Today I want share Shogayaki (Ginger Pork) recipe, which is one of the most common pork dishes we make at home. Shoga (生姜) means ginger and yaki means grill or fry in Japanese. Thinly sliced pork is cooked with soy sauce, sake, and mirin along with ginger. Some includes garlic but it’s optional.
You can use other kinds of meat rather than pork, but in Japan Shogayaki refers to pork dish. I think it is the second most popular Japanese pork dish after Tonkatsu.
Shogayaki is usually on the menus at Japanese restaurants in the U.S. It’s really easy to prepare and it only takes less than half an hour from start to finish.
P.S. I hope you had a wonderful Father’s Day with your family members. We celebrated at a restaurant in Half Moon Bay and Mr. JOC will write his second restaurant review soon (Update: here’s the review). If you haven’t checked his first review on Navio at Ritz Carlton in Half Moon Bay Brunch, please click here to read. A friend of ours went to Navio for brunch today and had made-to-order lobster which she said was amazing. We completely missed it on our brunch so make sure you try it when you visit.
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- ½ lb. thinly-sliced pork loin (I use sukiyaki meat. See the tutorial for How To Slice Meat Paper-Thin.)
- ¼ onion
- 1 clove garlic
- 1 inch ginger (about 1 tsp.)
- Freshly ground black pepper
- 1 Tbsp. oil
- 1 scallion, finely chopped
- 2 Tbsp. soy sauce
- 2 Tbsp. mirin
- 2 Tbsp. sake
- 1 tsp. sugar
- In a small bowl, grate onion, garlic and ginger.
- Add the seasonings. We like our ginger pork to be a little bit sweeter, so we add 1 tsp. sugar (this is optional).
- Season the meat with salt and pepper.
- In a large non-stick frying pan, heat oil on medium-high heat. Put the meat in a single layer (cook in batches). Flip the meat when the bottom side is golden brown. If the meat is very thin like mine, cook time is very short. Make sure you don’ overcook the pork or else it gets harder (but also be careful not to undercook).
- When the meat is cooked through, add the seasonings and chopped scallion. Serve immediately.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
Update: Pictures and recipe are updated in September 2013.