Ginger Pork (Shogayaki) – Carmy


This simple but delicious Japanese ginger pork (also known as Shogayaki), come together with only a handful of ingredients. Thinly sliced pork marinated in a sweet and savory aromatic gingery sauce and then quickly sautéed, this dish is so flavorful and easy to make for a weeknight dinner.

You’d think grabbing a lunchbox for the train would be pretty uneventful, but the ginger pork I had going from Tokyo to Kyoto was so dang good, I had to recreate it at home and now it’s on constant repeat in the kitchen.

Overhead view of ginger pork in a skillet topped with green onions and toasted sesame seeds.

Why You’ll Love This Recipe

  • It is so easy to make ginger pork stir fry with a handful of ingredients!
  • It cooks quickly, thanks to the pork being thinly sliced.
  • This ginger pork recipe keeps and reheats really well, so you can make it as a meal prep for lunch!

Ingredients You’ll Need

Ingredients needed to make ginger pork (or shogayaki).
  • ginger — I use a knob of fresh ginger for this recipe. When selecting ginger at the store, choose the one with firm, unwrinkled skin. You don’t want the ginger to be old and dried out. If it looks super wrinkly with a tough thick skin, skip it.
  • soy sauce — I always use low sodium soy sauce.
  • dark soy sauce — I like to add a tablespoon of dark soy sauce to give the meat a darker color. If you don’t have dark soy sauce, you can add extra soy sauce.
  • mirin — mirin is a type of rice wine that is subtly sweet and slightly tangy. If you have a huge bottle and need some more recipes that uses mirin, check out my what is mirin post for a list!
  • sake — sake is Japanese rice wine. I do not use cooking sake but, instead, real sake. Cooking sake contains extra salt, whereas drinking sake does not.
  • sugar — for some added sweetness.
  • pepper — this recipe only uses pepper and not salt and pepper. The dish will be salty enough from the soy sauces.
  • sliced pork — I’m using very thinly sliced pork shoulder that I got from the Korean grocery store. You can also use shabu shabu meat as well. You may recognize this cut from my spicy pork stir fry (Jeyuk Bokkeum) recipe! Alternatively, you can slice it yourself if you have some pork shoulder on hand.
  • onion — you can use as much or as little onion as you’d like!
  • oil — I use olive oil but you can use your choice of cooking oil.
  • garnishes and sides — I garnish my ginger pork with toasted sesame seeds and green onions and serve it with rice.

How to Make Ginger Pork

Set of two photos showing sliced pork marinated.
  • In a large mixing bowl, combine the grated ginger, soy sauce, dark soy sauce, mirin, sake, sugar, pepper, sliced pork, and sliced onions.
  • Mix well to combine and marinate the pork for 20 to 30 minutes.
Set of two photos showing marinated sliced pork stir fried in a skillet.
  • In a large cast-iron skillet, heat a tablespoon of oil over medium-high heat and add up to half of the marinated mixture in a single layer.
  • Allow the pork to cook for a few seconds untouched before sauteing the meat. Let sit for another few seconds to allow the other side to sear.
  • Stir fry until the pork is no longer pink and transfer to a plate. Continue with the rest of the pork and oil. Keep the onions in the pan if you want them more caramelized.
Overhead view of a plate with rice topped with ginger pork.

Recipe Tips and Notes

  • If slicing your own pork, I recommend placing it in the freezer for 10 to 15 minutes so you can get thinner slices.
  • To easily peel ginger, scrape it with a spoon. I personally prefer my ginger peeled before I grate it.
Ginger peeled with a spoon.
  • This is the cast iron skillet I use.
  • Feel free to add even more ginger to this to make the pork more gingery.
  • Unfortunately, I’ve never tested this recipe with dried ginger powder. Fresh ginger should be easily found at most grocery stores!

Make Ahead Tips

  • Meal prep: once cooled, store the ginger pork in an airtight container for up to 4 days in the fridge. Pictured below is the ginger pork served with seasoned spinach and edamame over a bed of jasmine rice.
  • Freezer: allow the pork to cool before transferring into an airtight container before storing in the freezer. Freeze for up to 3 months and when ready to enjoy, thaw overnight in the fridge and reheat.
A bento box with ginger pork, spinach, edamame, and green onions.
Overhead view of ginger pork in a skillet topped with green onions and toasted sesame seeds.

Ginger Pork (Shogayaki)

This simple but delicious Japanese ginger pork (also known as Shogayaki), come together with only a handful of ingredients. Thinly sliced pork marinated in a sweet and savory aromatic gingery sauce and then quickly sautéed, this dish is so flavorful and easy to make for a weeknight dinner.


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Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Servings: 4 servings

Ingredients

  • 2 inches fresh ginger, peeled and grated
  • 3 tablespoons soy sauce, low sodium
  • 1 tablespoon dark soy sauce
  • 2 tablespoons sake
  • 1 teaspoon sugar
  • ½ teaspoon pepper
  • pound sliced pork
  • ½ to 1 onion, sliced
  • 2 tablespoon oil

Instructions

  • In a large mixing bowl, combine the grated ginger, soy sauce, dark soy sauce, mirin, sake, sugar, pepper, sliced pork, and sliced onions. Mix well to combine and marinate the pork for 20 to 30 minutes.

  • In a large cast-iron skillet, heat a tablespoon of oil over medium-high heat and add up to half of the marinated mixture in a single layer.

  • Allow the pork to cook for a few seconds untouched before sauteing the meat. Let sit for another few seconds to allow the other side to sear.

  • Stir fry until the pork is no longer pink and transfer to a plate. Continue with the rest of the pork and oil. Keep the onions in the pan if you want them more caramelized.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Calories: 248kcal | Carbohydrates: 4g | Protein: 22g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 70mg | Sodium: 763mg | Potassium: 445mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 2mg

Author: Carmy

Course: Main Course

Cuisine: Japanese

Nutrition Disclaimer

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