Ginger pork, also called Shogayaki (u00017cu000584u000598u000704), is a Japanese dish that is hugely popular; in fact, it is said to be the second most loved meal in Japan.
Imagine tender, juicy slices of pork glazed in a light ginger sauce and served over hot rice or a bed of shredded cabbage. Pure comfort. Today I’m going to show you how to make it at home.
What is Japanese ginger pork?
In Japan the dish is called Shogayaki (u00017cu000584u000598u000704). Shoga (u00017cu000584) means ginger, and yaki means grill or fry. The pork is simmered in a mixture of soy sauce, sake, mirin, and plenty of fresh ginger.
Every Japanese household has its own take on ginger pork, so you will come across many variations. Some cooks leave out the onion, others skip the sweetener (no mirin or sugar), some add garlic, and many use different cuts of pork.
I like the sauce cooked down until it is thick and almost caramelised (that is why it looks so dark in the photo), but feel free to leave it lighter or even double the quantity so the pork is swimming in sauce. It is completely up to you.
Ingredients for Japanese shogayaki
Dark soy sauce: Richer and slightly sweeter than light soy sauce, it is now easy to find online or in Asian supermarkets. It lends depth and a lovely mahogany colour to the pork.
Mirin: A sweet cooking sake that adds gentle sweetness and a traditional aroma.
Sake: No need for a premium bottle; even an inexpensive sake will enhance the flavour, so be sure to include it.
Prefer chicken? Try my ginger chicken recipe instead.
Craving beef instead? Take a look at my beef with spring onions recipe.
Shogayaki (Japanese Ginger Pork)
Ingredients
- 300 g pork tenderloin, paper-thin slices
- 1 thinly sliced green onions
Sauce
- 0.25 ¼ onion, grated
- 1 garlic clove, minced
- 1 knob 2.5-cm knob fresh ginger, grated
- 1 pinch of salt
- 1 pinch of black pepper
- 1 teaspoon granulated sugar
- 2 tablespoons dark soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
Instructions
- Heat a drizzle of oil in a large skillet over medium-high heat. When the pan is hot, add the pork and sear until both sides are nicely browned.
- Pour in the sauce and cook for 1–2 minutes more, turning the pork to coat. Sprinkle with green onions and serve immediately.
