How To Make Shogayaki (Ginger Pork)-Japanese Taste

How To Make Shogayaki (Ginger Pork)

by Megumi Moriya

Main Weeknight Dinner Idea Pork Ginger Easy Under 30 Minutes Stir-fry

There are some must-know dishes in Japan. One of them is definitely Shogayaki.

For Shogayaki, sliced pork and ginger are the main ingredients. Sweetened soy sauce-based seasoning perfectly complements the umami of the pork, while grated ginger adds a hint of spiciness to enhance the taste and flavor. As this simple yet flavorful Shogayaki dish is loved by Japanese people, you can find Shogayaki recipes in many Japanese homemade cooking recipe books.

What makes Shogayaki so classic is the ease of preparation and the cooking process. Moreover, you can make Shogayaki with just three ingredients (without seasonings)! It is not too much to say that Shogayaki is the first or second option when you have limited ingredients in your refrigerator.

It also goes well with white rice. In Japan, where the staple food is white rice, the compatibility with main dishes and how well they pair with white rice is often considered important.

When preparing Shogayaki, selecting the right parts of pork is crucial. While Japan offers specific pork slices for Shogayaki in supermarkets, they might not be available in your area. In such cases, approximately 3-5mm-thick sliced pork loin is a good choice. If you use thinner pork slices, sliced pork belly is also a suitable alternative.

One tip for making delicious Shogayaki is to coat the pork slices with powders such as all-purpose flour and potato starch. This not only tenderizes the meat but also enhances seasoning absorption. The choice of powder to use depends on your preference. When heated, all-purpose flour adds a subtle grilled aroma to the pork, on the other hand, potato starch provides a slightly thicker texture, resulting in a smoother feel when eating.

Why not pair Shogayaki with white rice and miso soup? It’s a typical and ordinary Japanese-style meal enjoyed at home. Indulge in authentic Japanese flavors with minimal time and effort!


Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Total servings: 2

Difficulty: Easy

  • 350 g Sliced Pork Loin
  • 100 g Onion
  • 30 g Ginger
  • All-Purpose Flour (as needed)
  • Salt (to taste)
  • 1.5 Tbsp Sugar
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Mirin
  • 2 Tbsp Sake

Expert's Tip

How To Make Shogayaki (Ginger Pork)

In Japan, there is a wide selection of tube-type condiments. One major example is grated ginger conveniently available in tube form, eliminating the need for grating. This versatile condiment can be used not only for Shogayaki sauce but also as a topping for tofu, to add an accent to Tonjiru soup, in dressings, and more!


1) Gathering the Ingredients

Gather the ingredients together.

2) Slicing the Onion & Grating the Ginger

Slice the onion thinly. Peel the skin off of the ginger and grate it with a grater.

3) Making the Shogayaki Sauce

Mix sugar, soy sauce, mirin, and sake together in a bowl. Then, add the grated ginger and mix well.

4) Coating the Pork in Flour

Place the pork slices on a plate or board. Lightly coat them with all-purpose flour. Using a tea strainer or small strainer can help ensure an even coating.

Tip: You can also use potato starch in place of the flour. 

5) Stir-Frying the Onion

Pour cooking oil into a frying pan and stir-fry the sliced onion with a pinch of salt until cooked. Transfer them onto a plate and set aside.

Tip: A large-sized frying pan is recommended to ensure the sliced pork does not overlap during the cooking process.

6) Cooking the Pork

Add cooking oil to the same frying pan and arrange the pork slices without overlapping. If unable to place all at once, divide and cook in batches.

Keep the heat over medium, cooking both sides.

7) Adding in the Sauce and the Onions

Once the pork slices are well-cooked, add the stir-fried onion and seasoning mixture to the frying pan. Mix them well until all the ingredients are evenly coated with the seasoning.

8) Serving the Shogayaki

Transfer the Shogayaki onto a plate. If you have any vegetables, cut them into julienne or small pieces, then garnish the Shogayaki with them. Serve alongside white rice and miso soup for a home-style Japanese dinner!

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