Ingredients :

• 1.5 kg of pork loin, cut into very thin slices
• 70 cl of sake
• 70 cl of mirin
• 20 cl of soy sauce
• 2 teaspoon of ginger
• ½ onion
• flour

Preparation :

Cut onion into slices about 5 mm and then grate the ginger.

In a bowl put the ginger, soy sauce, sake and mirin and set aside.

Make the nicks on the slices and on the edge for prevent it from shrinking and wraps too when you’ll fry.

Sprinkle lightly the slices with flour and mix by hand, then bake in a hot wok, without oil.

When meat is almost cooked, add onions and cook 5 minutes, stirring often, then pour the sauce and mix.

Cook for 5 minutes so the meat take on a color a little caramelized.

Serve with white rice and a salad of Chinese cabbage.

Tips : you can replace the pork with beef and can also be eaten cold.

Anecdotes : Butaniku no shôgayaki is the second popular dish in Japan after the Tonkatsu.