Buta no Shogayaki (Japanese Ginger Pork)
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
2 portions
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Calories
476 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Japanese
Buta no Shogayaki (Japanese Ginger Pork)
Description
This recipe starts by finely grating ginger root, apple, yellow onion, and garlic to form the base of a complex sauce mixed with soy sauce, sake, mirin, dashi, and honey. The combination offers sweet, salty, and umami elements balanced with fresh ginger’s brightness. Pork loin slices, scored lightly to prevent curling, are seasoned with salt and pepper then dusted with all-purpose flour to create a subtle crust when pan-fried.
The pork is cooked in oil over medium heat until browned on one side, then flipped and coated in the prepared sauce, which is circulated around the pan to evenly coat the slices and form a glossy finish. Six shishito peppers are fried alongside the pork to add a mild pepper accompaniment.
Typically served with shredded cabbage or salad and Japanese-style rice, this dish offers a flavorful protein-centered entrée with savory and slightly sweet notes. It can be included in a Japanese meal set or served as a main dish for lunch or dinner.
Ingredients
Sauce
- 20 g ginger root skin on
- 1 tsp apple peeled
- 1 tsp yellow onion
- 1 clove garlic
- 2 tbsp soy sauce
- 3 tbsp sake
- 2 tbsp mirin
- 1 tbsp dashi stock or water
- 1 tsp honey
Shogayaki
- 250 g pork loin or pork belly, thinly sliced
- salt for seasoning
- black pepper for seasoning
- all-purpose flour for dusting
- 1 tbsp neutral cooking oil generic cooking oil
- 6 shishito pepper
Instructions
- Finely grate 20 g ginger root, 1 tsp apple, 1 tsp yellow onion and 1 clove garlic.
- Add 2 tbsp soy sauce, 3 tbsp sake, 2 tbsp mirin, 1 tbsp dashi stock and 1 tsp honey to a small bowl, then add the grated ingredients and mix well. Set aside for later.
- Take 250 g pork loin and make small incisions in the fat to prevent curling.
- Sprinkle each slice of pork with a pinch of salt and pepper on both sides and then lightly dust with all-purpose flour.
- Take a large pan and add 1 tbsp cooking oil. While it's still cold, place one piece of pork in the pan and move it in a circular motion to spread the oil evenly around the pan.Place the rest of the pork slices in pan laying flat, be careful not to overlap.
- Turn on the heat to medium and fry until the pork is browned underneath. Once browned, flip it over and add the sauce. Move pork around the pan to distribute the sauce evenly.
- Once pork is cooked through, remove it from the pan and place on serving plates. Fry 6 shishito peppers in the same pan with the leftover sauce for 2-3 minutes or until the peppers are slightly charred and the sauce has thickened.
- Turn off the heat and dish up the peppers, drizzle any leftover sauce over the pork. Serve with rice and salad and enjoy!
Notes
- Serve Buta no Shogayaki with shredded cabbage or salad and Japanese-style rice for a traditional meal.
- Score pork fat lightly before cooking to prevent curling and ensure even frying.
- Using freshly grated ginger and apple adds natural sweetness and brightness to the sauce.
- Dusting pork with flour helps create a light crust and thickens the sauce during cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2portions
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Calories | 476kcal | 24% |
| Carbohydrates | 23.5g | 8% |
| Protein | 20.9g | 42% |
| Fat | 29.2g | 45% |
| Saturated Fat | 9.9g | 50% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 95mg | 32% |
| Sodium | 1403.5mg | 58% |
| Fiber | 1.6g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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