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.
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.