{"id":67445,"date":"2025-07-07T06:02:00","date_gmt":"2025-07-07T04:02:00","guid":{"rendered":"https:\/\/1mal1japan.de\/rezepte\/buta-shogayaki-make-your-own-japanese-ginger-pork-with-rice-cabbage-tsukemono\/"},"modified":"2026-06-12T14:55:39","modified_gmt":"2026-06-12T12:55:39","slug":"buta-shogayaki-make-your-own-japanese-ginger-pork-with-rice-cabbage-tsukemono","status":"publish","type":"rezept","link":"https:\/\/1mal1japan.de\/en\/rezepte\/buta-shogayaki-make-your-own-japanese-ginger-pork-with-rice-cabbage-tsukemono\/","title":{"rendered":"Buta Shogayaki: Make your own Japanese ginger pork with rice, cabbage & Tsukemono"},"content":{"rendered":"\n
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to the recipe \u2193<\/a><\/div>\n\n\n\n
To the video \u2193<\/a><\/div>\n<\/div>\n\n
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For me, Buta Shogayaki is the perfect Japanese lunch when working from home. It\u2019s quick, incredibly flavourful and requires little more than a handful of ingredients. Whilst the rice simmers away, there\u2019s plenty of time to mix the sauce and fry the meat \u2013 and less than half an hour later, a steaming hot dish is on the table that tastes of more than just everyday life.<\/p>\n\n

I first tried Buta Shogayaki myself in Japan. It was in a small lunchbox I\u2019d picked up from a konbini that morning. It wasn\u2019t warm anymore, but the meat was so flavourful that I immediately thought: I want to make this at home. And it\u2019s well worth it! Because the recipe is straightforward, a joy to prepare and tastes really good even when cold: perfect not only for your lunch break, but also for on the go or as a Bento.<\/p>\n\n\n\n

\"Buta<\/figure>\n\n

What exactly is Buta Shogayaki?<\/h2>\n\n

\u2018Buta\u2019 means pork, \u2018Shoga\u2019 stands for ginger and \u2018Yaki\u2019 means something like frying or grilling. Put together, that makes: fried pork with ginger \u2013 a dish that is an integral part of everyday Japanese cuisine. Buta Shogayaki is one of the most popular teishoku dishes (set menus) in Japan, served at lunchtime in restaurants, canteens and small eateries; often served with rice, Miso soup and pickled vegetables.<\/p>\n\n

The dish probably originated in the post-war period, when pork gradually became more affordable and ginger \u2013 already highly valued in Japanese cuisine \u2013 became the perfect counterpart to the hearty meat. The spicy sauce, made with soy sauce, Mirin, Sake and sugar, combines classic elements of Washoku cuisine: sweet, salty and full of Umami.<\/p>\n\n

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Buta Shogayaki remains a typical home-cooked meal to this day: simple, filling and versatile. Many families have their own variations: sometimes with more onions, sometimes with less sauce, sometimes sweeter, sometimes spicier. It is precisely these small differences that make the dish so charming and invite you to try it out.<\/p>\n\n

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Regional variations of Buta Shogayaki<\/h3>\n\n\n\n

Although Buta Shogayaki is popular throughout Japan, there are subtle differences depending on the region:<\/em><\/p>\n\n\n\n

\u2013 Kansai (e.g. Osaka, Kyoto):<\/strong> Here, the flavour is often made slightly sweeter by adding more sugar or even honey to the sauce. Sometimes finely chopped cabbage is added directly to the pan.\u2013 Kanto (e.g. Tokyo, Yokohama): <\/strong> In this region, a heartier, spicier version with extra ginger is preferred. Grated onion is also often stirred into the sauce.\u2013 Tohoku (Northern Japan):<\/strong> Here, it is customary to marinate the meat in Sake first to make it particularly tender. \u2013 Hokkaido:<\/strong> In Japan\u2019s northernmost prefecture, you\u2019ll sometimes find a winter version with butter in the sauce \u2013 this adds warmth and depth of flavour.<\/em><\/p>\n\n\n\n

Feel free to try out different variations \u2013 with more or less sugar, extra onion or even a splash of yuzu juice for freshness. That way, you\u2019ll find your very own favourite version.<\/em><\/p>\n<\/div><\/section>\n<\/div><\/section>\n\n

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Making Buta Shogayaki yourself: Here\u2019s how<\/h2>\n\n

Making Buta Shogayaki at home is easier than you might think, and with the right sauce, it turns into a proper Japanese comfort food in no time. All you need is a good cut of pork, fresh ginger and a few typical staple ingredients from Japanese cuisine.<\/p>\n\n

The key ingredients for Buta Shogayaki:<\/strong><\/p>\n\n