Japanese Ginger Pork Recipe

Name: Japanese Ginger Pork
Prep time: 10 min
Cook time: 10 min
Total time: 80 min
Yield: 4
Ingredients: 2 tablespoons soy sauce; 2 tablespoons sake; 2 tablespoons mirin; 1 tablespoon grated fresh ginger root; 1 pound thinly sliced pork loin; 3 tablespoons vegetable oil

Cook Time: 10 minutes

Ingredients

2 tablespoons soy sauce
2 tablespoons sake
2 tablespoons mirin
1 tablespoon grated fresh ginger root
1 pound thinly sliced pork loin
3 tablespoons vegetable oil

Directions

Step 1: Gather all the ingredients. In a large mixing bowl, combine soy sauce, sake, mirin, and grated ginger. Stir well until all ingredients are evenly blended.

Step 2: Add the thinly sliced pork loin to the mixture. Stir to ensure the pork is thoroughly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for about 1 hour to allow the flavors to meld.

Step 3: Heat vegetable oil in a large skillet or wok over high heat. Once the oil is hot, add the marinated pork. Saut the pork, turning occasionally, until it is browned and cooked through. Discard the leftover marinade.

Step 4: To check if the pork is fully cooked, use an instant-read thermometer. The internal temperature of the pork should be at least 145F (63C).

Recipe Tip

To achieve a crispy texture, avoid cooking the pork on low or medium heat. High heat ensures that the juices cook quickly, resulting in a golden, crispy exterior.

Nutrition Facts

Per serving (1/4 of recipe):

Calories: 289
Total Fat: 20g (26% DV)
Saturated Fat: 5g (26% DV)
Cholesterol: 55mg (18% DV)
Sodium: 491mg (21% DV)
Total Carbohydrate: 4g (1% DV)
Dietary Fiber: 0g (0% DV)
Total Sugars: 3g
Protein: 19g (38% DV)
Vitamin C: 1mg (1% DV)
Calcium: 15mg (1% DV)
Iron: 1mg (4% DV)
Potassium: 298mg (6% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Japanese Ginger Pork Recipe

Japanese Ginger Pork

History and Origin of Japanese Ginger Pork

Japanese Ginger Pork, or "Shogayaki" (), is a traditional Japanese dish that has been enjoyed for many generations. The dish is said to have originated in Japan during the post-war era, as a way to incorporate simple ingredients like pork and ginger into a quick and affordable meal. The combination of tender pork with the sharp, aromatic flavor of ginger became a household staple, offering a balance of savory and spicy flavors. Over the years, the dish has evolved into a comfort food, commonly served in homes, restaurants, and izakayas (Japanese pubs). Today, it is a popular lunch option in Japan, often served with rice and miso soup.

Regional Variations

While the core ingredients of soy sauce, ginger, and pork remain consistent throughout Japan, there are regional variations in the way it is prepared. In some areas, the dish is cooked with additional vegetables like onions or cabbage, providing extra texture and flavor. In other regions, different cuts of pork, such as pork belly or pork tenderloin, may be used depending on local preferences. In Okinawa, a variation of this dish incorporates local sweet potatoes or greens, adding a distinctive twist to the classic recipe.

What Makes Japanese Ginger Pork Different

Japanese Ginger Pork stands out from other stir-fried pork dishes due to its simplicity and emphasis on the fresh, aromatic flavor of ginger. Unlike more heavily spiced Asian pork dishes like Korean bulgogi or Chinese char siu, Shogayaki features a delicate marinade with soy sauce, sake, and mirin, letting the ginger shine through. The pork is usually cooked quickly over high heat, which helps to preserve its tender texture while imparting a crispy exterior. Additionally, this dish is less greasy compared to some other stir-fries, making it a lighter alternative for those seeking a healthier meal.

Where It Is Typically Served

Japanese Ginger Pork is a beloved comfort food that can be found in a variety of settings in Japan. It is commonly served in casual family-style restaurants, bento boxes, and home kitchens. It is often enjoyed as part of a balanced lunch or dinner, typically accompanied by steamed rice and pickled vegetables. In many Japanese homes, this dish is also a popular choice for a quick weekday dinner, as it can be prepared in under an hour. Its simplicity and versatility have made it a staple in the everyday Japanese diet.

Interesting Facts About Japanese Ginger Pork

Shogayaki is sometimes used as a topping for donburi, a Japanese rice bowl dish, adding an extra layer of flavor to the meal.
Ginger is not only prized for its flavor but also for its health benefits. In Japan, it is believed to aid digestion and promote warmth in the body, making it an ideal ingredient for cold-weather meals.
Though the dish is widely associated with pork, it can also be made with chicken or beef as a variation. This makes it a versatile recipe for those who prefer different meats.
In Japan, ginger is considered a "cooling" food that helps balance the bodys internal temperature, which is why it is frequently included in both summer and winter meals.

Conclusion

Japanese Ginger Pork is a quick, flavorful, and nutritious dish that embodies the simplicity and balance of traditional Japanese cuisine. Whether served at a restaurant or enjoyed at home, it continues to be a comforting meal loved by many for its delicate flavor and health benefits. If you're looking for a dish that combines the savory richness of pork with the refreshing zing of ginger, this recipe is a must-try!

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FAQ about Japanese Ginger Pork Recipe

It is recommended to marinate the pork for at least 1 hour, but you can refrigerate the marinated pork for up to 24 hours. Beyond that, the pork may start to become too soft due to the acidic nature of the marinade. Always store the pork in an airtight container in the refrigerator to maintain freshness.

Yes, you can freeze the marinated pork for up to 3 months. It’s best to freeze the pork in a freezer-safe bag or airtight container. When you’re ready to use it, thaw the pork overnight in the refrigerator before cooking.

Yes, you can substitute some ingredients. If you don’t have sake, you can use white wine or a dry sherry as a replacement. If you don’t have mirin, a mixture of honey and rice vinegar can work as a substitute. Fresh ginger can be substituted with ginger paste or powdered ginger, though the flavor may be slightly different.

This dish pairs well with steamed rice, sautéed vegetables, or a side salad. You can also serve it with noodles like udon or soba for a more filling meal. For a lighter option, try it with a side of steamed or sautéed bok choy or cabbage.

Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. You can reheat the pork in a skillet over low heat or in the microwave. The flavor will continue to develop, and the dish may even taste better the next day!

Yes, you can substitute the pork with chicken or beef. For chicken, use boneless, skinless thighs or breasts, and for beef, thinly sliced cuts like flank steak or sirloin work well. Adjust the cooking time depending on the thickness of the meat, as chicken or beef may cook faster than pork.

To achieve a crispy texture, make sure to cook the pork over high heat and in small batches. This prevents overcrowding in the pan and allows the pork to brown and crisp up. Don’t add too much oil, as the pork will release its own juices during cooking, which can prevent it from becoming crispy.

Yes, you can adjust the amount of ginger to suit your taste. If you love a stronger ginger flavor, feel free to add more. Just keep in mind that the ginger can be quite potent, so adding too much may overwhelm the other flavors in the dish.

If you don’t have a wok, you can use a large skillet or frying pan instead. The key is to ensure the pan is large enough to cook the pork in a single layer, which will help it brown properly. A non-stick or cast-iron skillet works best for even cooking.

Yes, it is important to discard the marinade after cooking the pork to avoid any risk of foodborne illness. The marinade has been in contact with raw meat, so it should not be reused unless it is boiled first to kill any bacteria.

Comments

KRAEZDAY

10/06/2025 01:52:54 PM

Awesome! I marinated a thinly sliced pork tenderloin for about 3 hours, then drained the meat reserving the marinade. Stir-fried the meat over high heat in a large skillet until nicely browned then added the reserved marinade plus some water to deglaze the pan (& glaze the meat!) Served on a bed of thinly sliced cabbage that had been sauteed with onion in wok oil until tender (with a little dark sesame oil for more flavor). A bit of soy sauce was added to the cabbage right before plating.

ktivers

08/12/2007 02:57:06 PM

Excellent dish, very easy and tasty. For this recipe, I sliced up 4 pork chops and doubled the marinade with great results. I added some extra ginger (big fan) and also saved some marinade to reduce and add as a sauce at the end. My Japanese mother-in-law has taught me a great trick for cooking meat like this. It's best to cook in small batches that don't overlap in the (non-stick) pan. After each batch, drain off excess oil and wipe clean with a paper towel. This keeps the meat and marinade from getting to burned. This works well for any meat that is cut into small pieces and saucy from a marinade. Hubby says it was just like mom's cooking!!!

OkinawanPrincess

10/25/2011 03:27:25 PM

Excellent! I knew I would love this as I grew up eating dishes flavored with Mirin, Sake and ginger. I doubled the marinade and added a little more grated ginger. I marinated the pork loin for about 6 hours before sautéing. I sautéed the pork on high heat stirring and cooking until brown and meat looked crispy. I cooked the meat in three small batches, drained the grease, wiping the pan clean with paper towel before adding the next batch of meat. The kitchen quickly filled up with the aroma of this marinade. This was quick and easy with wonderful results! The pork was tender and flavorful infused with the succulent marinade. Mmmm. The ginger is pronounced but it is not overpowering. I paired this with hot rice, “Oriental Green Bean Salad,” and “Easy Bok Choy,” also from this website.

DKblumchen

11/14/2012 09:29:39 PM

My family and I really liked this recipe! Changes made: tripled the fresh grated ginger, added 1 large clove of garlic, chopped; doubled the liquid marinade ingredients, and added 1 Tblsp. agave nectar. Then I took about 2/3 of the marinade and sealed it up with the pork in a bag for 2 hours. Added 2/3 c. of chicken broth (low sodium), 1 Tblsp. good sesame oil, and 2 tsp. cornstarch to the REMAINING marinade. I only sprayed the saute pan, didn't use the oil in the recipe. After the meat was cooked, I threw in the reserved marinade. Cooked up saucy and so good! I would add a touch more sweetener next time. Excellent and no leftovers!

snickers440

05/17/2025 12:14:31 AM

It was delicious. I doubled the marinade, added 4 diced cloves of garlic and a couple T. of diced onion to the marinade. After I cooked the pork, I removed it, then added a little more oil to the pan, sautéed some onion garlic and added a mixture of beans, colored slices bell pepper and broccoli . Meanwhile I cooked 1/2 # fettuccini noodles. I then mixed all ingredients together. Yum! The pork was so tender and flavorful! Leftovers warmed up in a fry pan and the meat remained tender.

angila

01/21/2008 02:14:08 AM

Hubby and I both loved this recipes. I did , however, use probably 2x of the ginger it called for. Be sure to use real fresh ginger root. I grated mine. It goes very well with steamed rice, steamed/boiled cabbage or lettuce. :) Thank you so much. I love the sauce as well. Also, A word of advice if you are using cut up pork tenderloin. It will work and very well, but make sure the strips aren't too thick. With strips, the marinade needs to be stronger so the flavor would soak through. If you don't have too much time to marinade it, be sure to beat it in a bag (tenderize) before hand. I know some of us are trying to use the less fatty cuts, this tip and recipe is definitely good for those.

yummy

12/26/2009 07:27:38 AM

Delicious! I marinated this for about 24 hours and it was amazing. I used a 2 pound pork tenderloin so I doubled the marinade. Next time I will triple it and reserve some to pour over rice when serving. I also used some of the leftovers the next morning for breakfast. I diced a little bit of onion with the pork and put used it in my eggs in place of ham. It was great!

QTXBATOOTIE

01/23/2013 07:24:30 AM

Delicious! I used Kurubota pork, sliced very thinly for Korean spicy pork bulgogi. Added more ginger, sliced some onions and added in the pan fry, and served with brown rice and steamed vegetables. I also threw some chopped green onions on top and bought some grated ginger from the asian market nearby. So quick to throw together on a weekday night. Will try with chicken, but I'm sure I'll be making this recipe over and over!

SpiffyPrune8933

05/27/2023 10:26:04 PM

It was good I added more ginger the 2nd time, and simmered some sake, soy sauce and ginger to pour overtop. Mmmm thanks.

LatinaCook

12/18/2018 01:23:26 AM

LOVED this! I used a pork tenderloin, doubled the marinade and cooked in about three batches so as not to reduce the temperature too much when cooking. It took about 2 minutes to cook each batch as the skillet is so hot. I served this over white rice and with a red cabbage salad. Will make again!

Libby 6

03/06/2023 02:31:11 PM

Needs garlic and green onions. And a bit of sugar or honey.

LoftyBrie9273

05/16/2025 09:46:15 PM

It was very good! I substituted Vermouth for the Sake since I didn’t have any. I’ve made this several times using rice and also with the wide egg noodles. Delicious every time!

Not A Chef

05/07/2025 11:37:52 PM

Great flavor and texture. Made exactly to the recipe. Marinated for 4 hours. Even better a couple of days later. Side dishes were riced cauliflower and zucchini spears, both homemade. My only issue was finding a good pork loin that wasn’t wrapped in plastic and already covered in some kind of sauce. Special lady friend says it’s a keeper!

Steve Bunten

05/03/2025 01:37:12 AM

My wife loved it especially the flavor added with the ginger. I added a stir-fry vegetable mixture along with the rice to make it a complete meal. Will try it with chicken and perhaps beef as well. Definitely a keeper

Erik Ball

04/30/2025 04:03:49 AM

It was perfect. Flash froze the pork loin and used my super sharp Japanese chef knife to slice it very thin. In addition to the marinade, I added garlic, green onions, pickled cucumber (match-sticked on the mandolin), and some chopped dried thai peppers. I used way more ginger and garlic than called for, and went heavy on the marinade as well (no need to keep things 2/3 coated). It was fantastic. After cooking it in the wok, I tossed it with some Japanese Udon noodles. For the people that say it lacks flavor, just 4x the marinade and ginger, and add a whole bulb of garlic. The pickled cucumbers do a lot for it as well.

ba r

04/28/2025 11:32:05 PM

the recipe was missing something and didn't much care for the color so i added dark soy sauce but that didn't help. thinking msg and something like chilis or chili oil could be it. either way it was good but i probably won't make it again. Also more ginger. couldn't even taste it

Alexander Miller

04/04/2025 02:53:53 PM

Quick, simple, and ridiculously flavorful.

MirthMeat2350

04/11/2024 08:31:59 AM

Very nice flavor very easy and quick to cook😂

Elizabeth Currier

01/15/2024 04:57:03 AM

You could definitely taste the ginger, which is a nice change from a lot of recipes where the ginger gets overshadowed by other more powerful flavors. I wanted to like this so bad. But I was just somewhat bored. I think it's missing things. Maybe adding some veggies and sauce, more like a stir fry. On its own it is rather underwhelming. Tasted fine, though.

Jami D

11/23/2023 06:57:39 AM

Everyone loved it. I made it for a family get together. They begged me to make it again.

Cook Time: 20 minutes

Japanese Ginger Pork Recipe

Ingredients

Directions

Recipe Tip

Nutrition Facts

History and Origin of Japanese Ginger Pork

Regional Variations

What Makes Japanese Ginger Pork Different

Where It Is Typically Served

Interesting Facts About Japanese Ginger Pork

Conclusion

FAQ about Japanese Ginger Pork Recipe