Japanese Ginger Pork (Shoga-yaki)

Hakko Hub

February 9, 2022

Last October, American food professionals visited fermented food producers to deepen their knowledge of Japanese fermentation culture during the “Hakko Tourism in Japan” tour campaign. As part of the tour, organizers held a tasting session where guests gave candid advice from the perspective of the American market to food product manufacturers looking to enter the United States market.

Servings: 4


  • 1 lb pork, thinly sliced (pork shoulder works well)
  • 1/2 tbsp potato starch or corn starch
  • 1/2 tbsp sake
  • 1/2 tbsp vegetable oil
  • 1 onion, cut into thin wedges

For Ginger Sauce

  • 1 tbsp ginger, grated
  • 3 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tbsp sake
  • 1-1/2 tsp sugar
Yasai itame on a plate


  1. Season the pork with potato starch, sake, vegetable oil and rub well.
  2. In a small bowl, combine all the ingredients for the ginger sauce and mix well.
  3. Sauté the onion until translucent.
  4. Pull the onion aside in the pan and make room to fry the pork
  5. When the pork is no longer pink, pour the ginger sauce over.
  6. Bring the sauce to simmer for about 2 minutes.
  7. Once the meat is well coated with the sauce, transfer to a serving plate. Serve with thinly shredded cabbage.
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