Shogayaki (Japanese Wok-Seared Ginger Pork with Crisp Shredded Cabbage) – Authentic Japan Recipe
Tokyo lunch and weeknight staple glazing tender pork strips in a deeply aromatic fresh ginger and mirin reduction.
- Country of Origin
- 🇯🇵 Japan (East Asia, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Thinly sliced pork loin, Caramelized onion ribbons, Mountain of finely shredded crisp green cabbage and rice, 2 tbsp freshly grated ginger and ginger juice, Mirin
Ingredients for Shogayaki (Japanese Wok-Seared Ginger Pork with Crisp Shredded Cabbage) (4 Servings)
- 1.25 lbs (or 2.5 cups) thinly sliced pork loin, prepped into bite-sized pieces
- 1.5 cups caramelized onion ribbons, washed and trimmed
- 1 cup mountain of finely shredded crisp green cabbage and rice
- 1 medium onion and 3 cloves garlic, finely minced with 2 tbsp freshly grated ginger and ginger juice
- 1.5 tbsp traditional Japan seasoning (mirin, sake, soy sauce)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and 2 tbsp freshly grated ginger and ginger juice for 2–3 minutes until softened and fragrant.
- Add thinly sliced pork loin and caramelized onion ribbons along with mirin, sake, soy sauce, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with mountain of finely shredded crisp green cabbage and rice and serve straight from the skillet.