Buta no Shōgayaki (Ginger Pork)
Thin slices of pork quickly pan-fried with onion and glazed in a sweet-savoury sauce of fresh ginger, soy, mirin and sake. One of Japan's most popular set-meal dishes, ready in 25 minutes.
Servings
Ingredients
Nutrition
Per serving
Steps
Make the sauce
In a small bowl, mix the grated ginger, soy sauce, , and sugar until the sugar dissolves. Set aside.
- 1 tbsp ginger
- 2 tbsp soy sauce
- 2 tbsp
- 1 tbsp
- 1 tsp sugar
Coat the pork
Lay the pork slices flat and dust both sides lightly and evenly with the cornflour. This helps the sauce cling later and keeps the meat tender.
- 300 g pork
- 1 tbsp cornflour
✅ Done when: pork slices are evenly covered with a thin white layer of cornflour
Fry the pork
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Add the onion and glaze
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Serve
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Make the sauce
In a small bowl, mix the grated ginger, soy sauce, , and sugar until the sugar dissolves. Set aside.
- 1 tbsp ginger
- 2 tbsp soy sauce
- 2 tbsp
- 1 tbsp
- 1 tsp sugar
Coat the pork
Lay the pork slices flat and dust both sides lightly and evenly with the cornflour. This helps the sauce cling later and keeps the meat tender.
- 300 g pork
- 1 tbsp cornflour
✅ Done when: pork slices are evenly covered with a thin white layer of cornflour
Fry the pork
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Add the onion and glaze
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
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The Story Behind the Dish
Shōgayaki ('ginger grill') is one of the most popular dishes in Japanese teishoku (set meal) restaurants and a lunch box favourite. It became widespread in Tokyo's diners in the mid-20th century.
It's always served with a mountain of finely shredded raw cabbage that soaks up the gingery sauce.
⭐ Why It's Famous
Quick, cheap and full of flavour, it's the kind of dish every Japanese home cook knows by heart.
💡 Fun Fact
Ginger was used in Japan as a medicine long before it was common in cooking; it's still believed to warm the body.
Tokyo
35.68°N, 139.65°E
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