Buta Shogayaki (Japanese Ginger Pork Stir-Fry with Soy Mirin Glaze)
Buta shogayaki - pork ginger stir-fry - is one of the most frequently cooked dishes in Japanese home kitchens, appearing in bento boxes, teishoku set meals, and university cafeterias across the country. Thinly sliced pork loin or shoulder is marinated briefly in a mixture of soy sauce, mirin, sake, and a generous amount of freshly grated ginger. The ginger serves a dual purpose: its enzymes tenderize the meat during the short marinade, and its sharp, aromatic heat carries through the finished dish. The pork is seared quickly in a hot skillet - overlapping is avoided so each slice makes direct contact with the pan and develops a caramelized edge rather than steaming. The marinade is poured in during the final thirty seconds, reducing rapidly into a glossy, sweet-savory glaze that coats every piece. Served over shredded raw cabbage that provides a cool, crunchy contrast to the hot, saucy meat, shogayaki is the kind of meal that Japanese workers crave at the end of a long day - fifteen minutes from pantry to plate, deeply satisfying, and impossible to tire of.
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Instructions
- 1
Mix soy sauce, mirin, sugar, and ginger juice for the sauce.
- 2
Slice onion thinly and cut pork into bite-size pieces.
- 3
Heat oil in a pan and stir-fry onion for 2 minutes.
- 4
Add pork and cook until the surface is no longer pink.
- 5
Pour in sauce and reduce quickly on high heat to glaze.
- 6
Plate and serve with steamed rice.
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