Shoga means “ginger,” and in shogayaki, ginger is the star. Thin cutlets of pork tenderloin are browned until deeply golden, then tossed in a glossy, gingery soy sauce that’s lightly sweetened with mirin and rounded out with a spoonful of miso.
The sauce does double duty: the same mixture that flavors the pork as it marinates is simmered into a quick glaze in the skillet, so nothing goes to waste and every bite is thoroughly seasoned. It’s a staple of Japanese home cooking and lunch counters, and the whole thing comes together in about 45 minutes.
Oh, and we would definitely double that delicious sauce next time! Serve it the classic way, over steamed rice with a pile of crisp shredded cabbage, which we dressed up with a tangy dressing so it’s anything but an afterthought.
Japanese Ginger Pork (Shogayaki)
Ingredients
- ¼ cup soy sauce
- 3 Tbsp. mirin
- 2 Tbsp. sake
- 1 Tbsp. white miso
- 1½ Tbsp. finely grated fresh ginger
- 1¼ pound pork tenderloin, trimmed of silver skin
- 2 Tbsp. grapeseed or other neutral oil
- 2 tsp. white sugar
- 1 bunch scallions, cut into 1-inch pieces
- ½ small head green cabbage, cored and finely shredded (about 3 cups)
- Cooked Japanese-style short-grain rice, to serve
Directions
- In a wide, shallow bowl whisk together the soy sauce, mirin, sake, miso and ginger. Cut the pork tenderloin in half crosswise, making the tail-end half slightly larger, then cut each piece in half lengthwise.
- Place 2 pieces of pork between 2 large sheets of plastic wrap. Using a meat pounder, gently pound each piece to an even ¼-inch thickness. Repeat with the 2 remaining pieces.
- Add the cutlets to the soy mixture and turn to coat, then let marinate at room temperature for 15 minutes.
- Remove the cutlets from the marinade, letting the excess drain back into the bowl; reserve the marinade. Pat the cutlets dry with paper towels.
- In a 12-inch skillet over medium-high, heat 1 tablespoon of oil until shimmering. Add the cutlets in a single layer and cook undisturbed until well browned, 2 to 3 minutes.
- Using tongs, flip each piece and continue to cook until the second sides are well browned, about another 2 minutes. Transfer to a large plate, then wipe out the skillet with paper towels. Repeat with the remaining oil and cutlets.
- Return the skillet to medium-high and add the reserved marinade, the sugar and ¼ cup water. Bring to a simmer and cook, scraping up any browned bits, until the mixture thickens and a spoon drawn through it leaves a 1- to 2-second trail, about 3 minutes.
- Stir in the scallions, then add the pork and any accumulated juices. Cook, stirring gently, until the scallions are wilted and the pork is heated through, about 1 minute. Serve with the shredded cabbage and rice.
Cabbage Dressing
For about 3-4 cups shredded cabbage:
- 1 Tbsp. rice vinegar
- 1 tsp. soy sauce
- 1 tsp. toasted sesame oil
- 1 tsp. water
- ½ tsp. sugar or honey
- Pinch of sesame seeds, (optional)
Whisk together, toss with the cabbage just before serving, and taste. Add a splash more vinegar if you’d like it brighter.
Adapted from a recipe for Milk Street
