Shogayaki is a Japanese pan-fried pork dish featuring tenderized loin slices coated in a bright ginger-soy-mirin glaze, ready in under 5 minutes. The key is scoring the meat to break down connective tissue and building the sauce in the pan for maximum flavor absorption.
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Make 7 to 8 cuts between the white fat and the meat to cut through the connective tissue, then gently cut slits into the entire surface of the meat with the tip of the knife. Lightly coat both sides of the pork with potato starch, then gently shake off any excess.
Add oil to a fry pan and heat over medium heat. Spread the pork slices in the pan and cook for 2 minutes. Flip the pork and cook for another 1–2 minutes. Add the sake, mirin, sugar, and Kikkoman Soy Sauce in that order. Add the ginger and coat everything thoroughly. Move the meat around and quickly coat everything with the sauce. Serve on a plate with leafy greens and tomato, and pour over the remaining sauce from the pan.
Store cooked shogayaki in an airtight container for up to 3 days; reheat gently in a pan with a splash of water over medium-low heat to avoid drying out.
Make 7 to 8 cuts between the white fat and meat, then gently score the entire surface with a knife tip. This breaks down connective tissue and helps the marinade penetrate during cooking.
Potato starch creates a light, tender exterior and helps the sauce adhere to the meat. Shake off excess before cooking to avoid a thick crust.
Pork loin slices are traditional and cook quickly (2 minutes per side). Avoid thicker cuts that require longer cooking.
Cook fresh for best texture, but cooked pork can be stored in an airtight container for up to 3 days and reheated gently in a pan with a splash of water.
Mix equal parts sugar and water, or use honey (reduce other sugar to 1/2 tsp). Mirin adds subtle depth, so adjustments will slightly change the flavor profile.
