Japanese Ginger Pork (Shogayaki) in 15 Minutes
Thin slices of pork in a glossy ginger soy sauce: shogayaki, one of Japan’s most popular weeknight dishes. Ready in 15 minutes.
Published
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Servings
- 2
Shogayaki is Japanese home cooking at its fastest: thin meat cooks in a couple of minutes, and the ginger sauce comes together in one bowl. It’s traditionally served with a pile of finely shredded raw cabbage that soaks up the sauce.
Ingredients
- 300 g (10 oz) thinly sliced pork loin or shoulder
- ½ onion, thinly sliced
- 1 tbsp oil
- Sauce: 2 tbsp soy sauce, 2 tbsp mirin, 1 tbsp grated fresh ginger, 1 tsp sugar
- Shredded cabbage and rice, to serve
Instructions
- Mix the sauce ingredients in a small bowl.
- Heat the oil in a large frying pan over medium-high heat. Add the pork in one layer and cook for 1–2 minutes per side until browned.
- Add the onion and cook for 2 minutes.
- Pour in the sauce and toss for 1–2 minutes until it thickens and coats the meat.
- Serve with shredded cabbage and rice.
Nutrition per serving
- kcal
- 430
- Protein
- 31 g
- Carbs
- 15 g
- Fat
- 26 g
Tips
- Freshly grated ginger makes all the difference; don’t use powder.
- Thin chicken thigh or beef slices work the same way.
- Nutrition does not include rice.
