Japanese Ginger Pork
Japanese Ginger Pork, or Shogayaki, is a quick and flavorful Japanese pork dish.Thin pork slices are cooked with fresh ginger, soy sauce, mirin, and sake.The sauce becomes glossy, savory, aromatic, and slightly sweet.Fresh ginger gives the dish its distinctive warming flavor.Shredded cabbage and steamed rice make excellent traditional accompaniments.This easy dinner can be prepared in about 30 minutes.
Ingredients
For the Pork
- 500 g thinly sliced pork loin or pork shoulder
- 1 tablespoon neutral cooking oil
- 1 tablespoon all-purpose flour or cornstarch, optional
For the Ginger Sauce
- 2 tablespoons fresh ginger, finely grated
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
For Serving
- 4 cups finely shredded cabbage
- Steamed Japanese rice
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
- Lemon wedges, optional
Instructions
Prepare the Pork
- Pat the pork slices dry with paper towels.If the slices are very large, cut them into smaller pieces that are easier to eat.Thinly sliced pork cooks quickly and absorbs the ginger sauce beautifully.
Marinate the Pork
- Place the pork in a bowl or shallow dish.Pour approximately half of the ginger sauce over the pork.Toss gently to coat.Allow it to marinate for about 10 minutes.Reserve the remaining sauce for cooking.
Lightly Coat the Pork
- For a slightly thicker, glossier sauce, lightly dust the marinated pork with flour or cornstarch.Shake off any excess.This step is optional but helps the sauce cling to the pork.
Heat the Pan
- Place a large skillet over medium-high heat.Add the cooking oil.Allow it to become hot but not smoking.
Cook the Pork
- Add the pork in a single layer.Depending on the size of your skillet, cook it in batches to avoid overcrowding.Cook for approximately 1–2 minutes per side, or until the pork is cooked through and lightly browned.
Add the Sauce
- Return all the cooked pork to the skillet.Pour in the reserved ginger sauce.Cook for another 1–2 minutes, tossing gently.The sauce should become glossy and lightly reduced.
Coat the Pork
- Turn the pork several times so each piece becomes coated in the flavorful ginger sauce.Do not reduce the sauce for too long because it can become overly salty.
Prepare the Cabbage
- While the pork cooks, finely shred fresh cabbage.Arrange the cabbage on serving plates.The crisp, fresh cabbage provides an excellent contrast to the rich pork.
Serve with Rice
- Place a portion of steamed Japanese rice alongside the cabbage.Arrange the hot ginger pork over or beside the rice.
Garnish
- Sprinkle the pork with sliced green onions and toasted sesame seeds.Add a small lemon wedge if desired.
Serve Immediately
- Serve the Japanese Ginger Pork while hot.Spoon any remaining sauce from the pan over the pork and rice.
Notes
- Thin pork is best: Thinly sliced pork cooks quickly and absorbs the sauce well.
- Fresh ginger: Freshly grated ginger provides the most authentic and aromatic flavor.
- Pork cut: Pork shoulder is flavorful and juicy, while pork loin is leaner.
- Do not overcrowd: Cook the pork in batches if necessary.
- Sauce balance: Adjust the sugar or soy sauce according to taste.
- Marinating: A short marinade is enough because the pork slices are thin.
- Cabbage: Fresh shredded cabbage balances the richness of the pork.
- Serving: Shogayaki is best served immediately while the sauce is glossy and warm.