Ginger Pork (Shogayaki) (Video) 豚の生姜焼き

1 knob ginger (2", 5 cm)

½ onion

¾ lb thinly sliced pork loin (I use sliced pork for "ginger pork" from a Japanese grocery store; If you can't find paper-thin meat, slice the meat on your own. See the tutorial on how to cut meat paper-thin.)

1 Tbsp sake (for pork)

1 Tbsp all-purpose flour (plain flour) (for pork)

1 to 2 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) (for cooking)

freshly ground black pepper (optional sprinkle at the end)

subheading: Ginger Sauce:

2 Tbsp soy sauce

2 Tbsp mirin

2 Tbsp sake

1 tsp sugar

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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