Shogayaki is Japanese ginger pork which pork meat fried and cooked in soy sauce, mirin, and ginger juice. I am going to share Japanese peoples’ favourite dish.
I went out for a lunch a little while ago with my daughter (who is also my little editor) and my Japanese friend to a Japanese restaurant that we had all been wanting to try. I had a bento box (no doubt the biggest thing on the menu), my daughter had chicken Katsudon, and my friend had Shouga Yaki. When her meal came it looked so delicious and I was a little disappointed that I hadn’t chosen it myself and had gone for the biggest meal instead (I like to go all out for cheat meals). But since I didn’t get to eat it then and it just looked so tasty I was inspired to recreate it at home.
Shouga Yaki is fried pork with a ginger flavoured coating. I’ve eaten this many times in Japan and it is a very popular dish because it’s so delicious! It’s also quite a healthy meal because you get protein from the pork and the ginger itself comes with a load of added health benefits. It reduces pain, inflammation, and assists in the prevention of cold and flu. It also stimulates circulation and is warming, which is great for the winter.
I’ve decided to eat the pork and vegetables on their own to reduce my carb intake but you can eat it with plain white rice if you like. The strong flavor of the ginger goes great with it!
I hope you enjoy making Shogayaki and snap photos of your creation and hashtag “#chopstickchronicles”. I would love to see your creations on Instagram, Facebook, and Twitter!
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Ginger pork Shogayaki
Ingredients
- 200 g pork fillets
- 1 ginger about 5 cm
- 1/2 onion
- 2-3 leaves of Cabbage very thinly shredded
- 1/2 tbs olive oil
- 1 tbs mirin
- 1 tbs sake
- 1 tbs ginger juice
- 2 tbs soy sauce
- 1/2 tbs sugar
- 1 tsp tomato sauce
- 1 tsp sesame oil
Instructions
- Shred the cabbage and any other vegetables you want and set them aside.
- Slice the pork fillet thinly and marinate in mirin, sake and ginger juice about 15min
- Combine all sauce ingredients and 1tbs of the Mirin, sake and ginger mixture that marinated the pork
- Heat the olive oil in a frying pan on medium heat then fry the sliced onion.
- Add the marinated pork and fry until both sides are browned.
- Turn the heat up a bit and add the sauce mixture onto the pork.
- Then shake the pan over the heat to spread the sauce to make sure all of the pork is coated.
- Once the sauce has become shiny then turn off the heat.
- Serve the pork with the shredded cabbage on a plate.
When do I use the ½ tbsp sugar and ginger?
Hi Gregory, step 3 when you combine all sauce ingredients 😀
What method do you use to squeeze the juice from the ginger?
Thank you
Hi Kimiko, I grate ginger and then squeeze juice out.
I love it amazing recipe!
thank you 😀
Is ginger juice something you can buy or just try to squeeze it from fresh ginger?
Hi Charlene, I squeezed it from fresh ginger. I have never seen ginger juice at any shop.
Ok thank you so much – I will try it soon
on dec 9 2016 jerry ask a couple of questions and on dec 12, 2016 you answered don’t understand about fresh ginger and discard you discard if you use fresh ginger and don’t if you use juice? also the recipe states on line 2 mix all sauce ingredient’s {which ones) then line 4 says combine all sauce ingredients (now which ones) looks good cant wait the try john
Hi John, Thank you for visiting. I have just realised that many people are looking at this recipe because of Buzzfeed?! and I just looked at the recipe again. Thank you for your clarification. I fixed the recipe card. The recipe was a little confusing wasn’t it? You mix mirin, sake and ginger juice and marinate pork in them for 10-15 minutes. Then combine soy sauce, sugar and tomato sauce together and add 1tbs of mirin sake and ginger mixture that you marinated the pork. Sorry, I should have stated specific ingredients to combine…. Hope that the recipe is better and easy to understand. Please let me know if it does not make sense. Thank you and hope you enjoy this delicious Japanese pork dish 😀
Hi Shihoko,
It just may be how the recipe comes up on my phone, but for onions on the ingredients list it says “/2 onions” is that 2 whole onions?
Thanks,
Stacey
Hi Stacey, thank you for letting me know about the recipe. It should be 1/2 (half). I will fix it now. Thank you 😀
Thanks! Looking forward to making it 🙂
Sorry, Shihoko, typo. 🙂
Hi Shiroko, I made the pork shogayaki, but it came out a bit bland. Could have been because I used low-salt soy sauce. I have a couple of other questions: what do you do with the fresh ginger, do you add it to the sauce or to the marinade? When you fry the meat, do you add the meat and marinade to the pan, or just the meat and discard the marinade? Many thanks.
Hi Jerry, sorry for late reply. I think using low-salt could be one reason for that blandness. With fresh ginger, you can marinade with ginger but better to take those ginger segments because it burns easily. So when you cook, better to use ginger juice. I don’t discard, try not discard anything but for this one, I do. Hope my answers help.
Many thanks fr the reply. I will start using regular soy sauce and will probably increase the amount of fresh ginger as well. I hope you enjoy Germany. It’s getting colder and wetter, but we probably won’t have snow before Christmas. We live in Munich.
I agree — this looks delicious. But what kind if cabbage should Inuse for the shredded cabbage?
Hi Mimi, Thank you for visiting. Any cabbage will do, but I usually use just audinary cabbage like in the photo. You can also use Chinese cabbage too if you prefer 😀
Your Shoga-Yaki recipe looks delicious and easy to prepare.
I’ll try the recipe but first need to convert to U.S. measurements.
Hi Doug, I’m enjoying having some Aussie bloggers to follow because I’m always having to convert US recipes since I live in QLD, Australia 🙂 Thanks for the recipe Shihoko, it and the blog looks great.
Thank you Sue! 😀
Hi Doug
Thank you for your comment. I have leant something from your comment. I will try to put U.S.measurements in posts in the future 😀 Thank you!
I think you have a large readers of your blog from the U.S.
So.. it’d be helpful if you have both types of measurements in your recipe.
Doug, yes you are right. I really appreciate your comment which made me realise measurements difference 😀
Shihoko-San
Do-mo, Arigato-Gozaimasu !
By doing so… you’ll satisfy both segments of your blogers.
Kochirakoso, Doug san. Arigatougozaimasu 😀