Butaniku no Shogayaki Japanese Ginger Pork
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, see note)
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