If you haven’t tried Japanese ginger pork (shogayaki) before and aren’t fond of ginger because of its spiciness, you might hesitate to give this dish a chance. That was me when I first saw this dish in a Japanese restaurant when I was young. But trust me, once you’ve taken a bite, you’ll love it! The ginger adds a fragrant kick that gives you warmth, while the hint of sweetness balances the flavours. The thinly sliced pork loin is marinated in a savoury blend of ginger sauce, rice wine, sugar, and soy sauce, and absorbs the flavours from the seasoning sauce as you stir-fry.
Served with a bowl of rice, it neutralises the burst of rich, aromatic flavours from pork shogayaki, making it more enticing. Perfect for a quick weeknight dinner, this pork shogayaki recipe offers a taste of Japan that’s both simple and satisfying, inviting you to savour every delicious bite.
Table of contents
- What makes this Japanese ginger pork (shogayaki) so good
- What is Japanese ginger pork (shogayaki)?
- Ingredients for Japanese ginger pork
- How to make Japanese ginger pork (shogayaki)
- Success tips for making Japanese ginger pork
- Can I use other meats for this recipe?
- What to serve with pork shogayaki?
- What to do if I don’t have mirin?
- How to store leftovers?
- More comfort food recipes
What makes this Japanese ginger pork (shogayaki) so good
- Quick and easy: This recipe is simple and quick to prepare, making it an ideal option for weeknight dinners.
- Blend of comforting flavours: The combination of savoury soy sauce, hints of sweetness from mirin, sake, and sugar, and the aromatic kick of fresh ginger creates a balanced flavour profile that’s both rich and heartwarming.
- Incredibly aromatic: Fresh ginger not only gives the dish its warm, hearty nature but also a wonderful fragrance that makes it even more appealing.
What is Japanese ginger pork (shogayaki)?
Ginger pork, known as shogayaki, is a traditional Japanese dish that features thinly sliced pork, typically loin or belly, that is marinated and sautéed with fresh ginger. The name “shogayaki” means “ginger grilled” 生薑燒, highlighting the star ingredient that gives the dish its aromatic, slightly spicy flavour. The pork is then cooked in a savoury sauce made from soy sauce, mirin, and sake for an enhanced taste. Its delicious combination of flavours and simplicity make it a popular choice in Japanese homes and restaurants!
Ingredients for Japanese ginger pork
- Thinly sliced pork: You can find thinly sliced pork loin or “hot pot” pork in Asian grocery stores. If not, you can slice your own pork. I used pork loin for this recipe, which is the most common, but you can also use thin pork belly which will yield juicier meat due to their high fat content.
- Onion: This adds a pleasant crunch to the dish to complement with the tender pork.
- Ginger: You’ll need enough ginger for this recipe as it’s the key ingredient for shogayaki. You’ll need both the ginger sauce (for the marinade), and the grated ginger (for the seasoning sauce).
- Rice wine: Adding rice wine to the marinade helps remove the gamey smell of pork meat.
- Sugar: You’ll need sugar for both the marinade and the seasoning sauce. It helps tenderise the pork, and add sweetness to make the sweet ginger sauce.
- Mirin: This adds a subtle sweetness to the sauce to balance out the savoury flavours.
- Soy sauce: This adds an umami savoury goodness to the dish.
- Sake: This is a staple ingredient in authentic Japanese cuisine. It adds a hint of sweetness, a distinct umami flavour, and helps remove the gamey smell of pork.
- Water: For balancing out the flavours.
How to make Japanese ginger pork (shogayaki)
- Prepare the ingredients by slicing the onion and grating ginger. I used a ceramic ginger grater plate bought from Japan which has a centre plate raised up for grating ginger while the sauce gathers in the dent. Separate the grated ginger and ginger sauce.
- In a bowl, add in thinly sliced pork loin, sugar, soy sauce, rice wine, and ginger sauce. Give them a mix and massage the pork loin for better absorption. Marinate for 5 minutes.
- Meanwhile, prepare the seasoning sauce – mix together soy sauce, mirin, sake, sugar, water, and grated ginger.
- In a frying pan, heat some oil over medium-high heat. Sauté the sliced onions then make space in the centre, transfer the marinated pork loin into the pan. Sear the pork loin until golden-brown.
- Pour in the seasoning sauce, then stir-fry until all pork meat is well-coated with the sauce. Turn up the heat to reduce the sauce.
- Transfer the pork shogayaki to a serving plate. (Optional) Garnish with sesame seeds on top, and enjoy!
Success tips for making Japanese ginger pork
Sauté onions before adding in pork.
This creates a flavourful base to cook the dish. I like to sauté the onions until slightly golden before cooking the pork with the sauce as I prefer a softer texture of onions. If you prefer more crunchiness, cook for a shorter amount of time.
Use medium-high heat to sear the pork loin.
You’ll need enough heat intensity to get a nice golden-brown sear on the pork loin. This locks in juices and enhances flavour.
Do not overcook the pork.
Once the pork is no longer pink, add in the seasoning sauce, and stir-fry quickly over high heat. The key is to make the pork meat tender and juicy while absorbing the flavours from the sauce at the same time.
Turn up the heat after pouring in the seasoning sauce.
At the last step of cooking, increase the heat to high so that you can reduce the sauce while cooking with the pork loin and onions. This makes the dish more flavourful!
Can I use other meats for this recipe?
Yes, while pork is traditional, you can use chicken or beef for this recipe.
What to serve with pork shogayaki?
Ginger pork is typically served with a bowl of white rice. You can also serve it with pickled vegetables, shredded cabbage, a side salad, or miso soup.
What to do if I don’t have mirin?
If you don’t have mirin, you can substitute it with sake + sugar. Mix 1 tablespoon of sake with 1 teaspoon of sugar. This mimics the sweetness and flavour of mirin.
How to store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave.
Bringing together tender pork loin with authentic Japanese sweet ginger sauce, this pork shogayaki recipe is a must-try for any Japanese food lovers! It’s simple and easy to make, delicious, and you can have a well-balanced meal in just 30 minutes.
More comfort food recipes
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Japanese Ginger Pork (Shogayaki) 豚肉生薑燒
Equipment
- 1 Ceramic grater plate
Ingredients
- 270 g thinly sliced pork loin
- ½ onion sliced
For the marinade
- 1½ tsp sugar
- 1 tbsp soy sauce
- 1 tbsp rice wine
- 2 tbsp ginger sauce
For the seasoning sauce
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake
- 2 tsp sugar
- 1 tbsp grated ginger
- 1½ tbsp water
Instructions
- Prepare the ingredients by slicing the onion and grating ginger. I used a ceramic ginger grater plate bought from Japan which has a centre plate raised up for grating ginger while the sauce gathers in the dent. Separate the grated ginger and ginger sauce.
- In a bowl, add in thinly sliced pork loin, sugar, soy sauce, rice wine, and ginger sauce. Give them a mix and massage the pork loin for better absorption. Marinate for 5 minutes.
- Meanwhile, prepare the seasoning sauce – mix together soy sauce, mirin, sake, sugar, water, and grated ginger.
- In a frying pan, heat some oil over medium-high heat. Sauté the sliced onions then make space in the centre of the pan, transfer the marinated pork loin into the pan. Sear the pork loin until golden-brown (about 3-4 minutes).
- Pour in the seasoning sauce, then stir-fry until all pork meat is well-coated with the sauce. Turn up the heat to reduce the sauce.
- Transfer the pork shogayaki to a serving plate. (Optional) Garnish with sesame seeds on top, and enjoy!