Today, let’s make shogayaki, Japanese ginger pork. “Shoga” means ginger, and “yaki” means to grill or fry. It’s super easy, budget-friendly, and packed with flavor. Once you try it, you’ll understand why it’s a beloved dish in Japanese homes – and I’m pretty sure it will become your new go-to in the dinner rotation!

JAPANESE GINGER PORK (2 servings)

Ingredients:

1/2 yellow onion
1/4 head green cabbage
0.8 lb (350g) thinly sliced pork loin ( or pork shoulder, pork belly)
Black pepper, to taste
2 tbsp potato starch (or cornstarch, all-purpose flour)
3 tbsp neutral-tasting oil, divided
Kosher salt, to taste
Handful of shishito peppers (optional), to garnish
Handful of cherry tomatoes (optional), to garnish
Steamed rice, to serve

Ginger Sauce:

1 small knob of ginger (about 1 tablespoon grated)
3 tbsp soy sauce
3 tbsp mirin
3 tbsp sake (or dry sherry)
2 tsp sugar
1 tbsp water

Instructions:

MAKE SAUCE

1. Use a spoon to scrape off the ginger skin. Grate it over a bowl to catch all the juice. About 1 tablespoon would be enough.

2. In a small container, combine the grated ginger with the soy sauce, mirin, sake, sugar, and water. Mix well. (You can also add grated onion or garlic for extra flavor, but let’s keep it simple today.)

PREP VEGETABLES

1. Slice the onion into 1/4-inch (0.5 cm) thick slices.

2. Thinly slice the cabbage. Soak it in cold water for 1 to 2 minutes to remove any bitterness and keep it crisp and fresh. Drain and set aside. (It will complement the ginger pork and the sauce, adding a nice crunch.)

PREP PORK

1. Thinly slice the pork loin. Make a few slashes along the edges of each pork slice to prevent curling while cooking. Season both sides with black pepper. If the slices are thick, add a little salt, but not too much.

2. Lightly coat the pork with potato starch. This creates a thin layer that locks in the meat’s juices, preventing it from drying out while cooking. It also helps the pork absorb more of the delicious ginger sauce, making it even juicier. (Cornstarch or all-purpose flour can be used as alternatives.)

COOK JAPANESE GINGER PORK

1. In a large pan, heat 1 tablespoon of oil over medium-high heat. Add the sliced onions with a pinch of salt. Saute for 3 to 4 minutes or until softened and browned. Remove and set aside.

2. In the same pan, add 1 tablespoon of oil over medium-high heat. Once hot, working in two batches, add the pork slices in a single layer. Cook for 1 to 2 minutes per side or until no longer pink. Do not overcook, as pork can easily get dry and tough.

3. Once all batches are done, reduce the heat to medium. Return all the pork and onions to the pan. Give the sauce a quick stir and pour it in. Let it bubble and simmer for 2 to 3 minutes, flipping the pork pieces occasionally to coat them well.

4. Meanwhile, optionally, grill some shishito peppers to use as a garnish.

5. When the sauce has thickened and the pork is nicely coated, plate the shogayaki (Japanese ginger pork). Place a generous portion of shredded cabbage on a plate. Add grilled shishito peppers and cherry tomatoes on the side. Drizzle some sauce from the pan over the pork, and serve with steamed rice. Enjoy!

WATCH FULL VIDEO

FAQ

1. What is mirin?

Mirin is a seasoned cooking wine widely used in Japanese cuisine. It is often added to sauces, glazes, and marinades, giving dishes a pleasant sweetness and depth of flavor while also helping to tenderize meats. This versatile ingredient is considered one of the key ingredients in Japanese cooking.

2. What’s the difference between sake and mirin?

Sake and mirin are both rice wines used in Japanese cuisine, but they serve different purposes. Sake is a versatile rice wine with a dry flavor and is used for drinking as well as in cooking. Mirin, on the other hand, is a sweet rice wine used primarily to add sweetness and subtle complexity to dishes. It has a higher sugar content and a syrupy consistency compared to sake.

3. Are there any alternatives if I need to avoid alcohol?

If you want to avoid alcohol in your cooking, I suggest using these alternatives. To replace sake, use an equal amount of water. For mirin, try Honteri, a non-alcoholic version, or a mixture of water and sugar. It’s not going to be the same, but as long as there’s soy sauce, a hint of sweetness, and that lovely ginger flavor, the dish will still turn out fantastic.