Ginger Pork (Buta no shogayaki)

"Shogayaki" means to grill with ginger. It is a standard meal to cook in the home and quite popular.

In Japan you can find shogayaki in a Teishoku-ya (a restaurant similar to an American diner). The typical way to make Shogayaki is to marinate the pork in the spices before cooking, but a famous TV host named ‘Tamori' started a the trend of not marinating the pork and now many Japanese cook it in this fashion.

Yield: 2 servings
Time: 15 minutes


  • 1/2 lb sliced pork
  • 1/2 medium onion (sliced)
  • 1 1/2 cup sliced cabbage
  • 1/8 cup flour

  • 3 tsp sake
  • 3 tsp soy sauce
  • 3 tsp mirin
  • 2 tsp grated ginger
  1. Mix spices together in small bowl
  2. Sprinkle flour on sliced pork
  3. Heat oil in frying pan and fry pork (about 4 minutes)
  4. Add onion and sautee for 5 minutes
  5. Add spices and cook for about 2 minutes
  6. Serve with cabbage and your favorite salad dressing


  1. hi ^o^
    i've been meanign to make this for the longest time (ever since i saw it in a japanese variety show) cept i never had any sake n mirin...but finally i bought them & i'm gonna try this out today =9

    Happy new Years btw! Thanks for takign the time to share these wonderful recipes :)

  2. Akemashite Omederou!! (Happy New Year)
    Yea, I love his way to make ginger pork! So easy and tastes great! Let us know how it goes.

  3. i made it!
    it was quite good for a first try for sure..my family LOVED it..my mother asked me to teach her even :D

    i had some problems though..mine didn't look like ur picture x]
    what heat did u make this in? my onion got really shriveled n black n small x__x
    n my pork might have been too thick...how thin/small are the slices? mine turned out really flat like a much thinner version of a steak o.O
    also for me my final didn't look as...light &liquid-y as the picture..but that's probably because i had higher heat n evaporated it o.O
    but nontheless it TASTED REALLY GREAT! i'm trying it out again today! i just can't get enough of it *--*

    sorry my comment is way too long =_=

  4. I usually buy sliced pork, about 1/4 inch thickness. However, the thickness shouldn't matter, just be careful not to burn it. And for the other ingredients, keep stirring so they don't burn. Medium heat is fine for every step, just make sure, like anything else, to keep an eye on it and adjust the time if it is cooking too fast, or reduce the heat. I'm happy to answer your questions anytime. Thanks for supporting the blog!