Ginger Pork (Buta no shougayaki)

Buta no shougayaki, or ginger pork, is a quintessential dish in Japanese home cooking. Use pork loin slices 3-5 mm thick and learn how to prepare the ginger marinade to master the recipe!

Ginger Pork (Buta no shougayaki)
Photographed by TAKAHIRO IMASHIMIZU


Recipe by
Hideko Noguchi

Average

Pork

Vegetables

Quick

300kcal

15minutes

Calorie count is per serving.

Ingredients (Serves 2)

  • 4 slices pork loin (3-5 mm thick slices)

  • [Marinade]

    • 1 1/2 tsp ginger (grated)
    • 1 1/2 tbsp soy sauce
    • 1 tbsp sake
  • Cabbage (shredded), as desired
  • 2 tsp potato starch
  • 1 tbsp vegetable oil

Directions

1

Make a few incisions between the meat and fat to cut the tendons and prevent the meat from curling up when cooking.

2

Place the pork slices in a bowl. Add the ingredients for the [Marinade]. Massage thoroughly, and marinate for about 10 minutes.

Advice

Massaging the ginger into the pork slices imparts a pleasant aroma and helps to tenderize the meat.

3

Remove the pork slices and pat dry with paper towels.

4

Using a tea strainer, sprinkle 2 tsp of potato starch to coat both sides of the meat.

5

Heat the vegetable oil in a frying pan. Lay the pork slices in a single layer and cook over medium heat for about 1 minute.

Advice

Make sure not to overcook the meat to ensure that it remains tender.

6

Turn over when browned and cook for another 30 seconds. Cut into bite-size portions and serve with shredded cabbage.