Shogayaki

Ingredients

• •1.5 lb thinly sliced pork loin or shoulder
• •3 tbsp grated ginger
• •1/4 cup soy sauce
• •2 tbsp mirin
• •2 tbsp sake
• •1 tsp sugar
• •1 tbsp vegetable oil
• •Shredded cabbage, for serving
• •Cooked rice, for serving

Steps

1. 1.Whisk together the grated ginger, soy sauce, mirin, sake, and sugar to make the marinade.
2. 2.Add the pork slices and marinate for at least 10 minutes, no longer than 30, so the meat doesn't turn mushy from the ginger's enzymes.
3. 3.Heat the oil in a skillet over medium-high heat, remove the pork from the marinade letting excess drip off, and reserve the marinade.
4. 4.Fry the pork slices in a single layer, without crowding the pan, until golden on both sides, about 1-2 minutes per side.
5. 5.Pour in the reserved marinade and let it bubble and reduce for 1-2 minutes, tossing the pork to coat evenly in the glossy sauce.
6. 6.Serve immediately with a mountain of shredded raw cabbage and steamed rice - the cool, crisp cabbage is the traditional counterpoint to the sweet, gingery pork.