Japanese Ginger Pork (Shogayaki)

Peel the ginger skin using a spoon and grate it finely into a small bowl to catch all the juice.

In a measuring cup or bowl, combine the grated ginger, soy sauce, mirin, sake, sugar, and water. Mix well until the sugar is dissolved.

Slice half an onion. Then, thinly slice a quarter of a cabbage.

Soak the sliced cabbage in a bowl of cold water for 1-2 minutes to make it crispier. Drain well and set aside.

Make a few small slashes along the edges of the pork slices to prevent them from curling up while cooking.

Season both sides of the pork with black pepper, then lightly coat each slice with potato starch, shaking off any excess.

Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the sliced onions with a pinch of salt and sauté for 3-4 minutes until softened and nicely browned. Remove the onions from the pan and set them aside.

In the same pan, add another tablespoon of oil. Cook the pork slices in a single layer for 1-2 minutes per side until lightly browned. Cook in two batches if necessary.

Reduce the heat to medium. Return all the cooked pork and sautéed onions to the pan. Pour the prepared sauce over everything.

Simmer for 2-3 minutes, continuously flipping and stirring to coat the pork and onions evenly, until the sauce has thickened.

Place a generous amount of the drained shredded cabbage on a plate. Arrange the ginger pork next to it and garnish with optional shishito peppers and cherry tomatoes. Drizzle the remaining sauce from the pan over the top.