Shougayaki’ grilled meat sauce

Description

A skilful blend of soy sauce and sesame oil, pureed garlic and ginger paste, a little kombu for roundness… A harmony of sweetness and strength, invented by the chefs of the Youshoku Ogata restaurant in Kyoto, that takes the shougayaki sauce far beyond its original mission.

The word shougayaki means grilled ginger in Japanese. It refers to a dish at least as popular in its homeland as the famous tonkatsu breaded pork cutlet, but largely unknown here: grilled pork with ginger. On paper, this shougayaki sauce is meant to accompany the cooking of the pork slices. In fact, it can also be used to cook white and red meats, as well as vegetables and fried noodles. But that’s not all.

Shougayaki sauce is excellent with Japanese or Chinese ravioli, whether grilled, poached or steamed, with fresh silken tofu accompanied by a little spring onion, with oily fish such as salmon or tuna… It’s also ideal for marinades. In short, shougayaki is much more than the sum of its parts.

Storage:

Once opened, in the refrigerator.

Ingredients:

Soy sauce, sugar, ginger paste, lemon juice, garlic paste, sesame oil, starch, yeast extract, salt, kombu root powder.

Shelf life:

One year