Ginger Pork (Shogayaki)

Name: Ginger Pork (Shogayaki)
Cuisine: Japan
Ingredients: 500–600 g Thinly sliced pork loin or shoulder; 3 tbsp Soy sauce; 2 tbsp Mirin; 2 tbsp Sake; 30–40 g (≈ big thumb) Grated fresh ginger; 2 cloves Garlic (grated); 1–2 tsp Sugar or honey; 1–2 tbsp Vegetable oil

A recipe from Japan.

🇯🇵 JapanporkgingerhighProteinpanFryizakayaquick

Nutrition (per serving)

580Calories

52 gProtein

12 gCarbs

34 gFat

8 gSugar

1900 mgSalt

Ingredients

500–600 g Thinly sliced pork loin or shoulder
3 tbsp Soy sauce
2 tbsp Mirin
2 tbsp Sake
30–40 g (≈ big thumb) Grated fresh ginger
2 cloves Garlic (grated)
1–2 tsp Sugar or honey
1–2 tbsp Vegetable oil

Method

Mix all sauce ingredients (soy, mirin, sake, ginger, garlic, sugar) in a bowl.
Add pork slices → marinate 10–20 min if you have time (or cook immediately).
Heat oil in large frying pan on medium-high.
Add pork in single layer (do batches if needed) → cook 2–3 min per side until golden.
Pour in remaining marinade → let it bubble and thicken 1–2 min while coating meat.
Serve immediately with shredded cabbage, rice, miso soup — very juicy, aromatic ginger pork.