Tender Japanese Ginger Pork Stir-fry (Shogayaki)
Authentic Japanese Ginger Pork Stir-fry Recipe to Enjoy at Home
Introducing the Shogayaki recipe, where tender pork is simmered in a savory and sweet ginger-soy sauce! This exquisite dish is a true rice companion, perfectly suited to Korean palates with its authentic Japanese home-style charm. The fragrant ginger aroma and chewy texture combine to create a meal that’s satisfying and delicious. Try making this simple yet flavorful Shogayaki with your own personal touch!
Main Ingredients- 200g pork neck or belly
- Cabbage (thinly shredded)
- 1 Cheongyang pepper (minced)
- 4 cloves garlic (thinly sliced)
- 1/3 stalk green onion (thinly julienned)
- Mayonnaise (to taste)
- 1 fried egg (sunny-side up recommended)
Sauce & Seasoning- 2 Tbsp sashimi soy sauce (or regular soy sauce)
- 2 Tbsp mirin (sweet rice wine)
- 1 Tbsp cooking syrup (or sugar)
- 3 Tbsp dashi stock (or water)
- 1/3 tsp Hondashi (or Dashida)
- 1 tsp minced ginger (or 1/4 tsp ginger powder)
- 2 Tbsp sashimi soy sauce (or regular soy sauce)
- 2 Tbsp mirin (sweet rice wine)
- 1 Tbsp cooking syrup (or sugar)
- 3 Tbsp dashi stock (or water)
- 1/3 tsp Hondashi (or Dashida)
- 1 tsp minced ginger (or 1/4 tsp ginger powder)
Cooking Instructions
Step 1
First, thinly shred the cabbage. Soaking the shredded cabbage in cold water for a while will help maintain its crispiness. Make sure to completely drain the water just before cooking.
Step 2
Pork neck or jowl would be ideal for tenderness, but the pork belly you have on hand will also be delicious. You can grill it directly in a pan, but using a direct grill adds a subtle smoky flavor that enhances the overall taste. Grill the pork until it’s golden brown all over.
Step 3
Cut the grilled pork belly into bite-sized pieces (about 2-3 cm). Finely mince the Cheongyang pepper. Julienne the green onion, focusing on the white parts, and soak it in cold water briefly to remove spiciness, then drain well. Thinly slice the garlic cloves.
Step 4
Let’s make the delicious Shogayaki sauce. In a small pot or pan, combine the sashimi soy sauce, mirin, cooking syrup, dashi stock, Hondashi, and minced ginger. Bring it to a gentle boil. Once simmering, reduce the heat to low and cook for a short while longer until the ingredients are well blended. You don’t need to boil it for too long.
Step 5
Heat a pan and add the grilled pork belly and sliced garlic. Pour in an appropriate amount of the prepared tare sauce. Stir-fry over medium heat, allowing the sauce to simmer and coat the pork. It’s crucial to taste and adjust the sauce consistency; simmering too much can make it overly salty. If you prefer a rice bowl style, simmering a bit longer to intensify the flavor is recommended for pairing with rice.
Step 6
Serve a portion of warm rice in a bowl. Generously top the rice with the crisp shredded cabbage. Drizzle some mayonnaise over the cabbage for added creaminess.
Step 7
Now, artfully arrange the simmered ginger pork stir-fry over the rice and cabbage. Sprinkle the minced Cheongyang pepper, chopped green onion (or chopped scallion), and julienned green onion on top of the pork for vibrant color and aroma.
Step 8
Finally, place a perfectly cooked sunny-side-up egg on top of the stir-fry, with its yolk slightly runny, to complete this visually stunning and incredibly tasty ginger pork rice bowl! The true delight of this dish comes when you take a spoonful that includes rice, pork, crunchy cabbage, and the soft egg yolk all together. Enjoy your delicious meal!
