Easy Shogayaki - Japanese Ginger Pork

Close up shot of shogayaki cooking in a pan topped with thin slices of ginger.

Easy Shogayaki - Japanese Ginger Pork

Shogayaki pork is incredibly juicy and tender, infused with a zingy soy and ginger caramelised sauce. Get this amazing Japanese ginger pork on the table in just 20 mins!

Course Dinner

Cuisine Japanese

Prep Time 5

Cook Time 15

Total Time 20

Servings serves

Calories 312kcal

Author Wandercooks

Cost $10

Equipment

1 Large flat-bottomed fry pan, cast iron fry pan, or portable electric cooker

Ingredients

300 g pork loin sliced into thin steaks, can also use thin pork belly pieces and skip the flour
2 tbsp plain flour / all purpose flour sub with potato starch or cornstarch
½ onion sliced into thin half moons
1 tbsp vegetable oil sub with sesame oil for more flavour
Salt and pepper to taste

For the sauce

2 tbsp ginger julienned
1 tbsp ginger grated
½ onion grated (optional)
2 tbsp soy sauce
2 tbsp cooking sake sub Chinese cooking wine
2 tbsp mirin

Optional serving ideas

cabbage shredded, sub with lettuce
tomato a few slices
cucumber a few slices
rice
sesame seeds toasted or raw

Instructions

Mix together the sauce ingredients (grated and julienned ginger, optional grated onion, soy sauce, mirin and sake) in a small dish until combined.
2 tbsp ginger, 1 tbsp ginger, ½ onion, 2 tbsp soy sauce, 2 tbsp mirin, 2 tbsp cooking sake
Lay the thin pork loin strips on a plate. Sprinkle with flour and season with salt and pepper on both sides, loosely rubbing in the flour to make sure it’s well coated. This will help soften the meat and hold in the juices while cooking.
300 g pork loin, 2 tbsp plain flour / all purpose flour, Salt and pepper
Heat a large frying pan over high heat and drizzle in the vegetable oil.
1 tbsp vegetable oil
Once hot, lay in the coated pork loin steaks and fry for around 2-3 minutes on the first side, then flip and add in the sliced onion around to cook alongside the pork for another 2-3 minutes. Pork should be a light golden brown by this point.
½ onion
Pour over your seasoning sauce, and allow it to cook down and soak into the pork. Once the sauce has evaporated, switch off the heat.
Serve hot with your choice of garnishes: shredded cabbage (or lettuce), tomato, cucumber, rice and a sprinkle of sesame seeds.
cabbage, tomato, cucumber, rice, sesame seeds

Video

Notes

Sauce - You can reduce the sauce just a little, or cook down for longer to make it more caramelised and sticky. If you have leftover cooked ginger sauce in the pan, use this to garnish the meat or as a dressing over the salad.
Storage - Store any leftovers in an airtight container in the fridge for 2-3 days. Reheat in the microwave or back in the frying pan over low to medium heat so you don't burn the sugars in the sauce.
Protein - Try this with thin beef steaks, sliced chicken breast or whole boneless, skinless chicken thighs instead. It even works amazingly well with firm tofu steaks for a vegan/vegetarian version!
More Flavour - Grate garlic and extra onion in with the seasonings.
Optional Marinade - Rest the pork in a splash of cooking sake and/or ginger juice for 10-20 minutes before cooking. This will help to cover the strong meaty flavour of the pork, perfect if you have any fussy family members.
Skewers - Try it with diced pork threaded onto skewers, then cook and braise as per the recipe below. Otherwise, you could use the soy and ginger seasonings from this recipe on Japanese chicken skewers or tsukune meatball skewers.

Nutrition