Buta Shogayaki (Japanese Ginger Pork)

Ingredients

• •500 g pork shoulder, thinly sliced
• •2 tbsp soy sauce
• •2 tbsp mirin
• •2 tbsp grated ginger
• •1 tbsp neutral oil

Directions

1. 1Mix the soy sauce, mirin and grated ginger in a small bowl, including all the ginger juice.
2. 2Pat the pork slices dry and separate them so none are stuck together.
3. 3Heat the oil in a wide pan over high heat until it shimmers.
4. 4Lay the pork in one layer and fry three minutes, turning once, until browned at the edges.
5. 5Pour in the sauce and cook two minutes, turning the pork, until it glazes and clings.
6. 6Serve at once with rice and shredded cabbage.

💡 Grate the ginger over the bowl so the juice goes in too. That juice is most of the flavour and it is easy to leave on the board.

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