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Japanese Ginger Pork (Shogayaki)

Japanese Ginger Pork (Shogayaki)

By Courtney HillOctober 15, 2019

  • Makes
    4 servings
  • Cook Time
    45 minutes
  • Rating

Shoga means “ginger” in Japanese, and yaki translates as “grilled,” though the term is sometimes applied to foods that are fried or griddled. In the popular dish known as shogayaki, thinly sliced pork is cooked with a lightly sweetened, very gingery soy-based sauce. We use pork tenderloin cut into quarters and pounded into thin cutlets. A quick soak in a marinade that later becomes the sauce ensures the cutlets are thoroughly flavored. Shredded green cabbage and steamed rice are the classic accompaniments.

Tip

Don't crowd the skillet when cooking the cutlets. It's usually best to cook them in two batches so they brown rather than steam. But how they fit in the skillet depends on their shape after pounding. If you can fit all four in your pan without them touching, cook all at once using the 2 tablespoons of oil.

Ingredients
  • ¼

    cup soy sauce

  • 3

    tablespoons mirin

  • 2

    tablespoons sake

  • 1

    tablespoon white miso

  • 1½

    tablespoons finely grated fresh ginger

  • 1¼

    pound pork tenderloin, trimmed of silver skin

  • 2

    tablespoons grapeseed or other neutral oil

  • 2

    teaspoons white sugar

  • 1

    bunch scallions, cut into 1-inch pieces

  • ½

    small head green cabbage, cored and finely shredded (about 3 cups)

  • Cooked Japanese-style short-grain rice, to serve

Step 1

In a wide, shallow bowl whisk together the soy sauce, mirin, sake, miso and ginger. Cut the pork tenderloin in half crosswise, making the tail-end half slightly larger, then cut each piece in half lengthwise.

Place 2 pieces of pork between 2 large sheets of plastic wrap. Using a meat pounder, gently pound each piece to an even ¼-inch thickness. Repeat with the 2 remaining pieces.

Add the cutlets to the soy mixture and turn to coat, then let marinate at room temperature for 15 minutes.

Step 2

Remove the cutlets from the marinade, letting the excess drain back into the bowl; reserve the marinade. Pat the cutlets dry with paper towels.

In a 12-inch skillet over medium-high, heat 1 tablespoon of oil until shimmering. Add the cutlets in a single layer and cook undisturbed until well browned, 2 to 3 minutes.

Using tongs, flip each piece and continue to cook until the second sides are well browned, about another 2 minutes. Transfer to a large plate, then wipe out the skillet with paper towels. Repeat with the remaining oil and cutlets.

Step 3

Return the skillet to medium-high and add the reserved marinade, the sugar and ¼ cup water. Bring to a simmer and cook, scraping up any browned bits, until the mixture thickens and a spoon drawn through it leaves a 1- to 2-second trail, about 3 minutes.

Stir in the scallions, then add the pork and any accumulated juices. Cook, stirring gently, until the scallions are wilted and the pork is heated through, about 1 minute. Serve with the shredded cabbage and rice.

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