{"id":12574,"date":"2016-07-04T20:27:38","date_gmt":"2016-07-04T20:27:38","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=12574"},"modified":"2016-07-04T20:35:57","modified_gmt":"2016-07-04T20:35:57","slug":"shogayaki","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/shogayaki\/","title":{"rendered":"Shogayaki &#8211; Japanese Ginger Pork"},"content":{"rendered":"<p><strong>INGREDIENTS<\/strong><\/p>\n<ul>\n<li>1 inch piece of grated ginger<\/li>\n<li>1 onion &#8211; sliced thin<\/li>\n<li>Sesame seed oil<\/li>\n<li>1 lb pork loin<\/li>\n<li>Marinate<br \/>\n&#8211; 1 TBL soy sauce<br \/>\n&#8211; 1 TBL sugar<br \/>\n&#8211; 1 TBL sake<br \/>\n&#8211; 1 TBL mirin<br \/>\n&#8211; 1\/2 tsp pepper and salt<\/li>\n<\/ul>\n<p><strong>STEP BY STEP<\/strong><\/p>\n<ol>\n<li>About 1-2 hours before eating, put your pork loin into the freezer for 30 minutes<br \/>\nThis will make it easier to slice<\/li>\n<li>Slice your pork loin on the bias as thin as possible<\/li>\n<li>Put into zip lock bag with your marinate &#8211; refrigerate<br \/>\n<strong>ABOUT 30 MINUTES BEFORE EATING<\/strong><\/li>\n<li>Meanwhile &#8211; Srape the skin off your ginger using the edge of a spoon<\/li>\n<li>Grate ginger on microplane<\/li>\n<li>Put sesame oil into hot pan over medium low heat<\/li>\n<li>Saute your onions just to lighten and soften<\/li>\n<li>Toss your pork slices in with the onions for only about 2-3 minutes<\/li>\n<li>Serve with white rice or fried rice<\/li>\n<\/ol>\n<p>Consider a hot cast iron skillet at the table, and allow people to cook their own meat.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS 1 inch piece of grated ginger 1 onion &#8211; sliced thin Sesame seed oil 1 lb pork loin Marinate &#8211; 1 TBL soy sauce &#8211; 1 TBL sugar &#8211; 1 TBL sake &#8211; 1 TBL mirin &#8211; 1\/2 tsp pepper and salt STEP BY STEP About 1-2 hours before eating, put your pork loin &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/shogayaki\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Shogayaki &#8211; Japanese Ginger Pork&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[188,171],"tags":[],"class_list":["post-12574","post","type-post","status-publish","format-standard","hentry","category-book-meat-to-eat-other","category-world-cuisine"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/12574","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=12574"}],"version-history":[{"count":3,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/12574\/revisions"}],"predecessor-version":[{"id":12577,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/12574\/revisions\/12577"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=12574"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=12574"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=12574"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}