This recipe recreates the flavor of the ginger pork (Shōgayaki) I once had at a beloved Japanese diner.
With a perfectly balanced sweet-savory sauce and just the right kick of ginger, it's incredibly satisfying and guaranteed to make you go back for seconds (and thirds!).
Using pork belly keeps the meat tender without the need for marinating.
Give it a try—it's quick, easy, and delicious!
20 minutes
Hisae Sugiyama
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 9 oz thinly-sliced pork belly
- 1 /2 onion (thinly sliced)
- 1 tbsp. vegetable oil
- A1 1/2 tbsp. soy sauce
- A1 tbsp. sake (or dry white wine)
- A1 tbsp. mirin
- A2 tsp. sugar
- A2 tsp. grated ginger
INSTRUCTIONS
- 1
Prep the ingredients
Slice the onion thinly. Cut the pork belly slices into bite-sized pieces. In a small bowl, mix together the ingredients for A (soy sauce, sake, mirin, sugar, ginger).
- 2
Sauté the onion and pork
Heat the vegetable oil in a skillet over medium heat. Add the onion and cook until tender and lightly golden.
Add the pork and sauté until fully cooked.
- 3
Add the sauce
Pour in the mixed sauce (A) and stir well to coat the pork and onions evenly. Cook for another minute until the sauce thickens slightly.
RecipeID
78
Tips & Notes
Serve with shredded cabbage for an authentic Japanese diner experience.
MY RATING
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Awards 👑 Grand Prix – Nadia “Everyone’s Home-Cooking” Recipe Contest 👑 Grand Prix – Nadia Menu Recipe Contest 👑 Nadia Annual Menu Award 👑 Nadia Monthly MVP Award 👑 Nadia Monthly Best Video Award About Me I am a culinary expert, food coordinator, and registered dietitian. For many years, I worked for a major corporation, developing recipes, proposing menus, and creating products. My experience spans a wide range of fields—both in Japan and abroad—including restaurant dining, ready-to-eat meals, and vending food services. I have also created popular menu items that have become customer favorites. After becoming independent, I launched my own cooking school, Let’s Hisameshi!, while continuing to work as a food coordinator. I handle recipe development for numerous major food manufacturers, restaurants, and convenience store chains, and remain active across many areas of the food industry. Qualifications Registered Dietitian Food Coordinator Food Stylist Food Specialist Dietary Life Adviser Licensed Food Sanitation Manager Licensed Food Sanitation Inspector Food Education Nutrition Consultant"