Japanese🥩 Meat

Japanese Ginger Pork (Shogayaki)

Name: Japanese Ginger Pork (Shogayaki)
Total time: 15 min
Cuisine: Japanese
Ingredients: 350 g Pork loin or shoulder, thinly sliced; ~3 tbsp Fresh ginger; ½ Onion; ¼ Cabbage; 3 tbsp Soy sauce; 3 tbsp Mirin; 3 tbsp Sake; 2 tsp Sugar; 1 tbsp Water; ~2 tbsp Potato starch (or cornstarch/all-purpose flour); 2 tbsp Oil; to taste Black pepper; a pinch Salt; ~6-8 Shishito peppers (optional); ~8-10 Cherry tomatoes (optional)

⏱ 15 min

A classic Japanese dish featuring thinly sliced pork coated in a savory ginger soy-based sauce. Simple, quick, and bursting with umami flavor. Perfect for weeknight dinners, with tender juicy meat and a well-balanced sweet and salty sauce that pairs beautifully with rice and cabbage.

Adapted from a video by Aaron and Claire

This 15 Minute Japanese Ginger Pork Will Be Your New Favorite Weeknight Dinner l Shogayaki

Watch on YouTube

Ingredients

Pork loin or shoulder, thinly sliced350 g
Fresh gingergrated to extract juice~3 tbspest.
Onionsliced½
Cabbagethinly shredded, soaked in cold water¼
Soy sauce3 tbsp
Mirin3 tbsp
Sake3 tbsp
Sugar2 tsp
Water1 tbsp
Potato starch (or cornstarch/all-purpose flour)

Steps

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1
Lightly scrape the ginger skin with a spoon, then grate it directly into a bowl to capture all the flavorful juice.
2
In a small bowl, combine the grated ginger, soy sauce, mirin, sake, sugar, and water. Mix well and set aside.
3
Slice the onion into medium-thickness slices.
4
Thinly shred a quarter of the cabbage and soak it in cold water for 1-2 minutes to remove bitterness and enhance crispness, then drain well.
5
Slice the pork thin, make a few shallow slashes along the edges, and gently poke them to prevent curling during cooking. Season both sides with black pepper.
6
Lightly coat the pork slices with potato starch (or cornstarch/all-purpose flour) to help lock in juices and allow the sauce to cling better.
7
Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the onion slices with a pinch of salt and sauté for 3-4 minutes until softened and lightly browned. Remove and set aside.
8
Add 1 tablespoon of oil to the same pan and heat over medium-high heat. Working in two batches to avoid crowding, cook the pork for 1-2 minutes until lightly browned on the bottom, flip, and cook for a few more minutes until no longer pink. Avoid overcooking.
9
Reduce heat to medium, return the first batch of pork and onions to the pan, give the sauce a quick stir, and pour it in.
10
Let the sauce come to a gentle bubble and simmer for 2-3 minutes, frequently flipping the pork pieces to ensure they absorb the sauce evenly. When the sauce has thickened and the pork is well coated, the dish is done.
11
Arrange a generous amount of shredded cabbage on a plate, neatly place the ginger pork beside it, and drizzle with sauce from the pan. Optionally garnish with grilled shishito peppers and cherry tomatoes for a fancy presentation.

Japanese Ginger Pork (Shogayaki)

Ingredients

Steps

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