Ginger Pork (Shogayaki) Recipe

Ingredients

For the Sauce

• 3 tablespoons soy sauce
• 3 tablespoons mirin
• 2 tablespoons sake
• 1 tablespoon grated fresh ginger
• 1.5 teaspoons light brown sugar
• 1/4 teaspoon Diamond Crystal kosher salt
• 1 medium yellow onion

For the Pork

• 1 pound thinly sliced pork loin
• 1.5 tablespoons canola oil
• Shredded cabbage and cooked rice, for serving

Make the Sauce and Prep the Aromatics

In a small bowl, whisk together the soy sauce, mirin, sake, grated ginger, light brown sugar, and kosher salt until the sugar is dissolved.

Grate about a quarter of the onion on a box grater to get ~2 tablespoons of onion pulp and juice. Stir this pulp into the sauce mixture. Thinly slice the remaining onion and set it aside.

Prepare and Sear the Pork

If your pork slices are large, cut them into more manageable, bite-sized pieces. Use the tip of your knife to make a few shallow scores across the surface of each piece; this prevents them from curling up the moment they hit the hot pan.

Heat the canola oil in a large skillet over medium-high heat. When the oil is shimmering, add the pork in a single layer. You will likely need to do this in two batches to avoid crowding the pan.

Sear the pork for ~2-3 minutes per side, until it’s cooked through and has some golden-brown spots. Transfer the cooked pork to a plate.

Finish the Dish

Add the sliced onions to the hot skillet and cook for ~4-5 minutes, until they have softened and are starting to brown at the edges.

Return the cooked pork to the skillet with the onions. Pour the prepared sauce all over everything.

Let the sauce bubble and reduce for ~1-2 minutes, tossing the pork and onions continuously. The sauce will thicken into a glossy glaze that coats every piece.

Serve immediately over a bed of steamed rice with a pile of crisp, shredded cabbage on the side.

Ginger Pork (Shogayaki)

This is a classic Japanese weeknight meal that comes together in about 20 minutes. The technique of grating a small amount of onion into the marinade is the secret; enzymes in the raw onion work as a natural tenderizer, ensuring even tougher cuts of pork cook up soft. The rest of the sauce reduces in the hot pan to create a sticky, savory ginger glaze.

Prep Time15 minutes mins

Active Time15 minutes mins

Total Time30 minutes mins

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Ingredients

For the Sauce

• 3 tablespoons soy sauce
• 3 tablespoons mirin
• 2 tablespoons sake
• 1 tablespoon grated fresh ginger
• 1.5 teaspoons light brown sugar
• 1/4 teaspoon Diamond Crystal kosher salt
• 1 medium yellow onion

For the Pork

• 1 pound thinly sliced pork loin
• 1.5 tablespoons canola oil
• Shredded cabbage and cooked rice for serving

Instructions

• Mix the soy sauce, mirin, sake, grated ginger, light brown sugar, and the kosher salt in a small bowl until the sugar dissolves.
• Grate a quarter of the onion to get 2 tablespoons of pulp and juice, then stir into the sauce.
• Thinly slice the remaining onion and set aside.
• Cut the pork into bite-sized pieces if needed and score the surface lightly with a knife.
• Heat the canola oil in a large skillet over medium-high heat until shimmering.
• Cook the pork in batches for 2-3 minutes per side until golden brown and cooked through.
• Transfer the pork to a plate.
• Add the sliced onions to the skillet and cook for 4-5 minutes until softened and lightly browned.
• Return the pork to the skillet with the onions.
• Pour the sauce over everything and cook for 1-2 minutes, tossing continuously until the sauce thickens into a glaze.
• Serve over the steamed rice with the shredded cabbage on the side.

Notes

Score the meat to prevent curling during cooking.