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Buta no Shogayaki (Japanese Ginger Pork)
5 from 20 votes

Buta no Shogayaki (Japanese Ginger Pork)

Buta no Shogayaki is a Japanese ginger pork dish featuring thinly sliced pork loin coated lightly in flour and cooked in a pan with a savory sauce made from freshly grated ginger, apple, onion, garlic, soy sauce, sake, mirin, dashi, and honey. The sauce imparts a sweet-savory flavor with a delicate ginger warmth, while the pork develops a light crust from flour dusting.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 2 portions
Calories: 476 kcal
Course: Main Course, Lunch, Dinner
Cuisine: Japanese

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
  • black pepper for seasoning
  • salt for seasoning
  • all-purpose flour for dusting
  • 1 tbsp neutral cooking oil generic cooking oil
  • 6 shishito pepper

Instructions

    Cup of Yum
  1. Finely grate 20 g ginger root, 1 tsp apple, 1 tsp yellow onion and 1 clove garlic.
  2. 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.
  3. Take 250 g pork loin and make small incisions in the fat to prevent curling.
  4. Sprinkle each slice of pork with a pinch of salt and pepper on both sides and then lightly dust with all-purpose flour.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 2 portions

Amount Per Serving

Calories 476

% 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.