By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
311 cal · 70 min
Japanese Ginger Pork (Shogayaki)
Recipe GLPR1c06a984d3fdc4
A classic Japanese stir-fried pork dish where thin slices of pork are marinated in a savory-sweet ginger sauce and pan-fried until caramelized. The result is tender, flavorful pork with a beautiful golden crust, balanced by the bright heat of fresh ginger and umami from soy sauce. Perfect served over steamed rice.
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Ingredients
430 grams Pork, thinly sliced
3 tablespoons Soy sauce
3 tablespoons Sake
1½ tablespoons Fresh ginger juice
1 tablespoon Evaporated cane sugar
Vegetable oil
Directions
Using a sharp knife, carefully slice the pork into thin, even slices approximately 1/8-inch thick. For easier slicing, partially freeze the pork for 15-20 minutes before cutting.
In a small bowl, whisk together the soy sauce, sake, ginger juice, and evaporated cane sugar. Stir until the sugar is completely dissolved and the marinade is uniform.
Place the sliced pork into the marinade, making sure each slice is evenly coated. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to develop.
Heat a large frying pan over medium-high heat until it is hot. Add a light coating of vegetable oil and arrange the pork slices in a single layer in the pan.
Fry the pork until the first side turns golden brown and caramelized, about 2-3 minutes. Flip the slices and cook the other side until equally golden and caramelized. If desired, flip and cook an additional time to achieve a darker crust. Serve hot.
Comments
This is a straightforward weeknight winner for Charlotte families: pork, soy sauce, and fresh ginger are all standard at Harris Teeter, Food Lion, and Kroger, with no special trips required. At roughly $2.50 per serving (pork loin is reliable at $5–7 per pound, soy and ginger cost pennies), it lands well for a mid-week dinner. The stated 70 minutes is misleading—actual hands-on time is ten to fifteen minutes, with the rest idle resting or a quick simmer, so it fits a real schedule. The dish reheats decently in a skillet and feeds four generously, though it does need one moment of attention when you hit the pan (oil splatters with pork). Fresh ginger and the clean soy-and-sake sauce feel at home in the South and make this feel less generic than its simplicity suggests.
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