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Pork shogayaki recipe
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20 min Shogayaki ginger pork recipe

I like this recipe because it’s quick, simple, and you don’t even need to prep the meat beforehand. While some people prefer to marinate the pork for half an hour, you can skip this step and start cooking right away. Because the sauce is so flavorful, the marinade is unnecessary. The sauces help the pork to brown and caramelize, which makes it even more delicious.
Course Main Course
Cuisine Japanese
Keyword Ginger, Pork
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people
Calories 430kcal
Author Joost Nusselder
Cost $5


  • ½ lb pork loin, belly, or shoulder thinly sliced
  • ½ onion
  • 1 clove garlic
  • 1 inch ginger grated
  • 1 tbsp vegetable oil
  • 1 green onion or scallion chopped

For the sauce:

  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp sake
  • 1 tsp sugar
  • 1 pinch salt
  • 1 pinch pepper


  • Gather all of the ingredients and in a small bowl, grate the ginger, garlic, and chop the onion and green onion or scallion. You can also mince the garlic and ginger or use a garlic press.
    Shogayaki ingredients
  • Add the soy sauce, mirin, sake, and sugar to the bowl and mix.
  • Season the meat with salt and pepper.
  • Grab a large non-stick pan and heat up the oil on medium-high heat.
  • Add the onions and meat to the pan.
  • Cook the meat for about 4 minutes on each side. Make sure to stir the onions too.
    Stir the ginger pork shogayaki
  • Once the meat is brown, add the ingredients you mixed earlier.
  • Let it bubble away for a minute or two until the meat starts to caramelize. You can add a little extra soy sauce if all of the liquid has evaporated.
  • Garnish with scallion and serve.
    Shogayaki Final dish1



Calories: 430kcal | Carbohydrates: 15g | Protein: 22g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 82mg | Sodium: 1221mg | Potassium: 443mg | Fiber: 1g | Sugar: 8g | Vitamin A: 69IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 2mg