Shogayaki(生姜焼き, ginger pork) is a dish made with tender soy meat and a fragrant ginger sauce. It is a vegan take on Japanese classic ginger pork, with flavors that feel warm and satisfying. This sauce can also be used for stir-fried vegetables.
10 minutes
Nozomi&Mirai | Plant-Based Sis
PROFILE
INGREDIENTS
SERVES 1
Original recipe (1X) yields 1 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 7 oz Soy meat
- 1 /2 Onion (thinly sliced)
- N/A Flour (as needed)
- N/A Oil (for frying)
- A1 tbsp Soy sauce
- Aa pinch of Salt &pepper
- 2 tbsp Soy saucse
- 2 cloves Ginger
- 1 tbsp Mirin
- N/A Dashi granules (as needed, such as Hondashi)
INSTRUCTIONS
Preparation
Julienne one clove of ginger and grate the other one.
- 1
Marinate the soy meat with soy sauce and salt & pepper.
Cooking SafetyIf you’re using dried soy meat, it absorbs the sauce really well, so increasing the sauce to 1.5–2 times the amount may work better.
- 2
Lightly coat the soy meat with flour.
- 3
In a bowl, mix soy sauce, mirin, dashi granules, and grated ginger to make the sauce.
Cooking SafetyThis helps the sauce cling beautifully and adds a touch of toasty flavour.
- 4
Heat oil in a pan over medium heat. Sauté the onions until soft, then add the soy meat.
Cooking SafetyLet the onions turn translucent and slightly sweet before adding the soy meat. It creates a balanced flavor base. This helps the sauce cling beautifully and adds a touch of toasty flavor. Allow the soy meat to cook undisturbed for a short time so it develops a light golden edge, which enhances the overall flavor.
- 5
Pour in the sauce and stir-fry until everything is coated and glossy.
- 6
Finish with julienned ginger for extra aroma.
RecipeID
705
Tips & Notes
Drain the soy meat well
- Removing excess water prevents sogginess and gives it a firm, satisfying texture. If you’re using ready-to-eat soy slices (not the dried type), this dish can be ready in under 10 minutes.
Use ginger twice
- Mix grated ginger into the sauce for depth, then finish with julienned ginger for a fresh aroma.
Add the sauce at the end
- Pour in the sauce after the soy meat and onions are cooked. This keeps the dish from becoming watery and gives it a glossy finish.
Gluten-Free Option
- Use cornstarch instead of flour, and make sure your soy meat is wheat-free.
Pungent-Free (No Garlic/Onion) Option
You can omit the onion if you prefer - just adjust the sauce amount slightly.
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We are Japanese sisters sharing the beauty of plant-based Japanese home cooking. Japanese cuisine has many dishes that can be made naturally vegan or easily adapted using plant-based ingredients. Drawing from our Japanese roots and everyday cooking experience, we create simple, approachable recipes that make Japanese food enjoyable for everyone. Nozomi lives in Japan, and Mirai lives in Australia. With perspectives from both inside and outside Japan, we focus on recipes that are practical, accessible, and easy to recreate at home. We hope our recipes inspire you to enjoy Japanese plant-based cooking in your daily life. Thank you for reading and cooking with us 🌿 Arigatou gozaimasu 🙇♀️