Butaniku no shogayaki or ginger pork sauté is a popular pork dish in Japan. Teriyaki sauce is more suitable for chicken or fish, but when it comes to pork, shogayaki is the more conventional way to prepare pork.
Shoga means ginger. It is the star ingredient in a shogayaki sauce. If you have never tried shogayaki before, I trust you will be pleasantly surprised by how delicious a shogayaki can be.
450 gram (1 lb) pork loin, thinly sliced
1 (~ 100 gram) onion, thinly sliced
2 tablespoon oil
1-2 tablespoon grated fresh ginger
1 tablespoon sugar
2 tablespoon mirin
2 tablespoon sake
4 tablespoon soy sauce
1 cup shredded cabbage
8 cherry tomatoes
Sear pork: Heat a frying pan over a medium-high heat. Once the pan is hot, add oil and swirl around. Add pork to the pan. Quickly sear both sides, about 30 seconds per side. Set aside.
Ginger sauce: Add onion to the frying pan and cook for 30 seconds. Add ginger sauce, mix well, and bring to a boil.
Glaze the pork: Return the pork to the pan and cook until the sauce reduces and glazes the pork.
Serve: Turn off the heat. Arrange the pork on a serving plate with shredded cabbage and cherry tomatoes.