Ginger Pork (Shogayaki) 豚の生姜焼き

¾ lb thinly sliced pork loin (I use paper-thin sliced pork from a Japanese grocery store; or, slice your own using my tutorial on how to cut meat paper thin)

1 Tbsp sake (for the pork)

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

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

freshly ground black pepper (optional; season at the end)

subheading: For the Ginger Sauce:

1 knob ginger (2 inches, 5 cm for 2 servings; remember to keep half of the ginger juice for marinating the pork)

½ onion (remember to use the leftover onion for slicing and stir-frying)

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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