Why Ginger Pork Is My Weeknight Lifesaver

Some nights, I just want dinner to come quickly, and this Ginger Pork Bowl hits that sweet spot. This shogoyaki-style pork is cooked quickly, full of flavor, and super tasty for how little effort it takes.

When the sauce starts bubbling with grated ginger, soy sauce, and mirin, the whole kitchen smells like a Japanese restaurant. Although I’m not a huge fan of my tiny apartment smelling like food, it’s the kind of aroma that reminds me of nights my dad would take me to his favorite Japanese restaurant to eat this. The onions compliment the pork super nicely, and paired with a fresh bowl of rice, and you’ll forget about your hunger immediately.

---

The Sauce That Does All the Work

The magic here is in the sauce. It’s just five ingredients: soy sauce, mirin, sake, sugar, and a generous scoop of fresh ginger, but they work together to hit the classic notes of savory and sweet. As the sauce cooks down with the pork and onions, it becomes glossy and rich, clinging to every bite without feeling heavy.

And the best part? You don’t need any fancy ingredients. If you’ve got soy sauce and ginger in your fridge, you’re basically already there.

---

Ingredients You’ll Need To Make A Ginger Pork Bowl

For the Pork Bowl:

• 8 oz thinly sliced pork (pork shoulder or pork loin works best)
• ½ medium onion, thinly sliced

For the Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon sake
• 1 tablespoon mirin
• 1 tablespoon freshly grated ginger
• 1 teaspoon sugar

Optional Garnishes:

• Pickled ginger
• Sliced scallions
• Steamed white rice (for serving)

---

How to Make Ginger Pork Bowls

Thinly slice the onion and grate your ginger.

In a small bowl, stir together the soy sauce, sake, mirin, ginger, and sugar.

Heat a bit of oil in a pan over medium-high heat. Add the pork slices in a single layer and cook for about 1 minute per side until lightly browned. Remove and set aside.

In the same pan, toss in the sliced onions and cook for 2–3 minutes until soft and starting to caramelize.

Return the pork to the pan, pour in the sauce, and stir to combine. Let it simmer for 2–3 minutes until the sauce reduces slightly and coats the meat.

Spoon everything over a bowl of hot rice and garnish with scallions or pickled ginger.

---

Tips & Variations

• Freeze your pork for 15–20 minutes before slicing. It’ll make the meat easier to slice thinly.
• If you don’t have pork, vhicken thighs, beef, or even firm tofu work great with this same sauce.
• Toss in shredded cabbage or bean sprouts right at the end for some extra volume. The dish is classically served with shredded cabbage on the side.

---

Frequently Asked Questions

Can I use chicken instead of pork?

Absolutely! Chicken thighs are a great alternative and soak up the sauce just as well.

What if I don’t have sake or mirin?

You can sub mirin with rice vinegar plus a pinch of sugar. For sake, try dry sherry or even a splash of water, it won’t be exactly the same, but it’ll still taste great.

What can I add if I want it to be spicy?

A pinch of shichimi togarashi or sliced fresh chili adds a nice kick without overpowering the ginger.

Can I meal prep this?

Yes! It reheats really well. Just store the pork and rice separately and warm gently for 2 minutes.

---

Try These Next

• In the mood for something sweet and savory? Try my Korean Fried Chicken Tenders!
• Want more comforting pork recipes? You’ll love my Sticky Pork Rice Bowl.
• Craving something else? Check out my Chicken Yaki Udon!