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Japanese ginger pork (buta no shogayaki) over rice in a dark bowl with shredded cabbage, scallions and sesame

Buta no Shogayaki (Japanese Ginger Pork)

Thin slices of lean pork loin seared with onion and finished in a glossy ginger soy glaze. The Japanese diner classic, built for protein at 40g per serving and on the table in 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Calories: 360
Ingredients Method

Ingredients
  

  • 400 g pork loin, thinly sliced freeze 30 minutes for easier slicing, or buy pre-sliced shabu-shabu pork
  • 1 medium yellow onion, thinly sliced
  • 1 tbsp neutral oil
  • 1 tbsp fresh ginger, finely grated about a 3 cm knob, grated with the juice
  • 2 tbsp soy sauce
  • 2 tbsp mirin or 1 tbsp soy sauce thinned with 1 tbsp water plus 1 tsp sugar
  • 1 tbsp sake or water
  • 1 tsp sugar
  • 2 stalks scallions, sliced to garnish
  • 1 tsp toasted sesame seeds to garnish
  • 2 cups shredded cabbage and cooked rice to serve

Method
 

  1. Stir the grated ginger, soy sauce, mirin, sake and sugar together in a small bowl. The ginger juice is the point, so grate it fresh rather than using paste from a jar.
  2. Heat the oil in a large skillet over medium-high. Add the onion and cook 2 to 3 minutes until it softens and picks up a little color at the edges.
  3. Spread the pork out in as close to a single layer as you can. Let it sit 1 minute before stirring, then cook 2 to 3 minutes more until no longer pink.
  4. Pour in the sauce. Toss everything and simmer 2 to 3 minutes until the liquid reduces to a glossy glaze that clings to the pork.
  5. Top with scallions and sesame seeds. Serve over rice with a pile of raw shredded cabbage on the side to cut the richness.