{"id":42522,"title":"Japanese Shogayaki","modified":"2025-06-29T10:29:17+02:00","plain":"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.\n\n\n\nImagine 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.\n\n\n\nBegin with chilled soba with dipping sauce as a light starter.\n\n\n\nWhat is Japanese ginger pork?\n\n\n\nIn 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.\n\n\n\nEvery 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.\n\n\n\nServe it with fried rice\n\n\n\nI 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.\n\n\n\nIngredients for Japanese shogayaki\n\n\n\nDark 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.\n\n\n\nMirin: A sweet cooking sake that adds gentle sweetness and a traditional aroma.\n\n\n\nSake: No need for a premium bottle; even an inexpensive sake will enhance the flavour, so be sure to include it.\n\n\n\nPrefer chicken? Try my ginger chicken recipe instead.\n\n\n\nCraving beef instead? Take a look at my beef with spring onions recipe.\n\n\n\n\n\n\tShogayaki (Japanese Ginger Pork)\n\t\t\n\t\tQuick, flavorful ginger pork\u2014Japan\u2019s beloved shogayaki.\t\n\t\n\t\t\t\n\t\n\t\t300 g pork tenderloin, paper-thin slices1 thinly sliced green onionsSauce0.25 \u00bc onion, grated1 garlic clove, minced1 knob 2.5-cm knob fresh ginger, grated1 pinch of salt1 pinch of black pepper1 teaspoon granulated sugar2 tablespoons  dark soy sauce2 tablespoons  mirin2 tablespoons  sake\t\n\t\n\t\tHeat 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\u20132 minutes more, turning the pork to coat. Sprinkle with green onions and serve immediately.\t\n\t\n\t\tCraving extra sauce? Simply double all the sauce ingredients.\n\t\n\t\n\t\tPlat principalJaponaisePorc, Sauce soja dark","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/42522","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=42522"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/42522\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/846"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=42522"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=42522"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=42522"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}