- Shred green cabbage as thinly as possible, soak it in ice cold water in the refrigerator for a few hours.
- Whisk together marinade ingredients.
- Slice pork across grain ¼” thick.
- Pour marinade over pork and press down gently to disperse it. After an hour or so, turn pork over in marinade and let sit another hour.
- Grill pork over hot coals until deeply charred on one side and turn over to finish cooking.
- Serve immediately with a mound of crisp cabbage drizzled with seasoned rice vinegar and Kikkoman Soy Sauce
Shogayaki
kikkoman products used:
ingredients
2 tablespoons grated fresh ginger
2 cloves grated fresh garlic
2 tablespoons grated fresh yellow onion
4 tablespoons Kikkoman Soy Sauce (Can substitute with Kikkoman Less Sodium Soy Sauce or Tamari)
A pinch of brown sugar
2 pounds thinly sliced pork, can be loin or shoulder, or for a more decadent version, use Pork Belly
Finely shredded green cabbage, as needed
Kikkoman Rice Vinegar
directions
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THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE