0.5
- Fresh ginger, grated鲜姜末1 tbsp大勺
- Soy sauce酱油1.5 tbsp大勺
- Mirin味醂1.5 tbsp大勺
- Unsalted sake不加盐清酒1 tbsp大勺
- Sugar白糖1 tsp小勺
- Neutral oil (canola or vegetable)中性油（菜籽或植物油）1 tbsp大勺
- Green cabbage圆白菜4 oz盎司
Method做法
Pour the oil into the skillet and get it hot. Lay the pork slices in a single layer — work in batches if they don't all fit — and cook about 1–2 minutes per side, until lightly browned. Move them to a plate; they'll finish cooking later.
锅里倒油烧热，肉片铺成单层，放不下就分批煎，每面大约1–2分钟，煎到浅褐色。先盛到盘子里，等会儿还要回锅煮熟。
The meat has some color, but this is not the final doneness check.肉片开始上色，这还不是最终熟度检查。
Common mistake & quick fix容易错在哪，怎么补救
Keep raw meat and its tools away from ready-to-eat food; wash hands and tools after handling it.生肉及器具与即食食物分开，接触后洗手并清洗器具。
Drop the onion into the same pan and stir, until it softens. If the pan looks dry, add a splash of water.
原锅下洋葱翻炒，炒到变软。锅要是干了，就补一点水。
Onion is tender and pale golden.洋葱柔软、浅金黄。
Common mistake & quick fix容易错在哪，怎么补救
If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。
Put the pork back in with its juices, pour in the mixed ginger sauce, and simmer, turning the slices, for 2–3 minutes until the pork reaches 145°F (63°C). Turn off the heat and let it sit in the hot sauce at least 3 minutes.
猪肉连盘里的汁一起回锅，倒进调好的姜汁，边煮边翻动2–3分钟，煮到猪肉中心达到145°F (63°C)。关火，让肉在热汁里静置至少3分钟。
Pork is cooked and the glaze lightly coats the slices.猪肉熟透，肉片薄薄裹汁。
Common mistake & quick fix容易错在哪，怎么补救
Keep small, steady bubbles, not a fierce boil. If liquid runs low before the food is tender, add a little hot water.保持轻轻冒泡，别大滚；食材没软而汤快干时，补少量热水。
Serve the pork and onions next to the shredded cabbage. Spoon most of the sauce over the pork rather than all over the cabbage, so the cabbage stays crisp.
猪肉和洋葱放在白菜丝旁边。酱汁主要淋在肉上，别全浇在白菜上，这样白菜还能保持爽脆。
The cabbage stays fresh and crunchy alongside hot pork.白菜仍爽脆，与热猪肉相搭。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Yellow onion黄洋葱Flavor base of most savory cooking. Yellow for cooking, red raw. Firm, dry skins = fresh.咸味菜的底味。黄洋葱做菜，紫洋葱生吃。外皮干、紧实为新鲜。
Fresh ginger, grated鲜姜末Warming, aids digestion. Choose smooth, taut skin; scrape peel off with a spoon.温性、助消化。选表皮光滑饱满的；用勺子刮皮最方便。
Soy sauce酱油Umami and salt in one. Low-sodium versions cut ~40% salt.鲜和咸一次到位。低钠款少约四成盐。
Sugar白糖A little sugar balances salt and acidity; add gradually and taste as you go.少量糖能平衡咸和酸；分次加，边尝边调。
- Neutral oil (canola or vegetable)中性油（菜籽或植物油）
Extra-virgin olive oil for finishing; neutral oils (avocado, canola) for high heat.特级初榨橄榄油淋面；高温用中性油（牛油果油、菜籽油）。
Green cabbage圆白菜Cheap, crunchy, vitamin C and K. Heavy, tight heads keep for weeks.便宜爽脆，含维C和维K。选沉、紧实的，能放好几周。
Cookware厨具
Skillet with lid, small pot, colander, knife, board, measuring tools and food thermometer带盖平底锅、小锅、漏篮、刀、砧板、量具与食品温度计
Make it a balanced meal营养搭配建议
Pork supplies protein and cabbage adds vegetables. Add rice and another vegetable side such as sunomono for a more complete plate.猪肉提供蛋白质、白菜补蔬菜；加米饭与黄瓜沙拉等另一份蔬菜更完整。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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