Buta Shogayaki (Japanese Ginger Pork Stir-Fry with Soy Mirin Glaze)
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Rather than marinating the pork, this version sears thin slices of pork shoulder first and adds the soy, mirin, and fresh ginger sauce only for the last 30 seconds, when it reduces to a glossy glaze.
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Laid flat without overlapping, the slices brown at the edges instead of stewing in their own juices. Onion softened in the same pan adds sweetness, and the result is the ginger pork familiar from Japanese set meals and bento boxes.
Ingredients
Instructions
- 1
Combine 2 tbsp soy sauce, 1.5 tbsp mirin, 1 tsp sugar, and 2 tsp grated ginger juice in a bowl, whisking until the sugar granules are completely dissolved into the aromatic sauce.
- 2
Slice 100g of onion into thin 0.3cm strips and cut 300g of thinly sliced pork shoulder into 5cm bite-size pieces so that the ginger marinade can penetrate the meat fibers effectively.
- 3
Heat 1 tbsp of cooking oil in a pan over medium heat, add the sliced onions, and stir-fry for about 2 minutes until they become translucent and release their natural sweet aroma.
- 4
Spread the pork slices in the pan without overlapping to ensure moisture evaporates quickly, searing each piece until the edges develop a deep golden brown, caramelized color and texture.
- 5
Pour the sauce around the edges of the pan and reduce it over high heat for 30 seconds, tossing the pork constantly until it is coated in a sticky, glossy, dark brown glaze.
- 6
Turn off the heat when the sauce coats the pork with a glossy layer and no thin liquid remains at the bottom of the pan, then serve immediately.
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