Pork ginger, seems like it is called outside of Japan, is so simple to make and I’m sure that some Japanese food influencer posted the recipe.
Shogayaki, which we call in Japanese, literally means the dish cooked with ginger sauce (fresh ginger, soy sauce, sake, etc). *Shoga means ginger.
The recipe is almost impossible to twist since it is too simple, however, there are some differences among existing recipes in Japanese cooking.
It’s salty, gingery, and a little sweet and goes perfectly on hot rice.
Some Japanese like Shogayaki for curry rice topping.
It’s an absolutely easy, quick, savory weeknight dinner.
- The Pork For Shogayaki Pork Ginger
- Need To Marinate The Pork In The Sauce?
- Need To Coat With Flour Or Starch?
- Shogayaki Pork Ginger: Japanese Pork Stir-fry With Ginger Soy Sauce (Non-marinating)
- Make A Unique Sandwich With Leftovers
The Pork For Shogayaki Pork Ginger
Ideally, choosing thinly sliced pork loin is an authentic Japanese recipe.
But, you know what?
I don’t like Shogayaki pork ginger made with pork loin since it is dry and chewy easily.
So, I recommend using pork shoulder thin-cut if it’s available.
Slice pork shoulder butt.
Personally, Shogayaki pork doesn’t need to be paper-slice, you know I mean, I often slice bone-in pork shoulder thin cut into small pieces (bite-size chunks).
Even I don’t need to slice up pork shoulder thin-cut, lol, but, you can cook quickly in this way.
Need To Marinate The Pork In The Sauce?
Sorry for talking a lot “PERSONALLY”, but I don’t like Shogayaki marinated with the sauce because the taste will be “soy sauce”-salty, which is why this dish goes well with hot rice.
(I am a native Japanese but I don’t like too much soy sauce in food, so I don’t use soy sauce for sushi, sashimi, or Gyoza… my recipes has often less soy sauce than other Japanese recipes. )
The reasons for marinating the pork in the sauce are tenderizing and seasoning the meat at once, and thinly sliced meat will not require overnight marinating so that it can save cooking time.
When you like to marinate thinly sliced pork in the ginger sauce, make sure to marinate them too long, finish up marinating for 10-15 minutes since soy sauce will dry the meat.
HOWEVER, DO THIS HACK TO MAKE THE PORK TENDER
Instead of marinating the pork in the sauce, marinate it with shio-koji or the baking powder solution for 30 minutes before cooking.
Shio-koji and baking powder break down the protein and make the meat tender.
Additionally, Shio-koji makes the meat flavorful while breaking down the protein to the sugar (amino acids.)
HOW TO MAKE SHIO-KOJI OR WHERE TO GET SHIO KOJI
DOES BAKING POWDER MAKE THE MEAT TENDER?
Need To Coat With Flour Or Starch?
Coating the sliced pork with flour or starch helps to keep the meat dry and also thickens the sauce.
It is not necessary, and all up to you.
Shogayaki Pork Ginger: Japanese Pork Stir-fry With Ginger Soy Sauce (Non-marinating)
- 2 slices pork shoulder thin-cut
- ½ large onion or 1 small onion, sliced
- 1 TSP grated fresh ginger
- 1 tbsp Japanese dark soy sauce
- 1 tbsp Japanese sake or white wine
- 1 tbsp raw cane sugar or ½ tbsp of honey *Adjust sweetness as you like
- 1 tbsp water
- 1 tbsp vegetable oil
- (Prepare pork) If you get bone-in pork shoulder thin-cut or pork shoulder butt, slice the meat and remove the bone. Optionally, Marinate the meat with shio-koji or baking powder solution for more tender and moist pork, for 30 minutes.
- In a small bowl, ginger sauce ingredients- grated ginger, soy sauce, sake or white wine, sugar, and water and combine well.
- Meanwhile, microwave sliced onions for 1 minute.
- Preheat and oil the skillet.
- Stir pork, then continue to cook, for about 2-3 minutes, over medium-high.
- Add sliced onions and then continue to cook until the pork is "just before" cooked through, depending on the size of your pork pieces.
- Pour over the sauce and immediately stir or shake the pan while aiming to coat each piece with the sauce.
- Allow the sauce to cook down and coat with the pork. Once the sauce has been reduced, turn off the heat.
Make A Unique Sandwich With Leftovers
To make a beautiful “bun”, the best way is to use a round mold, but, you can still use a round cookie cutter, a plastic container (which I use), or a ramekin. Adding starch to the warm rice is the secret key to how the rice can hold together firmly. Enjoy the crispy light-browned rice buns.