Butaniku no Shogayaki (Japanese Ginger Pork) | Dinners | Umami

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)