Buta no Shogayaki
Overview
ginger-forward and pan-seared, this classic Japanese home-style dish spotlights thinly sliced pork loin caramelized in a sweet-salty glaze built from soy sauce, sake, mirin, and a touch of sugar. The name “shogayaki” literally points to the star, ginger, whose punchy aroma brightens the richness of pork loin and makes the sauce irresistibly glossy. Often served with shredded cabbage and hot rice, it’s an everyday bento favorite and a quick weeknight staple in Japan, with roots in teishoku diners where satisfying, speedy plates meet comfort and balance.
Ingredients
- 500 g pork loin, thinly sliced (shabu-style)
- 4 tbsp soy sauce
- 3 tbsp sake
- 2 tbsp mirin
- 1.5 tbsp grated ginger (with juices)
- 1 small grated garlic clove
- 1/2 small onion, thinly sliced
- 1 tbsp sugar (adjust to taste)
- 1.5 tbsp neutral oil
- 1 tbsp potato starch (optional, for light dusting)
- Pinch of black pepper
- 2 tbsp toasted sesame seeds (optional garnish)
- 2 scallions, thinly sliced (optional garnish)
- 3 cups shredded cabbage, for serving
- Steamed rice, for serving
- Wedges of lemon (optional)
Notes on Ingredients
Choose well-marbled pork loin for tenderness; thin slicing speeds searing and helps the glaze cling. Freshly grated ginger and its liquid infuse bright warmth; a touch of garlic adds depth. The trio of soy sauce, sake, and mirin forms the core of the sauce, balanced by a measured spoon of sugar. A light coat of potato starch is optional but helps keep juices inside the pork loin and slightly thickens the glaze. Crisp cabbage and hot rice complete the set, with sesame seeds, scallions, and lemon for a fresh finish. Searing in neutral oil keeps flavors clean, with a pinch of black pepper for mild heat.
Equipment
- Large skillet or frying pan
- Mixing bowl and spoon
- Grater or microplane for ginger and garlic
- Tongs or chopsticks
Preparation
- Make the sauce: In a bowl, combine soy sauce, sake, mirin, grated ginger with its juices, grated garlic, and sugar. Stir until the sugar dissolves.
- Season the meat: Pat the pork loin dry. Sprinkle a pinch of black pepper. If using, dust lightly with potato starch and shake off excess.
- Slice aromatics: Cut the onion into thin slivers so it softens quickly and sweetens the sauce.
- Optional quick marination: Toss the pork loin with 2 tablespoons of the sauce and let sit about 10 minutes while you prep the rest. Reserve the remaining sauce for the pan.
Cooking
- Heat the pan: Add neutral oil to a large skillet over medium-high heat and warm for about 1 minute.
- Soften the veg: Add the onion, stirring until just translucent and lightly golden, about 2 minutes. Push to the side.
- Sear the meat: Spread the pork loin slices in a single layer. Sear until the edges turn opaque, about 1–2 minutes depending on thickness, then flip and cook another 1 minute.
- Glaze: Pour in the remaining sauce. Let it bubble vigorously, tossing the pork loin and onion until the sauce thickens and clings, about 1–2 minutes. The sugar should help it lacquer the surface without burning.
- Finish: Taste and adjust with a splash more soy sauce or a pinch of sugar if desired. Remove from heat so the ginger stays vivid.
Serving
Mound shredded cabbage on plates and spoon the glossy pork loin and onion alongside. Sprinkle with sesame seeds and scallions, and add a wedge of lemon to brighten. Serve immediately with steaming rice to soak up every drop of the soy sauce-sake-mirin glaze and the zing of fresh ginger.
Tips
- Cut for speed: Thinner pork loin sears quickly and stays tender.
- Max aroma: Add the sauce near the end so the ginger remains bright.
- Balance: Nudge the ratio with tiny tweaks of soy sauce, mirin, and sugar to hit your preferred sweet-salty spot.
- Shine: A scant dusting of potato starch on the pork loin encourages a glossy cling.
- Heat control: Keep the pan hot but not smoking; if the glaze darkens too fast, reduce heat and add a spoon of sake to loosen.
Variations
- Extra zing: Increase grated ginger for a sharper profile.
- Richer glaze: Add 1 tsp sugar and a touch more mirin for added sheen.
- Savory tilt: Boost with a splash of soy sauce and a crack of black pepper.
- Crisp side: Serve with chilled cabbage and a squeeze of lemon to contrast the warm glaze.
Make it a Set
Pair a generous bowl of rice with the sautéed pork loin and crunchy cabbage; shower with sesame seeds and scallions, then finish with a squeeze of lemon. The gentle heat of ginger and the balanced sweetness from mirin and sugar make every bite sing.