Japanese Ginger Pork (Shogayaki)

Japanese Ginger Pork (Shogayaki)

Pork Shogayaki or “buta no shogayaki” is a Japanese dish made out of grilled or fried pork flavoured with ginger. The name came from the words Shoga which means ginger and yaki which means grill or fry. This dish is the second most popular Japanese pork dish after tonkatsu. It is commonly served in bento boxes together with rice and shredded cabbage.

This is what I like with Japanese cuisine; their dishes look so minimalist but don’t be deceived with its looks. Though most of the dishes look really pretty and humble they do taste really good even better then fancy looking ones with complex sauces. This dish is one example; it may look like a simple stir fry but with the mirin, ginger and soy sauce its flavourful while not over powering the taste of pork.

Japanese Ginger Pork (Shogayaki)
Prep time
Cook time
Total time
Serves: 3-4
  • 500g pork tenderloin, thinly sliced
  • 3 tbsp soy sauce
  • 2 tbsp grated ginger
  • 2 tbsp mirin
  • oil
  • toasted sesame seeds
  1. In a bowl mix together soy sauce, ginger and mirin.
  2. Add pork slices then marinate for at least 30 minutes.
  3. Remove pork from bowl then reserve the marinade.
  4. Add small amount of oil in a wok, turn heat on high then once it starts to smoke sauté meat for around 5 minutes.
  5. Pour marinade into pan then stir for a minute
  6. Remove from wok then serve with rice and shredded cabbage.



22 Responses

  1. This looks fantastic! I have never made japanese food, but I think it is far past time that I tried

  2. Tessa says:

    Looks delish! What I like about this is that it’s fairly fast to make and with ingredients that I always have on hand. A must try :).

  3. Karen says:

    Simple dishes are sometimes better than the pretty ones. Sounds great.

  4. Kristy says:

    Yep, this will be Mr. N’s next favorite dinner! 🙂

  5. Eha says:

    Actually I have always preffered this to tonkatsu, and, let’s face it, it is way healthier too 🙂 !

  6. Beng Gee says:

    Looks easy to prepare. But would it still be as good if I will substitute beef for the pork. I’m not a pork eater kasi.

    Btw, i wish I could leave my comment as easy as in the previous platform.. WordPress now won’t accept if not thru FB. 🙁

  7. peasepudding says:

    Love the ginger with pork, it would make a nice BBQ marinade too

  8. mjskit says:

    I can taste this pork!!! Thank you for this easy and very tasty recipe!

  9. Anita Triana says:

    Thank you for this easy and delicious dish

  10. Looks terrific. I am a novice at cooking Japanese food – there’s so much to learn. But this recipe is so simple, and the flavors are so straightforward. Really nice – thanks.

  11. i love yummy pork tenderloin dishes. I’ve tried cooking beef with a similar sauce recipe and it came out great so I’d imagine this pork dish being super delicious. Can’t wait to give it try soon!

  12. Raymund! Thanks for posting this! Been looking around for a good, simple Japanese dish to master, so this one came at the right place and the right time! Bookmarking this now!

  13. Bernoulli says:

    Where do the sesame seeds fit in?

  14. OMG,
    This looks incredible! Easy and tasty recipe.

  15. Pork and ginger really is one of the best flavours in the world. Such a simple dish but looks great!

  16. You gave me an idea to make shogayaki tonight! Yours look delicious Raymund!!

  17. kat says:

    This looks really good! I just love how you’re always use easy to find ingredients for asian-inspired dishes! It definitely makes life a bit easier 🙂

  18. Yoann says:

    Hi, just tried this recipe and I have to say mine taste a bit off. Perhaps its because I substituted grated ginger with fresh ginger juice instead, and the flavor itself lacks an umami touch, perhaps adding some brown sugar would help? Also to all those who are keen to try out this recipe please note that the ginger marinade may make your pork taste really, really stale (the texture is somewhat like pork liver), so if you are intending to marinade it for a long time a thicker cut or tougher pork parts would be better.

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