shogayaki (pork ginger)

Here's the recipe I used to make shogayaki (pork ginger).

Adapted from Sirogohan.com Serves: 2

200 grams pork loin
1/4 onion thinly sliced
1/2 clove garlic, grated
1 large nub of ginger, grated
cabbage, julienned
1 teaspoon oil
1 tablespoon mirin (sweet rice wine)
1 tablespoon sake (rice wine)
1/4 teaspoon liquid squeezed from grated ginger
2 tablespoons shoyu (soy sauce)
2 teaspoons sugar
1/2 teaspoon sesame oil
pepper

With a knife, lightly cut the fat and muscles of the pork
Coat the pork with the liquid squeezed from grated ginger, mirin and sake, set aside for 10 minutes
Mix the garlic, ginger, shoyu, sugar, sesame oil and pepper and set aside.
In a pan, heat the oil and cook the onions and pork.
Add the garlic ginger sauce and cook in the sauce for about 2 minutes.
Serve on julienned cabbage.

NOTES: Of course, I didn't follow the recipe, so my pork turned out a bit "tough". If you lightly cut the fat and muscles, the pork should keep it tender.

I liked the flavor of the sauce...a little sweet-salty.

My sauce was a bit liquidy, so I took the pork and onions out and reduced the sauce a little before serving.

I'm making this again.