Classic Japanese ginger pork recipe, one of my favorite homemade dish with tender sliced pork loin in sweet ginger sauce. Ready in 20 minutes!
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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Ginger Pork (Shogayaki)
- ½ lb thinly sliced pork loin (I use sliced pork for "ginger pork" from a Japanese grocery store; If you can't find paper-thin meat, slice the meat on your own. See the tutorial on how to cut meat paper-thin.)
- ¼ onion
- 1 clove garlic
- 1 knob ginger (1 inch, 2.5 cm; 1 tsp grated ginger)
- kosher/sea salt (I use Diamond Crystal; use half for table salt)
- freshly ground black pepper
- 1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)
- 1 green onion/scallion (finely chopped)
- Gather all the ingredients.
- In a small bowl, grate onion and ginger. I love and have been using this grater. Mince the garlic (or use a garlic press).
- 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. When the pan is hot, cook the meat in a single layer, flipping over once the bottom is golden brown. Cook in batches so the meat can be seared properly without steaming the meat. Make sure not to overcook the pork.
- When both sides are nicely seared, add the seasonings and chopped scallion. Serve immediately.
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.
Update: Pictures and recipe are updated in September 2013.