Shogayaki, which features the perfect combination of pork and ginger, is a popular dish in Japan and is also known for its fatigue-reducing properties. It's both delicious and nutritious!
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What is Shogayaki ?
Shogayaki is a dish made by sautéing pork with a sauce made from ginger and Japanese seasonings. Shoga means ginger, and yaki stands for sautéing. While the name of the dish may sound like it's just sautéing ginger, "shogayaki" refers to a dish in which pork is cooked with a ginger-based sauce.
Ginger is known for its ability to reduce the odor of meat and oil, and it also contains components that tenderize meat. Therefore, pork and ginger are considered to be a great combination, making shogayaki a popular dish in Japan.
Why does it give energy to the body?
Pork and ginger, both ingredients in shogayaki, contain components that help keep you in good shape. Pork is rich in vitamin B1, which converts carbohydrates into energy and relieves fatigue. And ginger contains shogaols and gingerol, which warm the body and regulate the gastrointestinal tract. Due to these benefits, shogayaki is said to energize the body.
Which cuts of pork are suitable?
To make shogayaki, there are primarily two cuts of pork that work well: pork shoulder and pork loin. Pork shoulder offers a good balance of fat and lean meat, while pork loin is known for its fine texture. Feel free to try it with your preferred type of pork. Regardless of your choice, it's common to slice it to a thickness of about 0.14 inch (3-4 mm).
What to serve with it
Shogayaki is commonly served with shredded cabbage. Cabbage not only complements the flavor of shogayaki but also adds a pop of color, brightening up the dish. You can also use hakusai (napa cabbage) instead of cabbage, and it pairs well with shogayaki too.
Ingredients
- 9 oz. (250g) sliced pork shoulder / loin (thickness: 0.14 inch/3-4 mm)
- ½ (3.5oz./100g) onion
- 4.2 oz. (120g) cabbage
- 0.7 oz. (20g) ginger
- 1 Tbsp sake (A)
- 1 tsp sugar (A)
- 2 Tbsp mirin (A)
- 2 Tbsp soy sauce (A)
Step-by-step instructions
🕒 Total 15 mins
Step 1
Peel and grate the ginger. Mix the grated ginger and A (sake, sugar, mirin, soy sauce) in a bowl.
Step 2
Cut the onion into thin slices. Cut the cabbage into thin strips.
Step 3
Heat oil in a pan and sauté the slices of onion over medium heat. When they become slightly translucent, move them to the edge of the pan. Then add pork, overlapping as little as possible, and cook it on both sides until it is browned.
Step 4
Add the seasoning liquid from the bowl to the pan. Cook, turning the pork occasionally, until most of the liquid has reduced.
Step 5
Serve it on a plate with shredded cabbage on the side.
To Store
You can store it in the refrigerator for up to 3 days.
Tips on how to make
- Avoid overcooking the pork more than necessary. If cooked too long, it will become tough.
- The seasoning liquid should be added after the pork is browned. If it is added first, it will burn before the pork is cooked.
Recipe Card
Shogayaki (Japanese Ginger Pork)
Ingredients
- 9 oz. (250g) sliced pork shoulder / loin (thickness: 0.14 inch/3-4 mm)
- ½ (3.5oz./100g) onion
- 4.2 oz. (120g) cabbage
- 0.7 oz. (20g) ginger
- 1 Tbsp sake (A)
- 1 tsp sugar (A)
- 2 Tbsp mirin (A)
- 2 Tbsp soy sauce (A)
Instructions
- Peel and grate the ginger. Mix the grated ginger and A (sake, sugar, mirin, soy sauce) in a bowl.
- Cut the onion into thin slices. Cut the cabbage into thin strips.
- Heat oil in a pan and sauté the slices of onion over medium heat. When they become slightly translucent, move them to the edge of the pan. Then add pork, overlapping as little as possible, and cook it on both sides until it is browned.
- Add the seasoning liquid from the bowl to the pan. Cook, turning the pork occasionally, until most of the liquid has reduced.
- Serve it on a plate with shredded cabbage on the side.
Notes
- You can store it in the refrigerator for up to 3 days.
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