Shogayaki (Japanese Ginger Pork Chops)
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
3 servings
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Calories
306 kcal
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Course
Main Course
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Cuisine
Japanese
Shogayaki (Japanese Ginger Pork Chops)
Description
Shogayaki (Japanese Ginger Pork Chops) showcases thick pork rib chops infused with a ginger and salt marinade. This preparation method draws out pungent ginger aroma while seasoning the meat evenly. Potato starch dusting creates a delicate crust during pan-frying in vegetable oil. The glaze, made from sake, soy sauce, and honey, caramelizes in the pan as the pork cooks over high heat, coating each chop with a sticky, shiny finish.
The combination of tender pork with a slightly crispy edge and a warm, ginger-forward glaze delivers balanced savory and sweet notes. The cooking method preserves moisture inside the chops while concentrating flavors externally. Chopped scallions provide a mild oniony crunch that complements the richness of the meat.
Typically served with steamed rice and simple side vegetables, Shogayaki can be a hearty main dish. The ginger and soy-based sauce also pairs well with various pickled or fresh greens to add brightness. Its compact cooking time and ingredient list suit weekday dinners requiring straightforward, flavorful meat preparation.
Ingredients
- 400 grams pork rib chops (¾-inch thick)
- 30 grams ginger (peeled and grated)
- ¼ teaspoon salt
- 2 tablespoons sake
- 2 tablespoons soy sauce
- 1 tablespoons honey
- 1 tablespoon potato starch
- 1 tablespoon vegetable oil
- scallions (chopped, for garnish)
Instructions
- Rub 30 grams ginger and ¼ teaspoon salt onto both sides of 400 grams pork rib chops. Cover and refrigerate for at least an hour to marinate.
- To make the sauce, combine 2 tablespoons sake, 2 tablespoons soy sauce, and 1 tablespoons honey in a bowl.
- When you're ready to make your shogayaki, use paper towels to pat the pork chops dry and scrape off any large clumps of ginger.
- Dust both sides of the pork with a thin, even layer of 1 tablespoon potato starch.
- Preheat a frying pan over medium heat. Add 1 tablespoon vegetable oil and pork chops and fry them until they've started to brown (~2 minutes).
- Flip the ginger pork over and fry the second side until golden brown (another 2 minutes).
- Flip the chops back over, and use a paper towel to wipe out as much excess oil from the pan as possible. Then, turn up the heat to high.
- Pour the sauce into the pan and glaze the ginger pork chops by flipping them over repeatedly in the boiling sauce until they're coated in a thick, shiny layer.
- Serve the shogayaki whole, or let it rest for a few minutes before slicing it up. Garnish with chopped scallions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 11g | 4% |
| Protein | 30g | 60% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 89mg | 30% |
| Sodium | 931mg | 39% |
| Potassium | 597mg | 13% |
| Fiber | 0.5g | 2% |
| Sugar | 6g | 12% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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