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Japanese Ginger Pork (Shogayaki)

4 Servings

45 minutes

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Shoga means “ginger” in Japanese, and yaki translates as “grilled,” though the term is sometimes applied to foods that are fried or griddled. In the popular dish known as shogayaki, thinly sliced pork is cooked with a lightly sweetened, very gingery soy-based sauce. We use pork tenderloin cut into quarters and pounded into thin cutlets. A quick soak in a marinade that later becomes the sauce ensures the cutlets are thoroughly flavored. Shredded green cabbage and steamed rice are the classic accompaniments.




Don't crowd the skillet when cooking the cutlets. It's usually best to cook them in two batches so they brown rather than steam. But how they fit in the skillet depends on their shape after pounding. If you can fit all four in your pan without them touching, cook all at once using the 2 tablespoons of oil.

45 minutes



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Celia O.
March 31, 2023
Simple and very tasty
My son and his Japanese girlfriend were impressed that I made this and liked this. They enjoy it in restaurants in Tokyo but have never made it themselves. This recipe was my attempt to get the feel of Japanese cooking. The journey looks pretty good right now. My husband and I loved this. I have some Napa cabbage I need to use up, so this time I will stir fry the cabbage before serving.
Amy T.
December 13, 2022
Fast and so much taste
My family and I lived this. It was fast to make and vibrant. Perhaps I added too much miso, but the sauce was a bit salty. I used sodium-reduced soy sauce too. I may use less next time. Overall, great.
Linda K.
November 29, 2023
Easy and unique flavor
It's so wonderful to find an oriental pork tenderloin recipe other than sweet sour pork.
Suzanne H.
January 14, 2024
P tenderloin w cabbage and miso
Guests were appreciative. But The dish has little detectable sweetness and suffers from it. Consider little cabbage and much slivered carrots? Or double the mirin? Or just more sugar? It seemed sour, and the pork got overdone with the timings suggested.
Sean K.

Succulent, sweet, savory, scrumptious. This is in the top ten of our Tuesday night dinners. The pork's delightfully tender and the sauce envelops the cutlets beautifully. When no one was looking, I even licked the pan (after it cooled)—it's so addictive. When we first tried this, we were surprised the cabbage was served uncooked and undressed, but it became a great accompaniment to the pork and the rice. (I may have had some Kewpie Mayo on hand just in case, keeping it in a Japanese vein.) Easy and delicious, and highly recommended.

Marilyn R.

Dear Sir/Madame, Would you recommend a sake to use in your recipes please. I see Mirin in the Milk Street pantry but no sake. Much appreciate all the Milk Street recipes I have made and can't wait to try the Japanese recipes (as soon as I can lay my hands on the sake!). Thank you.

Lynn C.

Hi Marilyn -

The world of sake is wide—flavors might be fruity, floral, even bubble-gummy—but for cooking, we opt for basic, inexpensive bottles. In the same way that you want to buy a wine you would want to drink you should buy a sake you would want to drink as well. A wine or liquor store can guide you to an affordable, drinkable option. However, unlike wine, fresher is better. Most sakes do not age very well so buy a small bottle if you are only using it for cooking. Some other ideas to use it up: steaming fish or shellfish, in a marinade for steak, or really anywhere you would use white wine you can substitute sake.

The Milk Street Team

Deirdre C.

This was easy and delicious. A five-star meal on a weeknight. Looking forward to serving it to friends when we put an end to COVID-19.

Dennis Alden D.

This was a very good recipe. I used "Premium Black Bean Soy Sauce" (O'Long) that I have not had before. It might have been higher in salt that what I am used to, as the finished pork sauce seemed a tad salty. Next time, I might try low-sodium soy sauce or use less of it.

Gregg C.

Great recipe! Had never considered pounding the tenderloin into cutlets, so that was a revelation. Tasty flavors and the glaze at the end made it perfect. This will definitely go into regular menu rotation.

Nicole G.

Really good! I didn't pound the cutlets down to 1/4 inch (inadvertently). Maybe 1/3 inch. So I just cooked them a couple of minutes longer. Lovely and simple. Oh -- I did sprinkle toasted sesame seeds on top.

David E.

This was a ginger bomb. I quite liked it but my family ate it... well, gingerly, and then stopped after a few bites. Yes, I know, the title of the recipe is "Japanese GINGER Pork" [emphasis mine], so all together now, "DUUHHH." But if you've never tried this sort of thing, be prepared. (Next time--if there is one--I'll reduce the ginger by 3/4 and call it teriyaki.) If you don't serve it with sake, try an artisanal ginger ale or the spicy Blenheim's.

Kevin F.

I'll have to get some good ginger ale to serve with this next time :-)

Kevin F.

This is really fantastic! I couldn't find any decent quality mirin available locally, so based on suggestions on other sites I used 3 tablespoons of unseasoned rice vinegar and 1 teaspoon of honey as a substitute. I also purchased a knob of ginger that was too small, so ended up with only 1 tablespoon of grated ginger, but as David E. points out that is actually plenty!

Will be making this again and again.

Jennifer B.

Fabulous, so tasty. I ended up making eight cutlets out of a 1.25 lb. Tenderloin. The flavoring was fantastic, and the raw cabbage was a pleasant surprise.