Pork Shogayaki

My Take on Pork Shogayaki (Ginger Pork)

My Take on Pork Shogayaki (Ginger Pork)

Recipe by Donna


Prep time


Cooking time



Pork Shogayaki, (ginger pork) is thinly sliced pork, full of ginger flavour. I how ever sliced my pork in bite sized pieces. It is a popular Japanese recipe on the lunch menu. Easy to make and great tasting with a bowl of rice.


  • 300 grams pork , thinly sliced, or cut into bite sized pieces

  • 2 tsp Japanese sake, (Japanese rice wine)

  • 1 tsp ginger juice (squeeze juice out of grated ginger)

  • 1 Tbsp oil

  • Ginger Sauce
  • 2 Tbsp sake

  • 1 Tbsp mirin

  • 1 Tbsp soy sauce

  • 1 tsp sugar

  • 1 Tbsp grated ginger


  • Sprinkle 2 teaspoons of sake and teaspoon of ginger juice over the pork pieces or slices and leave for 10 minutes. This will tenderise the meat.
  • Mix ginger sauce ingredients in a bowl.
  • Heat oil in a non stick frypan over medium high heat.
  • Place the meat in frypan without overlapping and cook for 1-2 minutes or until the meat is golden. Transfer to a plate and cook the remaining meat.
  • Reduce heat to medium. Return all the cooked meat to the frypan and add the ginger sauce to the pan. Cook for 15-30 seconds, turning the meat to make sure all the meat is coated in the sauce. When sauce is reduced to 1-2 tablespoons, turn the heat off. If your pork is quite chewy, cook the meat on medium for about 10-15 minutes or until it is to your liking.
  • For me I served this with rice and pickled cucumber.

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