Japanese Ginger Pork (Butaniku no Shogayaki) Recipe

Serves: 2 Save

Ingredients (10)

  • Two 2-inch pieces fresh ginger (2 1/2 ounces; 72g), one piece peeled and grated, one piece peeled and julienned, divided
  • 2 tablespoons (30ml) soy sauce
  • 2 tablespoons (30ml) mirin
  • 1 tablespoon (15ml) sake
  • 1/8 teaspoon ground white pepper
  • 1 pound (454g) pork butt, thinly sliced (about 1/8-inch thick; see note)
  • 2 tablespoons (30ml) neutral oil, such as canola, divided
  • 2 scallions, sliced thinly
  • Cooked short-grain rice, for serving
  • Kizami shoga, for garnish (optional, see note)


Learn how to make this recipe at Serious Eats