About Braised Ginger Pork
Buta no Shogayaki, or Braised Ginger Pork, is a classic Japanese home-cooked dish featuring thin slices of pork sautéed in a flavorful sauce made with soy sauce, mirin, and freshly grated ginger. It’s a staple in Japanese kitchens—and a great recipe to start with if you’re new to Japanese cooking.
Pork is naturally rich in Vitamin B1, which helps the body convert carbohydrates into energy and is known for aiding fatigue recovery. Ginger adds more than just its distinctive zing; it contains active compounds like shogaol and gingerol, which help warm the body and support digestion.
Together, these ingredients make Buta no Shogayaki a true stamina-boosting dish. The ginger not only balances the richness of the pork and reduces any strong meat odor but also brings out a bright, refreshing aroma that awakens the appetite.
This dish is especially recommended in the summer months, when you need something light yet energizing. Served with a bowl of steamed rice and a simple side of vegetables, Buta no Shogayaki offers comfort, flavor, and nutrition all in one satisfying meal.
20 minutes
Yoshiro Takahashi
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.
- 11 oz thinly-sliced pork loin (thinly-sliced pork belly can also be substituted)
- 1 /4 onion (cut into 1/2-inch slices)
- 1 tbsp. cooking oil
- a few teaspoons of all-purpose flour (to dredge the pork)
- shredded cabbage, lemon, cherry tomatoes, & Japanese mayonnaise for garnish (as needed)
- a few dashes of salt and pepper
- A1 /8 onion (grated)
- A2 tbsp. soy sauce
- A2 tbsp. Japanese sweet rice wine (mirin)
- A2 tbsp. cooking sake
- A1 tbsp. sugar
- A1 tbsp. freshly-ground ginger
INSTRUCTIONS
- 1
Flavor both sides of the pork with salt and pepper, then dredge the pork in flour. Mix grated onion, soy sauce, Japanese sweet rice wine, cooking sake, sugar, and freshly-ground ginger into a small bowl.
- 2
Pour cooking oil into a heated frying pan and add the pork. Fry both sides on medium heat until lightly browned. If using a small frying pan, divide the pork and glaze in half and repeat the following steps.
- 3
Add sliced onions to the pan and continue to brown the pork on both sides. Once evenly browned, add the glaze to the pan and turn the pork occasionally, coating it well in the glaze.
Once the pork is well-coated and the glaze has slightly caramelized, remove from the heat. Plate with shredded cabbage, lemon slices, cherry tomatoes, and Japanese mayonnaise.
RecipeID
32
Tips & Notes
While in Japan pork roast is the most commonly-used cut, thinly-sliced pork belly and shredded pork are also popular cuts of pork to use in this dish.
The cut of meat and recipe varies by household, so there are countless versions of ginger pork!
・Unlike Korean Barbecue, braised ginger pork boasts a moist, tender meat that can be credited to braising it in the soy sauce and ginger glaze.
The strong and distinct flavor from the soy sauce pairs deliciously with rice, making it a well-loved side-dish in Japan.
・While grated ginger in a tube can be used in this recipe, you will achieve the best aroma and taste by using freshly-ground ginger.
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Born in 1988 in Kawasaki, Kanagawa Prefecture, I was inspired by my father, a traditional Japanese chef, and learned cooking fundamentals early at my family’s restaurant. After graduating from Senshu University’s Faculty of Law, I worked in sales at Nippon Shokken Co., Ltd., then as a restaurant manager, before completing a professional food coordinator program and starting my career as an independent culinary expert. I hold nine food-related qualifications, including Professional Chef’s License, Sake Sommelier (Kikisake-shi), Certified Sommelier (ANSA), and Vegetable Sommelier, and was the youngest to earn the advanced title of Certified Lecturer in Sake Studies. While rooted in Japanese cuisine that highlights natural flavors, my repertoire spans ethnic, Italian, and organic dishes. In 2015, I joined a project by Japan’s Ministry of Agriculture, Forestry and Fisheries and JICA, promoting Japanese cuisine domestically and in countries such as France, Paraguay, Bangladesh, and Serbia. A passionate triathlete, I have achieved top finishes in domestic competitions, won my age group at the 2018 Tomonoura Triathlon, and represented Japan at the Age Group World Championships in Australia (2018) and Switzerland (2019). Known as “the running chef,” I collaborate with sports brands and health media, advocating the integration of food, health, and sports. Since 2020, I have served as Official Athlete Food Coach for the Japan Para Table Tennis National Team, supporting athletes’ nutrition. In 2022, I became a father and now balance parenthood with my culinary and athletic careers.