Shogayaki

🔥 Prep

• Slice the 200g pork loin into thin strips about 3mm thick.
• Grate 1 tbsp of fresh ginger (or use ginger paste) and set aside.
• Thinly slice 0.5 onion (about half a medium onion) into half‑moon slices.
• Measure out 2 tbsp soy sauce and 1 tbsp mirin into a small bowl and mix.

🔥 Cook

• 1. Heat a skillet over medium-high heat and add a drizzle of oil (optional).
• 2. Add the sliced onion and stir‑fry for 2 minutes until just softened.
• 3. Add the pork strips and cook for 3‑4 minutes, stirring, until the meat loses its pink color.
• 4. Push the pork and onion to the side of the pan, then add the grated ginger and sauté for 30 seconds until fragrant.
• 5. Pour in the soy‑mirin mixture, stir to coat, and let it simmer for 1‑2 minutes until the sauce thickens and glazes the pork.
• 6. Taste and adjust seasoning if needed; remove from heat.

🔥 Serve

• Transfer the shogayaki to a serving plate, drizzling any remaining pan sauce over the top.
• Serve hot with steamed Japanese rice and a side of shredded cabbage or lettuce.
• Optional: garnish with a sprinkle of toasted sesame seeds or chopped green onions.