Shogayaki: Japanese Ginger Pork (生姜焼き)

Shōgayaki (生姜焼き) is pork cooked in a fragrant ginger sauce: savory soy sauce, gentle sweetness and freshly grated ginger brought together in a hot frying pan. This everyday version adds onion and finishes with a glossy sauce. Serve it with crisp shredded cabbage and rice to catch every last spoonful.

Servings and time

Serves: 2
Preparation: 10 minutes
Cooking: 15 minutes
Total: About 25 minutes, excluding cooking rice.

Measurements use a 15 ml tablespoon and a 5 ml teaspoon.

Ingredients

Pork and vegetables

  • 300 g thinly sliced pork loin or shoulder, approximately 2–3 mm thick
  • 1 small onion (about 150 g), thinly sliced
  • 2 teaspoons neutral cooking oil
  • 150 g cabbage, finely shredded, for serving
  • Steamed rice, for serving

Ginger sauce

  • 2 tablespoons Japanese soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons cooking sake
  • 1 tablespoon freshly grated ginger, including its juice
  • 1 teaspoon sugar

Tools used

  • Large frying pan, approximately 26–28 cm
  • Knife and cutting board
  • Ginger grater or fine rasp
  • Small mixing bowl and measuring spoons
  • Tongs or cooking chopsticks

A wide pan helps the pork brown without crowding. See our guide to pans for material choices and care.

Method

  1. Prepare the serving plate. Shred the cabbage, rinse if needed and drain well. Set it aside, keeping it separate from raw pork and any utensils used for the meat. Have the cooked rice ready.
  2. Mix the sauce. Stir the soy sauce, mirin, sake, ginger and sugar together in a small bowl. Keep the sauce separate from the raw pork; it will go into the pan near the end.
  3. Prepare the pork. Separate the slices and pat away excess surface moisture. If using loin slices with a band of fat along the edge, make a few shallow cuts through that band to help prevent curling. Wash hands and clean surfaces after handling raw meat.
  4. Cook the onion. Heat 1 teaspoon oil in the pan over medium heat. Add the onion and cook for about 4–5 minutes, stirring, until softened and lightly golden. Transfer to a clean plate.
  5. Pan-fry the pork. Add the remaining oil as needed. Spread the pork in a single layer and cook in batches if necessary. Cook for about 1–2 minutes on the first side, then turn and cook the other side. Timing depends on thickness and heat; make sure the pork is cooked through. Place cooked batches on a clean plate.
  6. Glaze with ginger sauce. Return all the pork and onion to the pan. Stir the sauce again and pour it around the ingredients. Bring to a steady simmer and toss for about 1–2 minutes, until the sauce lightly coats the meat. Avoid reducing it until dry; if it becomes too concentrated, add a small splash of water.
  7. Serve. Divide the pork and onion between plates alongside the cabbage. Spoon over the remaining sauce and serve immediately with rice.

Serving notes

For a simple teishoku-style meal, add miso soup with tofu and greens and a small dish of pickles. The cabbage offers a cool, crisp contrast to the warm ginger sauce. A little mayonnaise on the side is optional.

Tips and variations

  • Choose the cut: Loin gives neat slices and a leaner result; shoulder has more fat and a richer texture. Read our pork cuts and cooking guide for more detail.
  • Keep the pork tender: Thin slices cook quickly. Avoid prolonged frying after they are cooked, and add the sauce only at the finishing stage.
  • Use fresh ginger: Grating it just before cooking gives a lively aroma. Start with the listed amount and adjust on your next batch to suit your preference.
  • Watch the seasoning: Salted cooking sake and mirin-style seasonings differ from unsalted sake and hon mirin. If your cooking sake contains salt, begin with less soy sauce.
  • Without sake: Replace the sake with the same amount of water; the flavor will be a little simpler. Mirin also contains alcohol, so this substitution alone does not make the dish alcohol-free.

Nutrition note

Pork contributes protein, while cabbage and onion add vegetables to the plate. Pair with a portion of rice that suits your appetite. Soy sauce contributes salt, so spoon on the sauce to taste rather than automatically using every drop.

Allergen note: Standard soy sauce typically contains soy and wheat. Check the labels of all seasonings if cooking for someone with an allergy.

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