Ginger pork is known as buta shogayaki in Japanese, “buta” meaning pork, “shoga” is ginger, and “yaki” is a cooking style where you sear food over high heat. This is a staple dish in Japan served in bars, restaurants and kitchens all over Japan. Buta shogayaki is usually served with raw shredded cabbage which helps soak up the sauce and reduces some of the saltiness of the meat.
Ginger Pork (豚しょうが焼き)
Ginger pork, buta shogayaki, is sweet, salty and delicious. This dish can be prepared in less than 10 minutes so be sure to have the tables set before you start cooking! Serve this dish hot for the best results.
 PREP |
 COOKING |
 YIELD |
| 5 mins | 5 mins | Serves 2 |
| PREP |
5 mins |
| COOKING |
5 mins |
| YIELD |
Serves 2 |
- 1 lb thin sliced pork tenderloin (450g)
- 1 TBSP rice bran oil or other cooking oil
- 1 TBSP sesame oil
- 2 TBSP freshly grated ginger
- 2 TBSP soy sauce
- 2 TBSP cooking sake
- 2 TBSP mirin
- 2 chopped scallions
- 1 1/2 cups shredded cabbage (150g)
Instructions:
- Add the ginger, scallions, sesame oil, mirin, soy sauce, and sake to a small bowl. Mix well and set aside.
- In a frypan, brown the pork in the rice bran oil until no longer pink.
- Turn the heat up to high, add the sauce, and cook while constantly stirring until the liquid is reduced and absorbed into the meat. Remove from heat and serve while hot with cabbage and white rice.
Notes:
- You can substitute any cooking oil for the rice bran oil.
