Preview
Japanese Ginger Pork (Shogayaki)
15 min
Prep Time5 min
Cook Time20 min
Total Time
Ingredients (4 servings)
MetricImperial
500g pork, thinly sliced
40g ginger
2 tbsp sake
2 tbsp mirin
2 tbsp soy sauce
1 tsp light olive oil
- Peel ginger. Grate half of it and thinly julienne the other half.
- Add grated ginger, sake, mirin and soy sauce to a large mixing bowl. Mix until combined. Add pork and mix to coat each piece in the marinade evenly. Cover and let marinate in the fridge for 10-15 minutes.
- Heat up olive oil in a large nonstick skillet over high heat. Add marinated pork and cook until it changes color, stir-frying constantly.
- Add julienned ginger and cook for another 30 seconds, stir-frying constantly.
- Remove from heat immediately and serve with steamed rice. Garnish with chopped scallions and sesame seeds. Enjoy!
Notes
- Serve with steamed rice and a side of shredded cabbage or your favorite salad for a balanced meal.
- To easily slice meat thinly, it helps to partially freeze it first before slicing. Otherwise, you can get packaged thinly sliced hotpot meat from the freezer aisle in Asian grocery stores.
- If your skillet is not large enough to cook all the meat without overcrowding them, cook in 2 batches, and return previous batch of cooked pork to the skillet when you add in the julienned ginger. Overcrowding will cause the pork to stew in its juices instead of being stir-fried.
- Feel free to adjust the amount of ginger used according to your taste preference.
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