Ginger Pork (Shogayaki)
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
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.
Notes
Don't overcrowd pan when cooking pork to ensure proper searing.