📝 About This Recipe
Shogayaki is one of Japan's most beloved 'home-style' comfort foods, frequently found in bustling Tokyo lunch spots and family dining tables. This dish features thinly sliced pork loin seared until golden and glazed in a pungent, sweet-savory sauce where fresh ginger is the undisputed star. The heat of the ginger perfectly cuts through the richness of the pork, creating a balanced, umami-rich experience that is both invigorating and deeply satisfying.
🥗 Ingredients
Main Ingredients
- 300 grams Pork Loin (very thinly sliced (approx. 2-3mm), similar to ginger pork or sukiyaki cut)
- 2 tablespoons Potato Starch (Katakuriko) or Flour (for light dredging)
- 1 tablespoon Neutral Oil (vegetable, canola, or grapeseed oil)
- 1/2 piece Yellow Onion (thinly sliced into wedges)
The Shogayaki Sauce
- 2 tablespoons Fresh Ginger (freshly grated with juices included)
- 2 tablespoons Soy Sauce (Japanese dark soy sauce like Kikkoman)
- 2 tablespoons Mirin (Japanese sweet rice wine)
- 2 tablespoons Sake (Japanese cooking sake)
- 1 teaspoon Granulated Sugar (to balance the saltiness)
For Serving and Garnish
- 2-3 leaves Green Cabbage (shredded into very fine ribbons)
- 4 pieces Cherry Tomatoes (halved for color)
- 1 teaspoon Toasted Sesame Seeds (for garnish)
- 1 dollop Japanese Mayonnaise (Kewpie brand recommended)
👨🍳 Instructions
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1
Prepare the vegetables by finely shredding the cabbage. Soak the cabbage in ice-cold water for 5 minutes to make it extra crunchy, then drain thoroughly and set aside.
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2
In a small mixing bowl, combine the grated ginger (and all its juices), soy sauce, mirin, sake, and sugar. Whisk until the sugar is completely dissolved.
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3
Pat the pork slices dry with a paper towel to ensure a good sear. If the slices are very large, cut them into bite-sized pieces.
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4
Lightly dust the pork slices with potato starch or flour. This helps the sauce cling to the meat and keeps the pork tender.
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5
Heat the neutral oil in a large non-stick skillet over medium-high heat until shimmering.
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6
Add the sliced onions to the skillet and sauté for 2-3 minutes until they begin to soften and turn translucent.
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7
Push the onions to the side of the pan and add the pork slices in a single layer. Work in batches if necessary to avoid crowding.
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8
Sear the pork for about 1-2 minutes per side until lightly browned. Avoid overcooking, as thin pork dries out quickly.
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9
Once the pork is browned, pour the prepared ginger sauce over the meat and onions.
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10
Increase the heat slightly and toss everything together. Let the sauce bubble and reduce for 1-2 minutes until it thickens into a glossy glaze that coats every piece of pork.
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11
Remove from heat immediately once the sauce has reached a syrupy consistency.
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12
Arrange a generous mound of shredded cabbage on each plate. Place the pork and onions next to the cabbage, drizzling any remaining sauce from the pan over the meat.
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13
Garnish with toasted sesame seeds and serve with cherry tomatoes and a side of Japanese mayonnaise.
💡 Chef's Tips
Always use fresh ginger rather than paste for the most vibrant flavor profile. If you can't find pre-sliced pork, freeze a pork loin for 30-45 minutes to make it firm enough to slice thinly by hand. Don't skip the potato starch; it acts as a barrier to keep the juices in and creates a velvety mouthfeel. Be careful not to burn the sauce; because of the sugar and mirin, it can go from caramelized to burnt very quickly.
🍽️ Serving Suggestions
Serve with a bowl of steaming hot Japanese short-grain white rice. Pair with a hot bowl of miso soup with tofu and wakame. Add a side of Japanese pickles (tsukemono) to cleanse the palate between bites. A cold glass of Japanese lager or a hot green tea complements the ginger heat perfectly.