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Japanese Ginger Pork (Butaniku No Shogayaki)
Ingredients
  • 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)
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