Shogayaki is a popular Japanese pork dish with a refreshingly delicious ginger soy sauce. This quick and easy recipe will become your go-to recipe right after teriyaki.
Butaniku no shogayaki (豚肉の生姜焼き) or ginger pork sauté is a popular pork dish in Japan. Teriyaki sauce is more suitable for chicken or fish, but when it comes to pork, shogayaki is the more conventional way to prepare pork.
Shoga (生姜) means ginger. It is the star ingredient in a shogayaki sauce. If you have never tried shogayaki before, I trust you will be pleasantly surprised by how delicious a shogayaki can be.
Ingredients for butaniku no shogayaki
Pork loins/pork chops
Thinly sliced pork loins/pork chops are our main ingredient. Try to get about eight slices from 1 lb (450 grams) or pork loins/pork chops.
You can ask your butcher to prepare the slices for you. To cut them yourself, I suggest freezing the pork for 30 minutes to firm it up for easier slicing.
Some people skip the onion, but I think a shogayaki with onion tastes better.
A shogayaki usually comes with a side of shredded cabbage. The cabbage soaks up the extra sauce from the pork and serves as a salad dressing for the cabbage.
Cherry tomatoes are not that common in a shogayaki, but a couple of cherry tomatoes elevate the shredded cabbage salad.
How to cook butaniku no shogayaki
1. Sear the pork.
Heat a frying pan over a medium-high heat. Once the pan is hot, add oil and swirl around. Add pork to the pan. Quickly sear both sides, about 30 seconds per side. Set aside.
2. Make the ginger sauce.
Add onion to the frying pan and cook for 30 seconds. Add ginger sauce, mix well, and bring to a boil.
3. Glaze the pork.
Return the pork to the pan and cook until the sauce reduces and glazes the pork.
How to serve butaniku no shogayaki
It is best to serve shogayaki individually. For this recipe, I suggest preparing four individual serving plates.
Divide the shredded cabbage into four portions. Place shredded cabbage on one side of the plate and top with cherry tomato halves.
Put two slices of pork shogayaki next to the shredded cabbage. Make sure to divide the sauce between the four serving portions. Let the extra sauce soak into the shredded cabbage since the extra sauce serves as a salad dressing.
You can serve the shogayaki with steamed white rice and miso soup for a quick and delicious meal.
Ginger Pork Sauté - Butaniku no Shoga-yaki
- 450 gram (1 lb) pork loin, thinly sliced
- 1 (~ 100 gram) onion, thinly sliced
- 2 tablespoon oil
- Ginger sauce
- 1-2 tablespoon grated fresh ginger
- 1 tablespoon sugar
- 2 tablespoon mirin
- 2 tablespoon sake
- 4 tablespoon soy sauce
- 1 cup shredded cabbage
- 8 cherry tomatoes
- Sear pork: Heat a frying pan over a medium-high heat. Once the pan is hot, add oil and swirl around. Add pork to the pan. Quickly sear both sides, about 30 seconds per side. Set aside.
- Ginger sauce: Add onion to the frying pan and cook for 30 seconds. Add ginger sauce, mix well, and bring to a boil.
- Glaze the pork: Return the pork to the pan and cook until the sauce reduces and glazes the pork.
- Serve: Turn off the heat. Arrange the pork on a serving plate with shredded cabbage and cherry tomatoes.