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Japanese pork shogayaki with onion in ginger sauce, served with shredded cabbage, mayonnaise, and cherry tomatoes

Pork Shogayaki (Japanese Ginger Pork)

A Japanese home-cooking staple — thin slices of pork pan-fried in sesame oil with onion and glazed in a glossy sauce of soy sauce, sake, sugar, and plenty of grated ginger. Served with shredded cabbage and rice for a classic teishoku.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Japanese
Ingredients Method

Ingredients
  

  • 300 g pork loin thin-sliced, or thick steaks butterflied thin
  • 1/2 onion sliced (optional)
  • 1 tbsp plain flour for dusting
  • 1 tbsp sesame oil for frying
  • 2 tbsp grated ginger fresh
  • 2 tbsp soy sauce a sweeter Kyushu-style one works well
  • 1 tbsp sugar
  • 1 tbsp cooking sake
  • 150 g cabbage finely shredded, to serve

Method
 

  1. Finely shred the cabbage and set aside. If using thick-cut pork loin, butterfly each steak open and press it thin; score the edges to stop it curling. Pre-sliced pork can be used as is.
  2. Lightly dust both sides of the pork with a thin coat of plain flour.
  3. In a small bowl, mix the grated ginger, soy sauce, sugar, and cooking sake until the sugar dissolves.
  4. Heat the sesame oil in a pan over medium heat. Fry the pork until lightly browned on both sides.
  5. Add the sliced onion (if using) and cook until softened.
  6. Once the pork is cooked through, stir the sauce and pour it in. Turn the pork in the sauce and let it reduce until glossy and coating everything, 1-2 minutes.
  7. Plate with a mound of finely shredded raw cabbage, a dab of mayonnaise, and cherry tomatoes. Serve with rice and miso soup.