‘Pork Shogayaki’, or Ginger Pork, is one of the most popular dishes at Japanese eateries. If you don’t eat Pork with any reasons, try this Chicken Breast version. You must thinly slice the Breast Fillet, so that Chicken would be cooked quickly.


2 Servings


300g Chicken Breast Fillet(s)
2 to 3 teaspoons Oil

1 small piece Ginger *finely grated
2 tablespoons Mirin
2 tablespoons Soy Sauce
1/2 to 1 teaspoon Sugar *optional

  1. Thinly slice Breast Fillet(s). Combine grated Ginger, Mirin and Soy Sauce (and Sugar) in a small bowl.
  2. Heat Oil in a frypan and cook Chicken over high heat. It won’t take long.
  3. When Chicken changed colour, add the sauce and cook until sauce thickens, and that’s it!
  4. *Note: I sprinkled with Shichimi (Japanese Chilli Spice Mix) for the above photo. I like to serve this dish with finely shredded Cabbage.