Japanese Ginger Pork (Butaniku No Shogayaki)

seriouseats.com

Darwin

Two 2-inch pieces fresh ginger (2 ½ ounces; 72g), one piece peeled and grated, one piece peeled and julienned, divided

2 tablespoons (30ml) soy sauce

2 tablespoons (30ml) mirin

1 tablespoon (15ml) sake

⅛ teaspoon ground white pepper

1 pound (454g) pork butt, thinly sliced (about ⅛-inch thick; see note)

2 tablespoons (30ml) neutral oil, such as canola, divided

2 scallions, sliced thinly

Cooked short-grain rice, for serving

Kizami shoga, for garnish (optional, see note)

Directions at seriouseats.com

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