Maiale allo zenzero

Maiale allo zenzero

Il maiale allo zenzero, in giapponese Buta no Shouga Yaki (豚 の 生姜 焼 き), è tra i piatti più diffusi della cucina casalinga in Giappone, insieme ad altri classici moderni come il Chicken Teriyaki o il Japanese Curry.

In lingua giapponese Buta significa maiale, Shouga è lo zenzero e Yaki significa griglia.
Di solito viene servito insieme a cavoli tagliuzzati in insalata oppure insieme a riso e zuppa di miso.
Troverete il Buta no Shouga Yaki in tutti i menu standard per il pranzo presso i ristoranti giapponesi informali.

Ricetta giapponese semplice e velocissima, il Buta no Shouga Yaki è un piatto davvero facile da preparare a casa, e richiede l’utilizzo di pochissimi ingredienti.
Inoltre lo zenzero ha anche alcuni superpoteri nascosti che lo rendono l’aggiunta perfetta a questo piatto: non solo rende la carne saporita e tenera, ma la fa anche durare più a lungo.

P.S.: Se decidi di preparare questo piatto usando un taglio tipo spalla, ti consiglio di far marinare la carne nella salsa di soia per una notte, ma se usi un taglio molto tenero come il filetto, potrai eliminare il tempo di marinatura. La chiave è usare un taglio con un po’ di grasso.

Tempo di preparazione: 30 minuti

Porzioni: 4 persone

400 grammi di carne di maiale (lombo, spalla o controfiletto)
5 cucchiai di salsa Teriyaki
1 zenzero grattuggiato
Mezza cipolla

Tagliare la carne di maiale in fettine sottili e mettere da parte.
Pelare lo zenzero con un cucchiaino, grattugiarne la polpa dentro ad una ciotola.
Affettare la cipolla a lamelle sottile.
Grattugiare il cavolo a julienne, ed immergerlo in una bacinella colma d’acqua.
In una padella versate un filo d’olio e quando sarà ben caldo adagiate le fette di maiale.
Fate cuocere fino a renderle croccanti e girateli sull’altro lato.
Una volta ben dorate su ambo i lati, levatele dalla padella e mettetele a riposare in una pirofila.

Nel frattempo soffriggete le lamelle di cipolla nella padella che avete usato per il maiale.
Aggiungete la salsa Teriyaki e lasciate caramellare.
Aggiungete il maiale e lo zenzero grattugiato.

Mischiate bene e servite nella pirofila.
Aggiungete di lato il cavolo grattugiato e della maionese, e (se vi piace) del wasabi.

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