Pork Shogayaki is another popular dish for lunch and dinner in Japan. The flavors of spicy ginger (shoga) and soy sauce with a touch of sweetness from Mirin taste great with steamed rice. It is not as sweet as a typical Teriyaki sauce. This tasty ginger sauce may stimulate your appetite, and you might have to watch out or you’ll be taking a second serving of rice.
Pork Shogayaki is served at a lot of Japanese restaurants during lunch time. It is quick, tasty, and very reasonably priced; therefore, it is perfect for everyday lunch. Because it’s easy to make, Pork Shogayaki is also a great home-cooking dish, too. You only need very basic Japanese ingredients like soy sauce, Sake, and Mirin to season along with grated ginger. You have to have thinly sliced pork, though, which may not be available at the local market in your country. If that’s the case, ask a butcher, or just buy a chunk of pork loin, half-freeze it, and slice thinly with a sharp knife.
Pork Shogayaki is usually served with shredded cabbage. The extra sauce from Shogayaki seeps under the cabbage, working as a kind of dressing for the salad.
If you would like to try something other than the usual Teriyaki flavor, try our Shogayaki, and you’ll be amazed at how easy and tasty it is!
Pork Shogayaki
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Ingredients
Instructions
- Grate ginger root. In a bowl mix ginger, soy sauce, Sake, and Mirin. Set aside.
- If you are using a pork loin chunk, slice into 1/16″ (2mm) thickness.
- Heat a frying pan at medium high heat and add oil, then add sliced pork to pan-fry. Cook in a single layer on both sides until brown. Add the ginger sauce to the pan and cook for a minute to coat the meat with the sauce.
- Serve with shredded cabbage if you want.
Video
Gabriel
May 9, 2014 at 6:04 pmI just made this dish for myself and my mother and we both loved it. I served it over fresh sicky rice and poured the liquid over the rice once served.
Noriko
May 12, 2014 at 9:30 pmGabriel,
that sounds good!
David
July 9, 2014 at 1:59 pmIt looks lovely! Can I ask how you chop your shredded cabbage so finely? I just can’t do it as finely as I had it in Japan!
Noriko
September 13, 2014 at 5:38 pmDavid,
well, because I’m so good. Just kidding. I use a sharp slicer (mandolin).
Bree
September 12, 2014 at 10:55 pmI’m making this dish and a few of your others for bento boxes so that my boyfriend and I can have a picnic in the park tomorrow! I’ve also decided to make your green beans with sesame sauce, tamagoyaki and yaki onigiri for the bentos!
Penny
September 29, 2014 at 1:11 amKonnbanwa Noriko-san my name is Penny l made shogoyaki tonight using your recipe for my husband who is japanese I hope he likes it．:)❤
Noriko
September 29, 2014 at 8:06 amPenny,
hope he likes it too!
Sarah
January 22, 2016 at 4:57 amWhat kind of Sake should I use? I have no experience with cooking with (or drinking) sake so I have no clue where to start.
Annmarie
February 13, 2016 at 4:58 pmHi Sarah ^_^
When I bought sake for this dish I just picked up something I thought would taste delicious. Just pick a bottle and see how it turns out ; )
raiさん
October 1, 2016 at 11:50 amnoriko may i change the pork with other meat?
Annie
January 18, 2017 at 11:59 pmMade this tonight and wow is it good. My husband and I are having a hard time not sneaking the leftovers out of the fridge (and there are only leftovers because 2 of my 3 family members ate dinner elsewhere tonight).