Pork Shogayaki is another popular dish for lunch and dinner in Japan. The flavors of spicy ginger (shoga) and soy sauce with a touch of sweetness from Mirin taste great with steamed rice. It is not as sweet as a typical Teriyaki sauce. This tasty ginger sauce may stimulate your appetite, and you might have to watch out or you’ll be taking a second serving of rice.
Pork Shogayaki is served at a lot of Japanese restaurants during lunch time. It is quick, tasty, and very reasonably priced; therefore, it is perfect for everyday lunch. Because it’s easy to make, Pork Shogayaki is also a great home-cooking dish, too. You only need very basic Japanese ingredients like soy sauce, Sake, and Mirin to season along with grated ginger. You have to have thinly sliced pork, though, which may not be available at the local market in your country. If that’s the case, ask a butcher, or just buy a chunk of pork loin, half-freeze it, and slice thinly with a sharp knife.
Pork Shogayaki is usually served with shredded cabbage. The extra sauce from Shogayaki seeps under the cabbage, working as a kind of dressing for the salad.
If you would like to try something other than the usual Teriyaki flavor, try our Shogayaki, and you’ll be amazed at how easy and tasty it is!
- 1-2 Tbsp ginger root, grated
- 2 Tbsp soy sauce
- 2 Tbsp Sake
- 2-3 Tbsp Mirin
- 1 Tbsp Oil
- 7oz (200g) pork loin, chunk or sliced
- (Cabbage, shredded)
- Grate ginger root. In a bowl mix ginger, soy sauce, Sake, and Mirin. Set aside.
- If you are using a pork loin chunk, slice into 1/16" (2mm) thickness.
- Heat a frying pan at medium high heat and add oil, then add sliced pork to pan-fry. Cook in a single layer on both sides until brown. Add the ginger sauce to the pan and cook for a minute to coat the meat with the sauce.
- Serve with shredded cabbage if you want.