"Shogayaki" is a method of cooking with ginger - a ginger stir fry. Paired with "buta" or pork, and you've got Buta no shogayaki, also called Butaniku Shogayaki or simply Shogayaki-- a simple but very delicious combination. Now, there are a few methods to try this classic dish that I have seen: one approach is to marinate the pork in the sauce ahead of time, another calls for adding the sauce while cooking, and yet another suggests adding the sauce as a topping! I use a combination of both methods -- marinating beforehand, and adding sauce while it's cooking.
Inspired by the recipe in "Japanese Cooking: A Simple Art", I added mushrooms. Traditionally, you can serve Japanese ginger pork over a bed of shredded cabbage, lettuce or other greens.
5-6 very thinly slices of pork loin
2 handfuls of sliced shiitake mushrooms (substitute: shredded cabbage)
4 tbsp soy sauce
2 tbsp mirin
2 tbsp sake
2 tbsp ginger juice
little bit of grated ginger
Combine the marinade ingredients. Reserve half to add to the pork later.
Put the pork slices in a shallow bowl and pour the remaining half of the marinade, circulating and making sure all pieces are covered. Leave for 15 minutes.
Bring a pan to medium-high heat, add cooking oil, then add the pork slices. Brown one side, flip, then lower the heat to medium. Cook for a minute or two or until the pork looks nearly done.
Add the other half of marinade and mushrooms, bring heat to low. Stir a few times - when mushrooms are tender and sauce is reduced, serve hot!
Alternatively, you can omit mushrooms and serve over a bed of shredded cabbage.