Japanese · Lunch · Dinner
Shogayaki (Japanese Ginger Pork)
豚の生姜焼き (Buta no Shōgayaki)
Lean, thinly sliced pork is seared and glazed in a bright, gingery soy-mirin sauce with sweet onions. It is served the classic way, over a crisp pile of shredded cabbage, with nutty brown rice.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Serves
- 4
Calories come from: Carbs 53% · Fat 20% · Protein 27%
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Ingredients
For 4 servings- 1 1/2 cups285 gshort-grain brown rice
- 3 cups710 gwater (for rice)
- 500 gpork loin, very thinly sliced, fat trimmed
- 3 tbsp (about a 6 cm piece)30 gfresh ginger, finely grated
- 1 clove5 ggarlic, grated
- 3 tbsp48 greduced-sodium soy sauce
- 2 tbsp36 gmirin
- 2 tbsp30 gsake
- 1 tspsugar
- 1 medium150 gonion, thinly sliced
- 2 tsp9 gneutral vegetable oil
- 1/4 medium head250 ggreen cabbage, finely shredded
- 1 cup150 gcherry tomatoes, halved (optional)
- 2 stalks15 gspring onion, sliced (optional)
Steps
- 1
Rinse the brown rice in a sieve until the water runs mostly clear.
- 2
Put the rice and the water in a pot, bring to a boil, then cover and simmer on low for 40 minutes.
- 3
Take the rice off the heat and let it steam, covered, for 10 minutes.
- 4
While the rice cooks, soak the shredded cabbage in cold water for 10 minutes, then drain well and chill.
- 5
Mix the ginger, garlic, soy sauce, mirin, sake and sugar in a bowl to make the sauce.
- 6
Toss the pork slices with 2 tablespoons of the sauce and leave for 10 minutes.
- 7
Heat half the oil in a large non-stick frying pan over medium-high heat.
- 8
Fry the onion for 3 to 4 minutes until soft and lightly golden, then move it to a plate.
- 9
Add the remaining oil and lay the pork in a single layer, working in batches if needed.
- 10
Sear the pork for about 1 minute per side until no pink remains and it reaches 63 °C / 145 °F.
- 11
Return the onion to the pan and pour in the remaining sauce.
- 12
Toss for 1 to 2 minutes until the sauce reduces to a glossy glaze.
- 13
Pile the cabbage on plates with the tomatoes if using, add the pork and onions, and scatter over the spring onion if using.
- 14
Serve with the brown rice.
Swaps, storage and make-ahead
Swaps
- Use thinly sliced boneless, skinless chicken thigh instead of pork, cooking it until it reaches 74 °C / 165 °F.
- Swap the soy sauce for tamari labelled gluten-free and choose a mirin labelled gluten-free to make the dish gluten-free.
- Replace the sake with the same amount of water or low-sodium chicken stock if you prefer to cook without alcohol.
- Use white short-grain rice instead of brown rice, cutting the water to about 2 cups and simmering for about 15 minutes, for a softer, quicker side.
Storage
Refrigerate the pork and rice in separate airtight containers within 2 hours. Eat the pork within 3 to 4 days and the rice within 1 day, reheating only once until steaming hot. Keep the cabbage separate and add it fresh, as it goes limp once dressed or warmed.
Make ahead
Mix the sauce and shred the cabbage up to a day ahead and keep both covered in the fridge. You can also cook the rice up to a day ahead if you cool it quickly, refrigerate it within 1 hour and reheat it once until steaming hot.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenSoy
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (514 g) | Per 100 g | |
|---|---|---|
| Calories | 534 kcal | 104 kcal |
| Protein | 34.7 g | 6.8 g |
| Carbohydrates | 69.4 g | 13.5 g |
| of which sugars | 7.7 g | 1.5 g |
| Fiber | 5 g | 1 g |
| Fat | 11.8 g | 2.3 g |
| of which saturated | 3.1 g | 0.6 g |
| Sodium | 600 mg | 117 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
