Japanese Ginger Pork (Buta no Shogayaki)
A quick and flavorful Japanese stir-fry featuring thinly sliced pork and onions coated in a savory ginger-soy sauce.
30m2Servings
Nutrition
560kcal
41gProtein
52gCarbs
18gFat
Ingredients
INGREDIENTS
Thinly Sliced Pork Loin
300 g
Onion
0.5 whole
Cabbage
0.25 whole
Potato Starch
enough to cover all the pork lightly
1 cup
Salt
To taste
to taste
INGREDIENTS FOR THE SAUCE
Soy Sauce
3 tbsp
Sake
3 tbsp
Mirin/Sweet Sake
3 tbsp
Sugar
2 tsp
Grated Fresh Ginger
1½ tbsp
Instructions
1Prepare the Sauce
2m
2mCombine Sauce Ingredients
In a small bowl, combine soy sauce, sake, mirin, sugar, and grated fresh ginger. Mix well until the sugar dissolves.
2Prepare Vegetables and Pork
10m
10mShred Cabbage
Thinly slice the cabbage, soak it in cold water for 1 minute, then drain well. Set aside.
Slice Onion
Slice the onion into 5mm thick pieces lengthwise, along the grain.
Score Pork
Make small incisions on the sinews of the pork slices to prevent curling during cooking.
Coat Pork
Lightly coat the pork slices with potato starch, ensuring an even, thin layer.
3Cook the Pork and Onions
10m
10mSauté Onions
Heat a pan over medium-low heat. Add the sliced onions and a pinch of salt. Sauté until golden brown. Remove from pan and set aside.
Cook First Batch of Pork
In the same pan, cook half of the pork slices in a single layer over medium-low heat. Cook for 1 minute on one side, then flip and cook for 30 seconds on the other side. Remove from pan and set aside.
Cook Second Batch of Pork
Cook the remaining pork slices similarly: 1 minute on the first side, then flip. Immediately return the cooked onions and the first batch of pork to the pan.
Add Sauce and Glaze
Pour the prepared sauce over the pork and onions. Flip the ingredients repeatedly to coat them evenly with the sauce. Continue to cook for about 2 minutes, allowing the sauce to thicken and glaze the pork and onions.
4Serve
3m
3mPlate and Serve
Plate the ginger pork and onions beautifully. Serve immediately with shredded cabbage and a bowl of rice and miso soup for a complete Japanese meal.
Tips
If using fattier cuts of pork like shoulder or belly, extend the cooking time slightly to render the fat and prevent toughness.
Wipe off excess oil from the pan before adding the sauce to prevent it from becoming too thin.
Ensure the potato starch coating on the pork is light; too much will make the sauce overly thick.