Japanese Shogayaki Pork with Rice

Ingredients

• 12 oz pork loin or shoulder, very thinly sliced
• 1 1/2 cups short-grain rice
• 2 tbsp freshly grated ginger, with its juice
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sake
• 1 tsp sugar
• 1 tbsp neutral oil
• 1 small onion, thinly sliced
• 2 cups finely shredded cabbage
• 1 tsp toasted sesame seeds
• Salt and black pepper

Steps

1. Rinse the rice until the water runs clear, then simmer it in 1 3/4 cups water, covered, over the lowest heat for 15 minutes and leave it covered for 10 minutes more.
2. Grate the ginger finely and use both the pulp and the juice that collects. That juice carries most of the heat and perfume, so do not squeeze it away.
3. Whisk the ginger, soy sauce, mirin, sake, and sugar together into the sauce.
4. Pat the pork slices dry and season them lightly. Do not marinate them in the sauce beforehand; the sugar will burn before the pork colours.
5. Heat the oil in a wide skillet over medium-high heat until it shimmers, then lay the pork slices in a single layer without overlapping.
6. Sear for 60 to 90 seconds per side, until just browned at the edges. Thin pork cooks through almost instantly and turns leathery if pushed further.
7. Add the onion and cook for 2 minutes, then pour in the sauce and let it bubble for 60 to 90 seconds, turning the pork, until it thickens into a glossy glaze.
8. Serve immediately over the rice with the raw shredded cabbage alongside and the sesame seeds scattered over.

Allergen note: Contains gluten, sesame and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.