Ginger Pork (Shogayaki) Recipe
This is Japanese home cooking at its best: thin pork slices glazed in a ginger-soy sauce that caramelizes in the pan. The key is using fresh ginger and garlic for a vibrant, aromatic sauce. The whole meal comes together in about 20 minutes.
Ingredients
For the Sauce
- 2 tablespoons sake
- 2 tablespoons mirin
- 2 tablespoons soy sauce
- 1 tablespoon fresh ginger, grated
- 2 cloves fresh garlic, grated
- 1 tablespoon light brown sugar
- 1/2 teaspoon Diamond Crystal kosher salt
- 1 large onion
For the Pork
- 1 pound thinly sliced pork loin or shoulder
- 2 tablespoons neutral oil (like canola or grapeseed)
- Shredded cabbage, for serving
- Toasted sesame seeds and sliced scallions, for garnish
Make the Sauce and Prep the Pork
In a small bowl, whisk together the sake, mirin, soy sauce, grated ginger, grated garlic, brown sugar, and salt until the sugar is dissolved.
Grate about 2 tablespoons of the onion directly into the sauce; the enzymes in the raw onion will help tenderize the pork. Thinly slice the rest of the onion and set it aside.
If your pork slices are large, cut them into more manageable pieces. Make a few shallow cuts across the surface of each piece to prevent them from curling up in the hot pan.
Pour about half of the sauce over the pork and let it marinate for about 15 minutes while you prepare your other components.
Sear the Pork in Batches
Heat the oil in a large skillet over medium-high heat. The oil should shimmer before you add the meat.
Working in batches, place the pork in the skillet in a single layer. Do not overcrowd the pan, or the pork will steam instead of sear.
Cook for ~1-2 minutes per side, until just lightly browned and cooked through. Transfer the cooked pork to a plate.
Finish the Dish
Add the sliced onions to the hot skillet. Cook, stirring frequently, for ~4-5 minutes until they have softened and are lightly golden.
Return the pork to the skillet with the onions. Pour in the remaining sauce.
Cook for another 1-2 minutes, stirring and flipping the pork, until the sauce has thickened into a glaze that coats everything.
Serve Immediately
Serve the pork and onions hot, alongside a pile of fresh, shredded cabbage. Garnish with toasted sesame seeds and sliced scallions.
Ginger Pork (Shogayaki)
Ingredients
For the Sauce
- 2 tablespoons sake
- 2 tablespoons mirin
- 2 tablespoons soy sauce
- 1 tablespoon fresh ginger grated
- 2 cloves fresh garlic grated
- 1 tablespoon light brown sugar
- 1/2 teaspoon Diamond Crystal kosher salt
- 1 large onion
For the Pork
- 1 pound thinly sliced pork loin or shoulder
- 2 tablespoons neutral oil like canola or grapeseed
- Shredded cabbage for serving
- Toasted sesame seeds and sliced scallions for garnish
Method
- Whisk sake, mirin, soy sauce, grated ginger, garlic, brown sugar, and salt in a bowl.
- Grate 2 tbsp onion into sauce; thinly slice remaining onion.
- Cut pork into manageable pieces if large. Score surface lightly to prevent curling.
- Pour half sauce over pork; marinate 15 minutes.
- Heat oil in large skillet over medium-high heat until shimmering.
- Cook pork in single-layer batches, 1-2 minutes per side until lightly browned. Remove to plate.
- Cook sliced onions in same pan 4-5 minutes until softened and golden.
- Return pork to pan with onions and remaining sauce.
- Cook 1-2 minutes until sauce thickens to glaze.
- Serve hot over shredded cabbage; garnish with sesame seeds and scallions.
