Butaniku no Shogayaki (pork ginger)
300-350 grams of sliced boneless pork (cut into bite-sized pieces)
1 onion (a relatively large one) (peel and slice)
a small amount of grated ginger
3 tablespoons of soy sauce
3 tablespoons of mirin
3 tablespoons of sake
1 teaspoon of sesame seed oil
For garnish: 4 red leaf lettuce leaves (tear into bite-sized pieces)
Put the pork, grated ginger, soy sauce, mirin, and sake into a bowl and mix them well.
Put a frying pan on medium heat, pour the sesame seed oil, and stir-fry the onion.
Once the onion becomes tender, add the meat part from Step 1 into the frying pan and cook it well.
When the pork changes color, add the seasoning mixture from Step 1 into the frying pan and mix them well.
Place the red lettuce leaves on a plate and dish up the pork and sauce from Step 4 on top.
Japanese Liquid Measures:1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz