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Shoga Yaki Ginger Pork

Shoga Yaki Ginger Pork

  • serves 2-4
  • 40 minutes
  • save

Ginger has been used as a spice in Japanese cuisine for centuries, due to its aromatic flavour and well known medicinal benefits. Shoga yaki ginger pork is the quintessential ginger based Japanese dish, made by cooking thinly sliced pork, grated or finely sliced fresh ginger and chopped onions together in a sweet soy based sauce.

Ingredients

• Fresh Ginger Root
Thinly Sliced Pork Meat
• Onion
Soy Sauce
Cooking Sake
Mirin
Ginger Grater

Rice

How To Prepare

  1. Begin by slicing your pork into very thin slices approximately 3-5mm in thickness. The thinner you can get the pork, the better the results for this dish.

  2. Peel the ginger like you would a potato or carrot and either grate the ginger or slice/chop it up into small pieces.

  3. In a large bowl, mix up a few tablespoons each of soy sauce, cooking sake and mirin.

  4. Add the sliced pork and grated ginger to the bowl, mix the ingredients together well and let the them marinade for about 10 minutes to bring out the flavours.

  5. While the pork is marinading, slice up a whole onion and start heating up some oil in a frying pan.

  6. Add the pork, ginger and marinade to the pan and cook until the meat has cooked through. Then add the sliced onions and continue cooking on a medium heat until all the ingredients are cooked.

  7. Take off the heat and serve with freshly boiled white rice to enjoy this delicious dish.

Tips and Information

• Freezing the pork a little before slicing can help with getting very thin slices which are perfect for this recipe.
• You can even eat this dish cold which means that it will taste great in a bento box for lunch tomorrow.
• Like many Japanese dishes, this can be accompanied with thinly sliced cabbage to be served on the side.
• If you are having problems slicing your pork fine enough for this recipe, simply pop into our Japan Centre shop in Regent Street where we have a large selection of perfectly sliced pork and beef, perfect for this recipe.

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