Ginger Pork (Shogayaki) 豚の生姜焼き

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  • Ginger Pork (Shogayaki) with salad on a plate and sauce on a side.

    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.

    Ginger Pork and salad on a plate and sauce on a side.

    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.

    Ginger Pork and salad on a plate.

    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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    4.41 from 10 votes
    Ginger Pork (Shogayaki) | Easy Japanese Recipes at JustOneCookbook.com
    Ginger Pork (Shogayaki)
    Prep Time
    10 mins
    Cook Time
    10 mins
    Total Time
    20 mins
     
    Course: Main Course
    Servings: 2
    Author: Nami
    Ingredients
    • ½ lb thinly sliced pork loin (I use sukiyaki meat. See Notes)
    • ¼ onion
    • 1 clove garlic
    • 1 inch ginger (about 1 tsp.)
    • Kosher salt
    • Freshly ground black pepper
    • 1 Tbsp neutral flavor oil (vegetable, canola, etc)
    • 1 green onion/scallion (finely chopped)
    Seasonings:
    Instructions
    1. Gather all the ingredients.

      Shogayaki Ingredients
    2. In a small bowl, grate onion, garlic and ginger.
      Shogayaki 1
    3. Add the seasonings. We like our ginger pork to be a little bit sweeter, so we add 1 tsp. sugar (this is optional).
      Shogayaki 2
    4. Season the meat with salt and pepper.
      Shogayaki 3
    5. 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).
      Shogayaki 4
    6. When the meat is cooked through, add the seasonings and chopped scallion. Serve immediately.
      Shogayaki 5
    Recipe Notes

    Thinly sliced pork loin: If you can't find paper-thin meat, slice the meat on your own. See the tutorial on how to cut meat paper-thin.

    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.

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