Japanese Ginger Pork (Shōgayaki)
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Tender pork loin slices marinated in a savory-sweet sauce of soy sauce, sake, mirin, ginger, and grated onion, then pan-cooked until lightly browned and glazed. Traditionally served with rice and shredded cabbage.
- Time
- 35 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, soy, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
For the pork
- 55 g
For the sauce
- 30 g
- 30 g
- 30 g
- 4 g
- 15 g
- 7 g
Weights are estimates. Together, the ingredients weigh about 370 g before cooking, which is about 185 g per serving.
Steps
Thinly slice one half of the onion. Grate the other half and combine it with the soy sauce, sake, mirin, sugar, and grated ginger to make the sauce.
Place the pork and sauce in a bowl or zip-top bag. Massage the pork well so it is evenly coated, then marinate for 10 minutes.
Remove the pork from the sauce and lightly dust both sides with all-purpose flour. Reserve the marinade sauce.
Heat the oil in a frying pan over medium heat.
Add the pork in a single layer and cook until lightly browned.
Scatter the sliced onion over the pork and continue cooking until the onion has softened.
Pour in the reserved sauce. Flip the pork a few times and simmer until the sauce thickens and coats the meat evenly.
Notes
Grated onion helps tenderize the pork and adds sweetness to the sauce. A light flour coating helps the sauce cling to the meat. Traditionally serve with rice and shredded cabbage; the sauce is intentionally strong on its own because it is meant to be eaten with rice.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 312
- Protein
- 23 g
- Carbs
- 18 g
- Fat
- 14 g
- Fiber
- 1 g
Where the calories come from
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