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Ginger Pork Stir-Fry (Shogayaki)

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 250 g thinly sliced pork shoulder or pork loin, about 3 to 5 mm thick
Ginger Sauce
  • 1.5 tbsp fresh ginger grated, about 30 g before grating
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp cooking sake
  • 1 tsp sugar
Optional for Serving
  • shredded cabbage for serving
  • white sesame seeds optional
  • 1 tbsp neutral oil for the pan

Method
 

Mix the sauce
  1. Mix the grated ginger, soy sauce, mirin, cooking sake, and sugar until the sugar starts to dissolve.
Season the pork
  1. Toss the pork slices with the sauce and let them sit for 5 minutes. If you have more time, marinate them in the fridge for up to 30 minutes for deeper flavor.
Pan-fry
  1. Heat the oil in a frying pan over medium-high heat. Lay the pork in a single layer and cook in batches if needed so the slices do not overlap too much.
  2. Cook for about 1 to 2 minutes per side, just until the pork changes color and picks up light browning.
Reduce the sauce
  1. Pour in any remaining sauce and toss quickly over higher heat until the liquid turns glossy and lightly coats the pork. Do not reduce it too far or the sauce can catch and taste sharp.
Serve
  1. Serve hot with shredded cabbage on the side. Finish with sesame seeds if you like.

Notes

  1. Pork shoulder gives the juiciest result because it has a little fat. Pork loin works too if you want a leaner plate.
  2. Fresh grated ginger matters here. Ginger powder will not give the same bright, aromatic finish.
  3. Keep a little sauce in the pan at the end. That glossy spoonful is what makes this dish especially good with rice.