How To Make Shogayaki (Ginger Pork)

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!