Ginger Pork (Shogayaki)
One of Japan’s most beloved everyday meals. Paper-thin slices of pork are pan-seared and coated in a bold, aromatic, and savory sauce made from freshly grated ginger and soy sauce. Served over an essential bed of crisp, shredded cabbage.
Ingredients
- 1/2 lb Thinly sliced pork loin or belly
- 1/2 Onion sliced
- 1 tbsp Vegetable oil
- 2 tbsp Soy sauce
- 2 tbsp Mirin
- 1 tbsp Sake
- 1.5 tbsp Fresh ginger grated, with its juice
- 1/2 tsp Sugar
- 2 cups Shredded cabbage for serving
Instructions
- Mix the Ginger Sauce: In a small bowl, whisk together the soy sauce, mirin, sake, sugar, and the freshly grated ginger (including all of the squeezed ginger juice).
- Cook the Onions: Heat the vegetable oil in a large skillet over medium heat. Add the sliced onions and sauté until they are soft and slightly translucent.
- Sear the Pork: Push the onions to the side of the pan. Turn the heat up to medium-high. Add the thinly sliced pork to the hot pan in a single layer. Sear quickly for about 1 to 2 minutes until just cooked through and lightly browned.
- Glaze and Caramelize: Pour the ginger-soy mixture directly over the pork and onions. Toss everything aggressively. Let the sauce bubble and reduce for 1 minute until it becomes a sticky, fragrant glaze that heavily coats the meat.
- Serve: Remove from heat immediately so the pork doesn’t toughen. Pile the ginger pork onto a plate right next to a mountain of crisp shredded cabbage.
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