Japanese Recipe Adventures: Pork Shogayaki

Source: Gaijin Pot
Food Adventures Recipe Ginger pork 1

If you’re anything like me, you don’t have a lot of time to cook. During the week, I want to go from hungry to full as quickly as possible. I also don’t want to spend a lot of money. Splurging on a meal is great sometimes, but it’s all going to eventually end up in my stomach.

Ginger pork, or buta no shogayaki, hits all the right marks. Made with affordable and standard ingredients, it costs just under ¥1,000, and you can cook it in ten minutes. Plus, it’s delicious. What’s not to love?

The word shoga means ginger in Japanese, while yaki means grilled or fried. Although any meat can be used for shogayaki, it universally refers to ginger pork in Japan. A staple in Japanese restaurants and bentos alike, it’s the country’s second most popular pork dish after tonkatsu.


It’s really is as easy as it looks.

Shogayaki is also versatile. Don’t like pork? Use chicken or beef. Do you want it sweet and savory? Add sugar. Want a bit of umami kick? Add a bit of straight sake. Are you vegan? Substitute pork for tofu, eggplant, or boiled konjac.

This is the recipe my girlfriend, who is Japanese taught me, but it’s pretty standard in Japan. It’s intended to feed four people, but I find it’s just enough for myself and her because I eat like a blackhole. However, for my attempt, I’ll add a bit of sugar for more sweetness.

  • Thinly sliced pork shoulder loin, or buta rousu in Japanese (300g)
  • 1 onion
  • Cooking oil (1–2 tbsp)
  • Shredded cabbage
  • Cooked rice
  • Tomatoes (optional)

For the sauce