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

Name: 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)

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Ricetta di Haley Brightwell da Dinners.

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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, see note)