Step by step

Method

4 steps

1. 1

   If the pork isn't already shaved thin, freeze it 20 minutes then slice against the grain as thin as you can. Pat dry. Whisk soy sauce, mirin (or a pinch of sugar plus a splash of water), grated ginger, and a little grated onion or garlic into a bowl.

2. 2

   Heat a wide skillet over medium-high with a thin film of oil until it shimmers. Lay the pork in a single layer — work in batches — and sear 45–60 seconds per side until the edges brown and the pink is mostly gone. Don't walk away; thin pork cooks fast.

3. 3

   Pour the ginger sauce into the pan and toss 30–60 seconds until it bubbles and coats every strip in a shiny glaze. Kill the heat the second it looks sticky — overcooked shogayaki turns tough.

4. 4

   Pile onto plates with shredded cabbage and steamed rice. Spoon any leftover pan sauce over the pork. Eat while it's still hot and gingery.