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    You are in: Home / Recipes / Japanese Ginger Pork (Shogayaki) Recipe
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    Japanese Ginger Pork (Shogayaki)

    Japanese Ginger Pork (Shogayaki). Photo by Bonnie G #2

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    20 mins

    5 mins

    WaterMelon's Note:

    Quick and easy dish, and it's delicious! It's important to use mirin as sherry/other wine does not give the authentic taste of shogayaki. Serve it with steamed cabbage/other vegetables and japanese rice for a yummy meal! You can substitute pork with sliced beef too.

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    Units: US | Metric


    1. 1
      Combine soy sauce, ginger and mirin in a bowl.
    2. 2
      Add pork slices, marinate for 15 minutes.
    3. 3
      Heat oil in skillet.
    4. 4
      Remove pork from bowl, reserve marinade.
    5. 5
      Saute meat quickly at high heat.
    6. 6
      Pour marinade into pan, give the pork a quick stir.
    7. 7
      NOTE: marinated meat burn easily, it's important to work quickly.

    Browse Our Top Pork Recipes

    Ratings & Reviews:

    • on August 23, 2012


      This is soooo good, and simple too what could be better. I had a pork roast and wanted to do something differant with it when I found this. Had to make a few changes just do to necessity but don't think it changed the flavor much. Cut my pork into chunks (I couldn't get it thin slices) and added sliced sweet onions to the marinade, soaked it all for about 2 hours before cooking in a hot wok and then served with steamed, buttered spagetti squash. When done cooking thickened the broth with corn starch and served as a sauce. Yum, we'll be having this again soon.

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    • on March 15, 2012


      Very easy to make. I used bacon-thin pork belly since I like it fatty. I also added a bit of sugar (around 1tsp). And I cooked it the way Japanese do it.

      Mix the sauce ingredients and set aside.
      Heat up oil in a pan.
      Fry the pork slices in high heat until slightly browned then do the same in the other side.
      Pour sauce ingredients into the pan and saute until the sauce thickens and coats the pork.
      (By this time the sauce is coating the pork and no excess sauce is in the pan)
      Remove pork slices draining the fat away (there's excess fat since I used pork belly)

      The key to have tender pork is cooking it as little time possible over high heat.

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    • on June 15, 2010


      Easy and good. I used peanut oil instead of canola. I also had to use about 1 tsp. of dried ginger because I only had about 1 tsp. fresh ginger left. I served this with Frizzled Cabbage and white rice. I ended up eating two servings because I don't eat rice.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (13)


    Nutritional Facts for Japanese Ginger Pork (Shogayaki)

    Serving Size: 1 (144 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 303.8
    Calories from Fat 157
    Total Fat 17.4 g
    Saturated Fat 4.0 g
    Cholesterol 95.2 mg
    Sodium 862.8 mg
    Total Carbohydrate 1.7 g
    Dietary Fiber 0.1 g
    Sugars 0.3 g
    Protein 32.6 g

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