10-Minute Vegan Ginger Pork (Shogayaki)

Ingredients

• 200 g Soy meat (Sliced or rehydrated; if using dry soy meat, use 200 g after rehydration.)
• 0.5 Onion (Sliced; approximately 55 g edible onion.)
• Flour (Enough to coat the soy meat lightly.)
• Oil (For frying.)
• 1 tbsp Soy sauce (For seasoning the soy meat.)
• Salt and black pepper (A pinch, to taste.)
• 2 tbsp Soy sauce (For the sauce.)
• 3 pieces Fresh ginger (Use one portion grated for the sauce and one portion julienned to finish; the source specifies three pieces but does not define their size. Approximately 15 g total.)
• 1 tbsp Mirin (For the sauce.)
• 1 clove Garlic (Optional; grated.)
• 1.5 tsp Sugar or maple syrup (Optional; use 1–2 tsp.)
• Cooked rice (Optional serving accompaniment; serve with the finished dish.)

Steps

1. 1

   If using dry soy meat, rehydrate it according to the package directions and drain well. Slice the onion, grate one portion of the ginger, and julienne another portion for finishing.

2. 2

   Place the soy meat in a bowl. Add 1 tablespoon soy sauce and a pinch of salt and pepper, then toss until evenly seasoned.

3. 3

   Lightly coat the seasoned soy meat with flour, shaking off any excess. The coating should be thin rather than thick or doughy.

4. 4

   In a small bowl, combine 2 tablespoons soy sauce, 1 tablespoon mirin, and the grated ginger. If using them, stir in the grated garlic and 1–2 teaspoons sugar or maple syrup.

5. 5

   Heat a thin layer of oil in a skillet over medium heat. Add the sliced onion and sauté until softened and lightly translucent, about 2–3 minutes.

6. 6

   Add the lightly floured soy meat to the skillet. Cook, turning and stirring as needed, until heated through and lightly browned, about 1–2 minutes.

7. 7

   Pour the prepared ginger sauce into the skillet. Stir and toss until the sauce coats the soy meat and onion and becomes glossy, about 1 minute.

8. 8

   Add the julienned ginger and stir briefly to distribute it while keeping some fresh ginger texture.

9. 9

   Serve immediately with rice. The dish is intended as a quick meal or bento-style component.

Notes

The post describes this as a 10-minute recipe. Ginger quantity and piece size are somewhat ambiguous in the source. Use gluten-free flour and tamari instead of regular flour and soy sauce if needed; check that the mirin is vegan.

Nutrition per serving

• main
• vegan
• plant-based
• Japanese-inspired
• quick meal
• 10-minute
• stovetop
• bento