I don’t like the taste of ginger, so I have avoided eating dishes that has “ginger” in it’s name. When I was still working in a Japanese restaurant, this dish is very popular (and very expensive too) and I got curious. One time when the cook asked us what dish did we want to for dinner, I requested for this one. That was the start of my love for this dish. It did not taste like ginger at all. It had the taste I like in my meal, a little bit sweet and a little bit salty. This is one of our regulars at home.
1 lb pork loin, sliced 1 cm thick
2 tsp salt, divided
2 tsp pepper, divided
1 cup flour for dredging
1 tbsp canola oil (or any vegetable oil)
1 inch ginger, grated
1 medium onion, sliced
2 tbsp light soy sauce (or regular soy sauce)
1 tbsp sake (subsitute – rice wine or dry sherry)
1 tbsp raw sugar (or any type of sugar)
1/2 cup water
In a chopping board, cover slices of pork with plastic wrap and pound it with a mallet (or the back of a knife). Do the same to all pork slices.
Season both sides of the pork with salt and pepper.
Place the flour in a large flat plate and dredge the pork with flour. Shake off the excess flour and set aside.
Heat a large pan on medium high. Put the oil. When the oil is hot, add the ginger and onions. Sauté the ginger and onion for about 2 minutes.
Add the pork slices and cook it for 3-4 minutes per side. It will cook fast since we sliced it thin (you can slice it thicker but it will cook longer)
Add the rice wine or dry sherry.
In a small bowl, dissolve the sugar in water, then add the soy sauce. Add the mixture to the pork.
Season with salt and pepper.
Serve with a side of mixed green salad, miso soup and japanese potato salad.