📝 About This Recipe
A cornerstone of Japanese home cooking and 'teishoku' lunch sets, Buta no Shogayaki is a soul-warming dish of tender pork loin glazed in a piquant, savory-sweet ginger sauce. The name literally translates to 'pork grilled with ginger,' where the enzyme in fresh ginger acts as a natural tenderizer for the meat. This recipe delivers a perfect balance of umami and heat, creating a comforting meal that is as elegant as it is satisfying.
🥗 Ingredients
The Pork
- 300 grams Pork Loin (thinly sliced (about 2-3mm), ideally 'shogayaki' cut)
- 1-2 tablespoons All-purpose flour (for light dusting)
- 1/4 teaspoon Salt (to season meat)
- 1/4 teaspoon Black pepper (freshly ground)
- 1 tablespoon Neutral oil (vegetable, canola, or grapeseed oil)
The Signature Ginger Sauce
- 2 tablespoons Fresh Ginger (finely grated with juices preserved)
- 2 tablespoons Soy Sauce (Japanese dark soy sauce preferred)
- 2 tablespoons Mirin (sweet rice wine)
- 2 tablespoons Sake (Japanese rice wine)
- 1/2 tablespoon Granulated Sugar (adjust to taste for sweetness)
- 1 clove Garlic (grated into a paste)
Traditional Accompaniments
- 1/4 head Green Cabbage (shredded very thinly and soaked in ice water)
- 4-6 pieces Cherry Tomatoes (for color and acidity)
- 1 teaspoon Toasted Sesame Seeds (for garnish)
- 1 stalk Green Onions (finely sliced)
👨🍳 Instructions
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1
Begin by preparing the cabbage. Shred it as thinly as possible using a sharp knife or mandoline. Soak it in a bowl of ice water for 5-10 minutes to ensure maximum crispness, then drain thoroughly using a salad spinner.
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2
In a small bowl, whisk together the grated ginger (and its juices), soy sauce, mirin, sake, sugar, and grated garlic until the sugar is fully dissolved. Set this sauce aside.
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3
Pat the pork slices dry with paper towels. If the slices are very long, cut them into bite-sized pieces (about 3-4 inches long).
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4
Lightly season both sides of the pork with salt and black pepper.
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5
Sift the flour over the pork slices, flipping them to ensure a very thin, even coating. Shake off any excess flour; this coating will help the sauce thicken and cling to the meat.
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6
Heat the neutral oil in a large non-stick skillet or frying pan over medium-high heat until shimmering.
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7
Place the pork slices in the pan in a single layer. Do not overcrowd; work in batches if necessary. Sear for about 1-2 minutes until the bottom side is lightly browned.
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8
Flip the pork slices over and cook for another 30-60 seconds. The pork should be almost cooked through at this stage.
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9
Pour the ginger sauce mixture over the pork in the pan. The liquid will immediately begin to bubble and reduce.
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10
Using tongs or chopsticks, move the pork around the pan to ensure every piece is coated. Continue cooking for about 1-2 minutes until the sauce thickens into a glossy glaze.
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11
Once the sauce has reached a syrupy consistency and is coating the meat perfectly, remove the pan from the heat immediately to prevent the pork from toughening.
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12
Arrange a generous mound of the crisp shredded cabbage on each plate. Place the hot pork slices next to or on top of the cabbage.
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13
Drizzle any remaining sauce from the pan over the meat. Garnish with toasted sesame seeds and sliced green onions.
💡 Chef's Tips
Always use fresh ginger rather than powdered; the juice from the fresh root is essential for the flavor profile and meat tenderizing. Don't over-flour the meat; a heavy coating will make the sauce gummy rather than glossy. If you can't find pre-sliced pork, freeze a block of pork loin for 30-45 minutes to make it firm enough to slice thinly by hand. Be careful not to overcook the pork; because it is so thin, it only needs a few minutes total to remain juicy. For an extra kick, add a pinch of chili flakes or a dash of toasted sesame oil to the sauce at the very end.
🍽️ Serving Suggestions
Serve with a bowl of hot, fluffy Japanese short-grain white rice to soak up the extra sauce. Pair with a hot bowl of miso soup with tofu and wakame for a complete 'Teishoku' experience. A side of Japanese potato salad or pickled cucumbers (sunomono) provides a creamy or tart contrast. Enjoy with a chilled glass of Japanese lager or a hot green tea like Genmaicha. Add a small dollop of Japanese mayonnaise on the side for dipping the pork and cabbage.