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Easy and quick Japanese Ginger Pork recipe brings a mouthwatering dish to the table in less than 20 minutes. Tender and Juicy pork slices coated with sweet and savory ginger sauce are incredibly delicious and flavorful.
Japanese Ginger Pork Recipe
Japanese ginger pork, also known as shogayaki, is a classic Japanese dish that is both easy to prepare and incredibly flavorful. This dish features thinly sliced pork that is quickly stir-fried in a sweet and savory ginger sauce.
This dish serves as a comfort meal with white rice or freshly shredded lettuce and tomato for a refreshing taste.
Why This Recipe Works
This recipe is easy to prepare and only calls for six basic ingredients that are affordable and accessible at most grocery stores.
It’s the perfect recipe for busy moms and young professionals who want a quick yet delicious meal in less than 20 minutes.
The dish contains a good amount of protein from the pork and is typically served with fresh vegetables, making it a nutritious and well-balanced meal.
Recipe Ingredients
This ultimate Japanese ginger pork recipe calls for six everyday ingredients.
- Fresh ginger
- Soy Sauce
- Mirin
- Sugar
- Olive oil
- Thinly pork slices
See the recipe card for full information on ingredients.
How To Make Japanese Ginger Pork
To make Japanese ginger pork, start by preparing the ginger sauce. Combine grated ginger with soy sauce, mirin, and sugar in a small bowl. Stir well and set it aside.
Next, heat olive oil in a pan over medium-high heat and add thinly sliced pork belly or pork loin. Stir-fry the pork slices for 1 to 2 minutes until the meat is no longer pink. Then, pour the ginger sauce over the meat. Bring it to a simmer and continue cooking the dish until the sauce thickens.
Turn off the heat and dish out. Serve immediately with lettuce and tomato, or a bowl of steamed white rice.
Cooking Tips
For the most flavorful, tender, and juicy Japanese ginger pork, please follow a few tips below.
- Using the right cut of meat, including thinly sliced pork belly and pork loin, works best for the dish.
- Grating fresh ginger will give the dish a stronger flavor and aroma than using ginger powder.
- Do not overcook the meat. Stir-fry the pork slices over high heat for 1 to 2 minutes to sear the meat and keep it juicy. Do not overcook the pork, as it will become tough and dry.
Frequently Asked Questions
The word “Shogayaki” literally means “ginger fry” in Japanese, and the dish is known for its tender meat and flavorful sauce. It is typically served with steamed rice and shredded lettuce, making it a hearty and satisfying meal.
Shogayaki is a common dish in Japanese cuisine, often found in izakayas (Japanese pubs) and home-cooked meals alike.
It is recommended to use thinly sliced pork belly or pork loin. Both cuts of meat are tender and flavorful, making them ideal for stir-frying and absorbing the flavors of the ginger sauce.
Pork belly is slightly fattier and can provide a richer flavor, while pork loin is leaner and has less flavor. Ultimately, the choice of the cut depends on personal preference and availability. However, it is important to slice the meat thinly to ensure that it cooks evenly and stays tender.
This recipe has 303 calories per serving.
What To Serve With Japanese Ginger Pork
For an easy and wholesome Japanese meal, I recommend the following recipes:
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Japanese Ginger Pork
Ingredients
- 2 tablespoons fresh ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon mirin
- 1 teaspoon sugar
- 1 teaspoon olive oil
- 200 gram (⅖ pounds) thinly sliced pork
Instructions
- Prepare the ginger sauce by peeling and grating the ginger. In a small bowl, combine the grated ginger and its juice with soy sauce, mirin, and sugar. Stir well and set aside.
- Heat olive oil in a pan over medium-high heat. Add the pork slices and stir-fry for 1 to 2 minutes, or until the meat is no longer pink. Then, pour the ginger sauce over the meat.
- Lower the heat to medium, give the meat a quick stir, and bring it to a simmer. Once the sauce has thickened and the pork is cooked through, turn off the heat and transfer the pork to a plate.
- Serve immediately with freshly shredded lettuce and tomato, if desired.
Notes
- Using the right cut of meat, including thinly sliced pork belly and pork loin, works best for the dish.
- Grating fresh ginger will give the dish a stronger flavor and aroma than using ginger powder.
- Do not overcook the meat. Stir-fry the pork slices over high heat for 1 to 2 minutes to sear the meat and keep it juicy. Do not overcook the pork, as it will become tough and dry.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could you use beef or chicken instead? Also where do I get mirin?
Yes you can. You can get mirin online or at Japanese or Korean or general Asian food stores.
I used pork tenderloin and it was delicious threw in some sliced zucchini *-) thank you
Yummy!
i dont know if i did something wrong but i followed the directions. this receipe was so salty i think my toungue is dehydrated.
Can I pour this sauce over a pork loin roast and cook in crockpot? I work midnights and looking for recipes that cooks while I sleep. Thank you
Lynne
Hi Lynne. The magic of this recipe is the flavours are quickly absorbed by thinly sliced pork. If you use a whole pork loin, the flavours may not be able to permeate through the centre. However, if you use sliced pork loin in a crockpot, it could work.
This is a lovely recipe which we have done.. Easy to prepare for a one meal dish .Very much appreciated.
This dish was a Hit! Delicious as stated I Will make it again! Only change is More Sauce because it is so Good!
Thanks, Vinnie. Very glad you enjoyed the dish.
WOWOWEEE!!!!! Thank you for this very tasty and brilliant recipe. Much appreciated
Thanks!
Hi!
Question about the calories. Wouldn’t this be higher in calories using pork belly since it’s often an extremely fatty cut of pork?
Since you are using thinly sliced pork belly, there isn’t as much fat and calorie content.
This recipe sounds delicious and super easy. I love, love ginger! Can it be made with chicken instead of pork? If so, is there anything I should do different?
Thanks ~
Sally
If you want to make it with chicken, I would marinate the chicken in the sauce for about 30 mins before cooking.