Butaniku no Shogayaki (Japanese Ginger Pork)

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 Ingredients

  • Two 2-inch pieces fresh ginger (2 1/2 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
  • 1/8 teaspoon ground white pepper
  • 1 pound (454g) pork butt, thinly sliced (about 1/8-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)

Directions

  1. In a medium mixing bowl, stir together grated ginger, soy sauce, mirin, sake, and white pepper. Add thinly sliced pork and toss to coat each piece. Let marinate for at least 15 minutes and no more than 30 minutes.
  2. In a wok or 10-inch cast iron skillet, heat 1 tablespoon oil over high heat until just starting to smoke. Add half the marinated pork, spreading it out in a single, even layer, and cook without stirring for 1 minute. Stir pork with a wok spatula or tongs, then continue to cook, tossing and stirring, until pork is just cooked through, about 1 minute longer. Transfer pork to plate, then repeat with remaining oil and pork. Return first batch of pork and any juices to the pan.
  3. Add julienned ginger and cook, stirring and tossing constantly, until ginger is fragrant, about 30 seconds. Turn off heat, add scallions, tossing and stirring to combine. Serve immediately with rice and kizami shoga.