Buta no shōgayaki
Fines tranches de porc sautées à l'oignon et laquées d'une sauce au gingembre frais, soja et mirin.
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Make the sauce
In a small bowl, mix the grated ginger, soy sauce, mirin, sake and sugar until the sugar dissolves. Set aside.
- 1 tbsp ginger
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake
- 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
✅ C'est prêt quand : 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, mirin, sake and sugar until the sugar dissolves. Set aside.
- 1 tbsp ginger
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake
- 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
✅ C'est prêt quand : pork slices are evenly covered with a thin white layer of cornflour
Fry the pork
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
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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