Shogayaki (Japanese Ginger Pork) Donburi: The Best Healthy Asian Recipes

Shogayaki donburi is one of my family’s all-time favorite dishes. This quick-to-make dish makes use of a budget-friendly, beautifully marbled, and underappreciated cut of meat: pork butt. Complete with contrasting toppings in flavor, texture, and color, these rice bowls appeal to all senses.

What is Shogayaki?

Shogayaki is a Japanese dish of seared pork seasoned with shoyu (soy sauce) and ginger. It’s a common dish featured in Japanese home cooking and is a cheap, quick, and satisfying dish. The key to making this dish truly special lies in three things: the cut of pork, the technique, and the toppings.

Japanese language lesson of the day! The word “shogayaki” is a compound word composed of “shoga” and “yaki,” which mean “ginger” and “grilled,” respectively. So the literal translation is “ginger grilled” or “grilled with ginger.” I always find it interesting to research what the names of dishes mean in their original tongue (I also love learning new languages, and am currently learning Japanese).

As stated above “shogayaki” simply translates to “ginger grilled,” and can also be made with chicken or beef, and technically “buta no shogayaki” means ginger grilled pork. But pork is the most common meat for this dish, so it’s often shortened.

Note: Shogayaki is a traditional Japanese dish, however, it’s usually served on a plate with a side of cabbage. Serving it donburi style is the way my family enjoys it, so that’s the way I serve shogayaki

Spotlight on Washoku by Elizabeth Andoh

The first time I cooked Shogayaki was using the recipe in Elizabeth Andoh’s book, Washoku. This book is a bible of Japanese cuisine and demystifies the culture behind the cuisine. It’s one of my all-time favorite cookbooks and includes all the recipes you need to start cooking Japanese food, an ingredient guide, an equipment guide, and some of the best photography I’ve ever seen in a cookbook. The simple and restrained yet elegant style is superb. You can buy it at Amazon today.

How to Serve Shogayaki

In Japan, shogayaki is usually served on a plate with a mound of fresh cabbage. I’ve found that my favorite way to serve this dish is donburi (over rice) style with a sunny-side-up egg, green onions, pickled onions, and braised mushrooms.

Back to Japanese; “Donburi” stems from the Japanese word “don” meaning bowl, and describes meals of proteins and vegetables atop a heaping mound of rice. Common donburi you should try include unagidon, gyudon, and oyakodon

Donburi’s are the exception to the Japanese norm: rice, soup, and side dishes are all served in separate small dishes. Donburi is like a warm cup of coffee or hot chocolate on a cold day. When you don’t feel like taking the time to arrange all your food individually, and you just want easy, delicious food in large portions.

Although this is a comforting dish, that does not mean you can’t dress it up a little fancy. While there are days I just throw Shogayaki on top of rice with some scallions, more often I pair it with several toppings, and beautifully arrange them for a picturesque dish.

5-Colored Toppings

When constructing the Shogayaki Donburi, keep in mind the principle of Washoku. As described by Elizabeth Andoh, seeking a balance of 5 colors can help to create meals that are diverse in flavor, presentation, texture, and nutrition.

赤 (aka) – Red

• Red Bell Peppers – The sweet, charred flavor of pan-grilled bell pepper is a flavorful way to add some vegetables to this meal. Although this dish is often made with onions, Andoh’s recipe uses bell peppers, and the combination is on point.
• Pickled Onions – Although not traditional, the light, acidic flavor of pickled onions perfectly contrasts with the rich, savory pork.

黒 (kuro) – Black (and other dark hues)

• Braised Mushrooms – Mushrooms provide both a deep, dark flavor and color to this dish.

白 (shiro) – White

• Egg Whites – Topping your bowl with a fried egg is a great way to add extra flavor and texture, make sure to get the edges of the egg golden brown and crispy. Eggs are super popular in Japan, and Japan consumes the most eggs per person of any country, according to the World Population Review and World Atlas.

黄色 (kiiro) – Yellow

• Egg Yolk – A bright, runny, orange-yellow yolk is a sign of a delicious meal waiting to be consumed! Most Japanese people prefer eggs on the less-done side, and I completely agree. In fact, it’s not uncommon to eat raw eggs in Japan.

青 (ao) – Green (or blue)

• Scallion Greens – This classic topping makes just about everything better. Save the white part for stir-fries and other recipes.

What is the Best Cut of Pork for Shogayaki?

Pork Butt all the way. Period. No, you can use other cuts such as pork loin or pork tenderloin, but pork butt is the perfect cut for the job. There’s simply no way around it. Here’s why:

1. Pork Butt is Beautifully Marbled – Pork butt has a large amount of intramuscular fat, making, it super flavorful. So many people I know tell me “I don’t like pork,” or “pork doesn’t compare to chicken and beef.” That is until they taste my melt-in-your-mouth Shogayaki Donburi. A large factor is the fact that pork butt has a higher fat content than the loin, chops, and tenderloin.
2. Pork Butt is Budget Friendly – When buying pork butt from my local grocery it usually clocks in at about $1-2 per pound. That’s a steal for the amount of flavor you get from this cut.
3. Pork Butt Fits into a Healthy Diet – Despite having a higher-fat content than some other cuts of pork, pork butt is a high-protein food that can support your fitness goals. A single serving of this meat contains 20-25 grams of protein. Pairing that with rice and vegetables makes a filling, satisfying, and protein-rich meal.

Is Shogayaki Healthy?

In my opinion, yes Shogayaki is a balanced and healthy meal. I’m not a dietician, and everyone has their own dietary needs, but here’s my reasoning.

The biggest drawback people may have with this recipe is the fat in the pork. Pork butt is a relatively fatty meat, however, not all fat is created equal. In the case of pork fat, it was ranked as the 8th healthiest food in the world by BBC, and pork plays a large role in the diet of Okinawans, famed for longevity.

And just because pork butt is fattier than some other meats doesn’t mean it’s low in protein. It’s still loaded with protein, and this combination makes pork butt a very satiating meat, preventing overeating later in the day.

Red bell peppers, featured in this recipe, are some of the healthiest vegetables on the planet. Everyone talks about oranges’ vitamin c content, but red bell peppers contain nearly 3 times the amount! (per Chicago Health Online). Your immune system will thank you for eating this colorful vegetable (well, fruit technically, but you know what I mean).

My recipe also includes a rich and creamy egg, a solid source of protein, healthy fats, and several other nutrients (per Healthline).

Ultimately a healthy diet can look different for everyone, there’s no one size fits all. As for myself, I will continue eating these delicious, satisfying, and nutritious rice bowls without a shred of guilt. I hope you enjoy them too!

Substitutions and Alterations

If Shogayaki Donburi doesn’t match your diet for whatever reason, have no fear! Here are some easy swaps and tips to make this meal your own

• Use pork loin or tenderloin instead of pork butt to make this dish extra low fat. Pork butt will give you the most bang for your buck, but use whatever cut you want.
• Most of us could use a few more vegetables in our lives. If this is you, feel free to add more bell peppers and mushrooms to reap the benefits of these delicious vegetables.
• My go-to rice is short-grain white rice, but you can swap it out for brown rice for more fiber.

Tips for the Tender, Juicy Pork

As I’ve mentioned pork butt is packed with rich flavor, but there is a downside. It’s a notoriously tough meat, usually roasted low and slow, braised, or incorporated into stews and stews. So what’s the secret to pork that’s cooked in a flash but still tender? These three components working together make this shogayaki the best one around

1 – Thin Slices

The way you cut your meat plays a huge role in the result of most recipes. Meat is laced with fibers of different lengths. The more an animal uses a muscle, the more fibers it will have. Since pork butt is actually from the shoulder of the pig, it has long, tough fibers.

These fibers make up the grain, so to make the meat tender, you need to cut against the grain. The thinner the slice, the shorter the fiber, the more tender the meat.

I can’t stress enough how important it is to have a sharp knife for this job. No matter how impressive you think your knife skills are, a high-quality knife will make your smoother cuts, an easier job, and a safer experience. I use a 6″ Damascus steel cleaver from Hexclad to get the job done. When I first used this knife, I noted that it actually cut through meat like butter!

2 – Marinade

The marinade for shogayaki is composed of few ingredients and plays a large role in tenderization in addition to flavor. Here are the ingredients:

Ginger – Ginger is an integral part of this recipe, for both flavor and texture. The “shoga” in “shogayaki” means ginger, so you really can’t substitute anything.

Aside from flavoring the pork ginger contains an enzyme called “zingibain,” which is one of the most effective meat tenderizers. You can read more about this in this article.

Baking Soda – I use baking soda in this recipe solely for its game-changing tenderizing properties. It’s been used to tenderize meat in Chinese stir-fries for years and is an ingredient that can revolutionize your kitchen game. If you want to read more about the science behind this, check out this article from Bon Apétit.

3 – High Heat

The last component of ultra-tender pork comes down to the actual cooking. The worst thing you could do is overcook the pork, hence the need for high heat. The meat will go through two cooking stages, and high heat in the first cook is vital to getting good browning without cooking it through.

To glaze the pork, lowering the heat is necessary so as not to burn the sauce. The goal is to cook the pork in the sauce until the pork is just cooked through and the sauce sticks to it.

After making this dish many times, I’ve found there’s a sweet spot you have to hit. If you cook the pork for just a little too long, the pork will release its juices and fat (flavor) into the sauce. You do NOT want this to happen, as it means tough pork and a liquidy-greasy sauce.

Ingredients for Shogayaki Donburi

Short Grain Rice – Short grain rice is a staple of Japanese food, and makes an appearance in most meals. This type of rice naturally contains more starch, so wash it thoroughly!

Pork – The most common meat for shogayaki is juicy pork. Pork butt is the best option for this dish; be sure to slice it thin against the grain.

Ginger – This dish’s namesake can’t be left out. Also, dried ginger won’t make the cut, stick to the fresh stuff.

Baking Soda – A little bit of baking soda goes a long way in the tenderization process.

Soy Sauce – The main seasoning is simple Japanese soy sauce.

Sugar – Sugar balances out the intense saltiness of soy sauce, and also enables the sauce to stick to the pork.

Sake – Wine adds a light flavor, eliminates gaminess, and possibly most importantly deglazes the delicious fond from the pan and transfers its flavor to the sauce.

Red Bell Peppers – If you’ve eaten raw bell peppers before and decided you don’t like them, try this recipe! Cooked bell peppers have a naturally sweet and savory flavor, accented with dark charred notes, and a melt-in-your-mouth texture.

Toppings

Fried Eggs – Runny, sunny-side-up eggs with crispy edges are perfect for this donburi

Scallions – I LOVE scallions, their greens are an easy way to elevate the color and flavor of SO MANY dishes, and the whites can be used in several ways as well.

Pickled Onions – Pickled Onions aren’t common in Japanese cuisine, but they make sense in this dish. Their acidity contrasts the pork’s richness and balances this dish.

Wasabi Mayo – This sinus-clearing concoction is a popular condiment in modern-day Japan.

Braised Mushrooms – Soy-braised mushrooms are an umami filled topping that makes this donburi more substantial and varied in texture while possesing a similar flavor profile.

How to Make Shogayaki Donburi

Step 1 – Marinate the Pork

The key to tender, juicy pork lies in the marinade. Mix together finely minced fresh ginger, 1 1/2 tbsp. of sherry, and 2 tsp. of baking soda. Massage this into the thin slices of pork butt, then marinate in the fridge for 24 hours.

Step 2 – Sear the Pork

After 24 hours your pork is ready to be cooked to tender perfection. Heat a large pan over high heat. To make sure the pan is properly heated, allow it to smoe slightly before adding the oil. Once hot, add in about 1/2 to 1 tbsp. of oil, and swirl it around the hot pan. Immediately add a batch of pork in one even layer. Sear for 1-2 minutes per side, then remove from the pan, transfer to a bowl and add the next batck of pork. The goal is to cook it about 80% through, don’t cook it through at this point unless you want tough and flavorless pork.

Step 3 – Deglaze the Pan

After searing the pork, charring the bell peppers is the next step. Before cooking the bell peppers, deglaze the pan with about 2 tablespoons of sherry, stirring the browned bits from the bottom and allowing the alcohol to cook off. Pour into the bowl with the reserved pork.

Step 4 – Char the Bell Peppers

Bring the pan back up to heat on high, then add a drizzle of high-heat oil. Swirl the oil around the pan and add the red bell pepper slices.

Cook over high heat, stirring and flipping occasionally until the peppers are charred and crisp-tender, about 3-4 minutes. Remove from the pan and reserve.

Step 5 – Glaze the Pork

Turn the heat down to medium, then add the soy sauce and sugar. Stir to dissolve the sugar, then add about half of the pork and half of the bell peppers to the pan. Cook for about 1-2 minutes, stirring often to coat the pork in the sauce. Once the pork is cooked, remove and repeat with the remaining pork and bell peppers.

Step 6 – Assemble the Bowls

Ready to assemble what may just be the best rice bowl of your life? Take in the aromas emitting from the shogayaki as you load up a bowl of steaming rice with an all-star lineup of toppings. Add the shogayaki, followed by a crisp fried egg, braised mushrooms, vibrant pickled onions, scallions, and a dollop of spicy wasabi mayo. Once everything is ready, don’t hesitate to immediately dig into this epic donburi.

Ingredients

Pork

• 3 1/2 pounds pork butt, thinly sliced against the grain
• 4 tbsp. finely minced ginger
• 2 tsp. baking soda
• 2 1/2 tbsp. sake
• 2 tbsp. of oil
• 4 red bell peppers, thinly sliced
• 1/3 c. soy sauce
• 2 tbsp. of sugar

Toppings

• 8 sunny-side up fried eggs
• Pickled Onions
• 1 bunch of scallion greens, thinly sliced on a diagonal

Wasabi Mayo

• 1/4 c. of mayonnaise
• 2 tsp. of wasabi
• 1 tsp. of soy sauce

Braised Mushrooms

• 10 baby bella mushrooms, cut about 1/2 inch thick
• 3/4 c. of dashi
• 1/2 tbsp. of sake
• 2 tsp. of mirin
• 1 tbsp. of soy sauce

Directions

Marinating the Pork

1. Mix finely minced fresh ginger, 1 1/2 tbsp. of sake, and 2 tsp. of baking soda. Massage this into the thin slices of pork butt, then marinate in the fridge for 24 hours.

Making the Braised Mushrooms

1. Bring the dashi and sake to a simmer over medium-high heat.
2. Once simmering add the mushrooms and mirin, then cook for about 5 minutes.
3. After 5 minutes add the soy sauce and cook for 1-2 more minutes.
4. At this point, the sauce should have reduced to a not-quite syrupy consistency; transfer the mushrooms with the sauce to a container and store in the refrigerator. Bring to room temperature before serving.

Wasabi Mayo

1. Mix all the wasabi mayo ingredients and store in the refrigerator until ready to serve.

Searing the Pork and Bell Peppers

1. Heat a large pan over high heat. Once hot, add in about 1/2 to 1 tbsp. of oil, and swirl it around the hot pan. Immediately add a batch of pork in one even layer. Sear for 1-2 minutes per side, then remove from the pan, transfer to a bowl, and add the next batch of pork.
2. Deglaze the pan with about 1 tablespoon of sake, stirring the browned bits from the bottom and allowing the alcohol to cook off. Pour into the bowl with the reserved pork.
3. Bring the pan back up to heat on high, then add a drizzle of high-heat oil. Add the bell pepper slices and cook over high heat, stirring and flipping occasionally until the peppers are charred and crisp-tender, about 3-4 minutes. Remove from the pan and reserve

Glazing the Pork

1. Turn the heat down to medium, then add the soy sauce and sugar. Stir to dissolve the sugar, then add about half of the pork and half of the bell peppers to the pan.
2. Cook for about 1-2 minutes, stirring often to coat the pork in the sauce. Once the pork is cooked, remove and repeat with the remaining pork and bell peppers.

Assembling the Bowls

1. Start with a big scoop of steaming rice in a large bowl, and paint this perfect blank canvas. Add several slices of pork and bell peppers, a fried egg, braised mushrooms, pickled onions, scallions, and wasabi mayo.
2. Enjoy a bowl of comforting shogayaki donburi with close friends and family! (and chopsticks)