Japanese
Buta no Shogayaki
Thin slices of pork are quickly pan-fried and glazed with a fragrant ginger, soy, sake, and mirin sauce. Serve it with a mound of crisp shredded cabbage the way it is often enjoyed in a Japanese home-style meal.
Ingredients
- Thinly sliced pork loin or pork shoulder for shogayaki250g
- Onion1/2 small, thinly sliced
- Fresh ginger20g, finely grated with juices
- Soy sauce2 tbsp
- Sake2 tbsp
- Mirin1 tbsp
- Sugar1 tsp
- Neutral oil1 tsp
- Green cabbage2 cups, very finely shredded
- Tomato wedges2, optional
Method
- Soak the shredded cabbage in cold water for 5 minutes, then drain very well and chill until serving.
- In a small bowl, mix the grated ginger and its juices with the soy sauce, sake, mirin, and sugar.
- Pat the pork slices dry and separate any pieces that are stuck together.
- Heat the neutral oil in a frying pan over medium-high heat, then add the onion and cook for about 1 minute until slightly softened.
- Add the pork in a single layer, working in batches if needed, and sear just until the color changes and the edges begin to brown.
- Return all pork to the pan, pour in the ginger sauce, and toss quickly so the slices are evenly coated.
- Simmer for 1 to 2 minutes, turning the pork, until the sauce reduces to a glossy glaze and the pork is just cooked through.
- Plate the pork with the pan sauce, pile the shredded cabbage alongside, and add tomato wedges if using.
Common questions
Can I substitute pork shoulder or pork loin with another cut for shogayaki?
Yes. Thinly sliced pork belly works but will be richer and fattier. Chicken thigh can work in a pinch, but cook it fully and slice thinly. Avoid thick chops or lean cuts that dry out before the sauce reduces.
How long does Buta no Shogayaki take from start to finish?
About 15–20 minutes total if the pork is already thinly sliced. The cabbage garnish takes only a few minutes. If you need to slice pork or grate ginger first, allow an extra 5 minutes.
What are the most common mistakes when making shogayaki?
Overcooking the pork is the biggest one. Also avoid crowding the pan, which steams the meat, and don’t add the sauce too early or it can burn before glazing. Drain the cabbage well so the plate doesn’t get watery.
How do I store and reheat leftover shogayaki?
Store pork and cabbage separately in airtight containers in the refrigerator for up to 3 days. Reheat the pork gently in a skillet or microwave just until warm; high heat can dry it out. The cabbage is best served fresh.
What should I serve with Buta no Shogayaki besides cabbage and tomato?
Steamed rice is the classic pairing, and miso soup or pickles fit well too. For a fuller plate, add cucumber salad, blanched spinach, or shredded lettuce. Keep sides simple so the ginger-soy pork stays the focus.