Ginger Pork (Shogayaki)

🔥 Prep

• Slice the 200 g pork loin into thin strips about 5 mm thick.
• Peel and grate 1 tbsp fresh ginger.
• Measure out 2 tbsp soy sauce and 2 tbsp mirin and combine them in a small bowl.

🔥 Cook

• 1. Heat a skillet over medium-high heat and add a drizzle of oil.
• 2. Add the pork slices in a single layer and cook for 2 minutes until lightly browned, stirring once.
• 3. Add the grated ginger and stir for 30 seconds until fragrant.
• 4. Pour in the soy‑mirin mixture, stir to coat the pork, and simmer for 1‑2 minutes until the sauce thickens and glazes the meat.
• 5. Remove the skillet from heat and let the pork rest for 1 minute before serving.

🔥 Serve

• Transfer the ginger pork to a plate and drizzle any remaining pan sauce over the top.
• Serve hot with steamed Japanese rice and a side of shredded cabbage or lettuce.
• Optionally garnish with toasted sesame seeds and a wedge of lemon.