Shogayaki is a popular dish on teishoku, Japanese executive lunch menus, where fresh ginger defines the flavor. Its name means ginger pork and it is favorite for its speed and aromatic profile. It is prepared in homes and restaurants throughout Japan in less than 20 minutes.
Japanese
Pork Shogayaki
Pork shogayaki with fresh ginger, soy-mirin sauce and rice.
- Japan
- Main course
- High protein
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 410 kcal
- Protein 32 g
- Fiber 1 g
- Carbohydrates 18 g
- Fat 22 g
- Sodium 920 mg
Story behind the dish
Preparation
Pork shogayaki is a Japanese preparation with easy difficulty. Reserve about 27 minutes in total (15 for mise en place and preparation, 12 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of pork loin in thin slices.
- Have ready: 3 tablespoons of grated fresh ginger.
- Have ready: 4 tablespoons of soy sauce.
- Have ready: 3 tablespoons of mirin.
- Have ready: 1 tablespoon of sake.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Mix grated ginger with soy
Mix grated ginger with soybeans, mirin, sake and sugar to prepare shogayaki sauce.
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Season the pork slices with pepper and marinate for 10 minutes in the…
Season the pork slices with pepper and marinate in the sauce for 10 minutes, reserving part. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
-
Heat oil in a frying pan over high heat and sauté onion for 2 minutes…
Heat oil in a frying pan over high heat and sauté onion for 2 minutes until transparent. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing
-
Add pork in a single layer and cook 2 minutes per side without crowding
Add pork in a single layer and cook 2 minutes per side without crowding.
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Pour the rest of the sauce and cook for 2 more minutes until glazed…
Pour in the rest of the sauce and cook for 2 more minutes until the meat is glazed.
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The pork should be golden brown and the sauce should be reduced and shiny.
The pork should be golden brown and the sauce reduced and shiny. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Serve over rice with chives
Serve over rice with chives, sesame and lettuce on the side.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with thinly sliced chicken.
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