Unlock the secret to tender ginger pork with our easy, flavor-packed recipe. Quick and delicious—your new favorite weeknight dish awaits!
Japanese Ginger Pork (Shōgayaki)
Difficulty: ★★★☆☆2
servings10
minutes10
minutesJapanese Ginger Pork Ingredients
Pork Loin (Thinly Sliced): ~10 slices (total ~250–300g / 8–10 oz)
Substitute: Thin-sliced pork shoulder or boneless pork chops sliced thinly.Salt & Pepper: a pinch each
All-Purpose Flour: a few tablespoons (for dusting)
Substitute: Cake flour or rice flour (for a slightly lighter texture).1 piece fresh ginger (~1 inch), peeled and grated
Substitute: 1 teaspoon ginger paste, though fresh has a stronger aroma.1/4 onion, thinly sliced
Substitute: Shallots if onion is unavailable.1 garlic clove, thinly sliced
Substitute: 1/2 teaspoon garlic powder for convenience.2 teaspoons vegetable oil (salad oil)
Substitute: Canola or sunflower oil.- Sauce (A)
2 tablespoons sake
Substitute: Dry sherry or white wine.1½ tablespoons mirin
Substitute: 1 tablespoon sugar + 1 teaspoon vinegar (taste will vary).1 tablespoon soy sauce
Japanese Ginger Pork Directions
- Season & Prep the Pork
Lightly sprinkle salt and pepper on one side of each pork slice. This adds an initial boost of flavor.
Dust both sides with all-purpose flour, using a small sieve or tea strainer for an even coating. Pat gently to remove any excess flour. - Slice Onions & Garlic
Onion: Thinly slice into ~1/8 inch strips.
Garlic: Thinly slice as well.
Why garlic? A little adds depth to the classic gingery flavor. - Grate the Ginger & Mix Sauce
Peel your ginger piece lightly (the peel near the surface has the most aroma).
Grate into a small bowl.
Combine with (A): 2 Tbsp sake, 1½ Tbsp mirin, 1 Tbsp soy sauce. Stir well.
Tip: Fresh ginger is key—try not to use tube paste if possible. - Stir-Fry the Pork
Heat a non-stick or cast-iron skillet over medium heat, adding 2 tsp oil.
Place floured pork slices in the pan without overlapping. Sear for ~1 minute on the first side.
When the underside browns, flip each slice.
Note: Avoid crowding. If necessary, cook in batches. - Add Onions, Garlic & Sauce
Once the pork is flipped, push slices slightly to the side to create space.
Add onion and garlic to the cleared area, sautéing until the onion begins to soften (1–2 minutes).
Pour in the ginger-soy mixture. Swirl or stir gently so everything gets coated.
Let the sauce bubble and reduce for ~1 minute, glazing the pork. - Finish & Serve
Turn off the heat once the sauce thickens or nearly evaporates. The pork should be fully cooked and onions lightly tender.
Plate the slices over shredded cabbage (optional) or alongside steamed rice.
Spoon any leftover sauce from the pan on top for extra flavor.
Notes
- Tips & Points
Flour Coating: Helps the sauce cling to the meat and creates a lightly crispy surface.
Fresh Ginger: Vital for that signature “Shōgayaki” aroma—avoid tubes if possible.
Don’t Overcrowd: Overlapping slices can cause steaming instead of searing. Work in batches if needed.
Adjust Sweetness: If you prefer a sweeter taste, add 1 tsp sugar or honey to the sauce.
Sides: Commonly served with shredded cabbage, tomato slices, or a side of miso soup.