Buta no Shogayaki (Japanese Ginger Pork)
Local name: 豚の生姜焼き
In short: Thin pork slices pan-fried with onion in a sweet-salty ginger sauce, a quick everyday dish served with rice and shredded cabbage. It takes about 25 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 10 min
- Resting
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
Ginger-fried pork, called shogayaki, turns up on home tables and set-meal menus all over Japan. Thin pork slices are cooked with onion and finished in a sauce of soy sauce, mirin, sake and plenty of fresh ginger that turns glossy in the pan. The whole thing takes about 30 minutes, including a short marinade. Serve it with shredded raw cabbage, rice and miso soup for a classic teishoku meal.
Instructions
- Stir the soy sauce, mirin, sake, sugar, ginger and garlic together in a bowl. Pour about two thirds over the pork, turn the slices to coat and leave for 10 minutes.
- Soak the shredded cabbage in cold water for 5 minutes, then drain it well and divide it among 4 plates with the tomato wedges.
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat and cook the onion for 3 minutes, until it starts to soften. Move it to a plate.
- Add the remaining oil. Lift the pork from the marinade, letting the extra drip off, and lay the slices in a single layer. Cook for 1 to 2 minutes per side, in two batches if needed, until browned and no pink remains.
- Return the onion and all the pork to the pan and pour in the reserved sauce and any marinade that is left. Bubble for 1 to 2 minutes, until the sauce turns glossy and clings to the pork.
- Pile the pork next to the cabbage and serve straight away with rice.
Tips
- Use fresh ginger, grated on the finest holes of a grater, and do not skip it. Jarred ginger gives a flat flavor. A teaspoon of potato starch tossed with the pork thickens the sauce a little.
- Pork belly, loin and shoulder all work. Loin is the leanest, so cook it briefly, while fattier cuts stay juicy for longer.
Questions and answers
What cut of pork is best for shogayaki?
Thin slices of pork loin or shoulder, around 3 mm thick. Ask the butcher to slice them, or freeze the meat for an hour and slice it thinly at home.
Can I make shogayaki for lunchboxes?
Yes. It keeps well in the fridge for 3 days and is good cold or warm. Pack the pork with rice and a small portion of cabbage.
Can I use chicken instead of pork?
Yes. Thinly sliced chicken thigh works with the same sauce. Cook it until it reaches 74°C (165°F) in the thickest part.
How long does it take to make Buta no Shogayaki (Japanese Ginger Pork)?
About 25 min in total: 15 min of preparation and 10 min of cooking.
How many calories are in Buta no Shogayaki (Japanese Ginger Pork)?
About 380 kcal per serving, with 28 g of protein, 14 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 380 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 14 g |
| Fat | 22 g |
| Fiber | 2 g |
| Sugar | 8 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
