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Shogayaki - Japanese Ginger Pork

Prep Time:

15 Minutes

Cook Time:

10 Minutes


2 Servings



About the Recipe

I think pork is always best served with tangy, fruity flavours. This recipe shows you how to make a dish of pork in a ginger sauce thats light on prep and cooking but absolutely maxxed out on flavours. To get the best possible flavours infused into the meat, you can prepare the sauce in advance and marinade the pork overnight. I like to use quite thin (1 cm / 1/2 inch) steaks in this recipe as they cook very quickly. If you want to use thicker steaks, remember you'll have to adjust the cooking time accordingly.


for the ginger sauce

2 cm / 1 inch piece of ginger

2 medium cloves of garlic

2 tbsp soy sauce

2 tbsp Japanese cooking sake/rice wine or sake

1 tsp sugar

1 small onion

2 pork steaks

black pepper

1 tbsp vegetable oil

2 portions of cooked rice

some salad leaves

cling film


peel and grate the ginger & garlic in a small  bowl

add the soy sauce, Japanese cooking sake and sugar and mix well

slice the onion

cover the pork with a sheet of cling film. using the back of a kitchen knife,  tenderise each pork steaks on both sides

season both side of the steaks with pepper

next, marinade the pork steaks in the ginger / garlic sauce in a plate for 15 - 30 minutes in the fridge

heat the vegetabe oil in a frying pan. fry the pork steak for 3 minutes, then turn over. add the sliced onion and cook for a further 3 minutes.

(if your pork steaks are thick, you may need to increase the cooking time and adjust the heat, so that the steaks don't burn.)

add the remaining sauce to the pan and cook over midium heat for a couple of minutes more

remove the steaks from the pan. slice each steak into 5-6 pieces.  place the pork on 2 serving plates and pour the onions and ginger sauce over the top

serve with the rice and salad leaves

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