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Meat, East Asian

Japanese ginger pork with rice

Japanese ginger pork, or shogayaki, is thin slices of pork shoulder marinated in ginger, soy sauce, and mirin, served with raw cabbage and rice. For 4 people, it takes 25 minutes to make, it's very easy, and it costs €3.00 per person. The key to success is a short marinade and a very hot pan to caramelize the meat properly.

A Japanese dinner ready in twenty minutes, that's my ginger pork, shogayaki, with crunchy cabbage and rice.

Japanese ginger pork with rice
Total time
25 min
Difficulty
Very easy
Cost per person
€3.00
Calories per person
460 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Shogayaki comes together in one quick skillet session, just a few minutes for the pork to caramelize in its ginger, soy, and mirin marinade. The result is tender meat with a sweet salty edge, lifted by the bite of fresh ginger in every piece. Cold, crunchy raw cabbage cuts through the richness of the hot pork and keeps the whole plate light.

This is the kind of dinner you can throw together on a weeknight without a second thought, everything happens in one pan in twenty five minutes flat. Kids generally like the sweet flavor of mirin and soy, which is milder than some other Japanese dishes. Mon Chou suggests it just as well for a quick weekday meal as for a change of pace on a Sunday night.

The ingredients

4 people

Butcher

  • Thinly sliced pork shoulder 500 g

Fruits and vegetables

  • Fresh ginger 40 g
  • White cabbage 200 g

Pantry

  • Soy sauceoften in the pantry 4 tbsp
  • Mirin 3 tbsp
  • Oiloften in the pantry 2 tbsp
  • Riceoften in the pantry 300 g

Allergens Soy, Gluten

The step by step recipe

  1. Grate the ginger and mix it with the soy sauce and mirin.

    If you don't have mirin, replace it with 1 tbsp of honey diluted in a bit of water.

  2. Cook the rice in salted water, then drain it. 11 min

    Keep it warm under a kitchen towel while the meat cooks.

  3. Finely shred the cabbage and refresh it in ice water, then drain it. 5 min

    The ice water makes it firm and crunchy, the perfect contrast to the hot pork.

  4. Brown the pork slices in very hot oil for 2 minutes on each side. 4 min

    Don't crowd the pan, you should hear the slices sizzle.

  5. Pour the marinade into the pan and let it caramelize for 1 minute, coating the meat well, then serve with the cabbage and rice. 1 min

    Turn off the heat as soon as the sauce coats the meat, it caramelizes very fast.

Our tips to get it right

  • Cut the pork into thin, even slices, this is what allows a quick, even cook without drying out the meat.
  • Use a wide pan so the slices don't overlap, otherwise they'll steam instead of browning.
  • Grate the ginger right before making the marinade, its flavor fades quickly once grated ahead of time.

The variations

  • Swap the pork shoulder for thin chicken cutlets, the cooking time stays almost the same.
  • For a vegetarian version, use thick slices of firm tofu instead of pork, pan frying them until well browned.
  • For kids in a hurry, cut the meat into small pieces instead of slices, with the rice and cabbage served separately on the plate.

What to serve it with

  • Plain white rice
  • Light miso soup
  • Hot green tea

Storage

Ginger pork keeps for 2 days in the refrigerator in a sealed container, separate from the raw cabbage which loses its crunch. Reheat the meat gently in a pan with a splash of water so it doesn't dry out. Freezing isn't recommended, it would affect the texture of the pork.

Questions about this dish

Can you replace the mirin with something else?

Yes, if you don't have mirin, dilute 1 tbsp of honey in a bit of water. The result is slightly less authentic but keeps the sweet salty balance of the dish.

Why marinate the pork for such a short time?

Freshly grated ginger is very strong and would end up masking the taste of the meat if the marinade sat too long. A few minutes is enough to add flavor without overpowering it.

Can you prepare the cabbage ahead of time?

Yes, you can shred it and refresh it in ice water several hours ahead, then keep it drained in the fridge. It stays crunchy right up until serving.

What cut of pork works if you can't find shoulder?

Pork tenderloin or pork loin sliced thin work just as well. The important thing is having even slices for a quick, uniform cook.

How long does it take to make a Japanese ginger pork with rice?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a Japanese ginger pork with rice?

About 460 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Japanese ginger pork with rice cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten. Always check the labels of the products you buy.

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