Amy Kaneko

Panfried Ginger Pork

Butaniku no Shogayaki

Preparation info
  • Serves

    3 or 4

    • Difficulty

      Easy

Appears in
Let's Cook Japanese Food!: Everyday Recipes for Authentic Dishes
Let's Cook Japanese Food!

By Amy Kaneko

Published 2017

  • About

Juicy, gingery, and a little sweet, this dish comes together very quickly. I first encountered shogayaki at my local Tokyo convenience store late one night after work. I asked my mother-in-law for a from-scratch recipe and now it’s a dinner staple with salad and rice.

Ingredients

  • 1 pound boneless pork loin chops, each 2–3 inches wide

Method

  1. Put the pork loin in the freezer for about 1 hour (this makes it easier to slice the meat very thinly). Cut the pork into about 12 slices, each ⅛ inch thick.
  2. To make the marinade, in a bowl, combine the ginger juice, sake, mirin, and soy sauce and stir well. Add the pork, coating each piece with the marinade. Let stand for 5 minutes, then turn to marinate the s