Steps

1. Trim the root of the green onion (1/2 stalk), make slits on one side, and open it up.
   🕒 02:30
2. Return the opened green onion to its original shape and slice it diagonally.
   🕒 03:07
3. Roll up the shiso leaves (5 leaves) and finely slice them.
   🕒 03:43
4. Briefly soak the sliced green onion and shiso leaves in water, mix, then drain in a colander to remove excess water. (Key Tip!) Mixing in water helps them combine smoothly.
   🕒 04:06
5. Cut the pork loin (for ginger pork, 300g) into 2-3 bite-sized pieces.
   🕒 04:29
6. Heat vegetable oil (1 tbsp) in a frying pan over medium heat. Arrange the pork slices without overlapping and cook until nicely browned on both sides.
   🕒 05:25
7. Remove the browned pork from the frying pan.
   🕒 06:14
8. Wipe off any remaining oil in the frying pan with a paper towel to clean it.
   🕒 06:46
9. Add only the sugar (3 tbsp) to the frying pan and cook over medium heat until it melts and becomes caramel. (Key Tip!) If it burns too much, it will become bitter. Reduce heat once it turns into a brown caramel color. This caramelization is the secret to its fragrant flavor.
   🕒 07:14
10. Reduce heat and add hot water (90cc) to dissolve the caramel. Lower the heat briefly until the caramel is completely dissolved, then return to medium heat.
    🕒 08:03
11. Add the ingredients from [B]: soy sauce (2 tbsp), mirin (2 tbsp), cooking sake (1 tbsp), grated garlic (1/2 tsp), and pepper (to taste). Simmer over medium heat until the sauce thickens.
    🕒 08:53
12. Return the pork to the frying pan and coat it with the sauce over low heat.
    🕒 09:25
13. Place cooked rice (to taste) in a bowl. Sprinkle with white sesame seeds (to taste) and shredded nori (to taste).
    🕒 10:01
14. Arrange the pork coated in sauce over the rice, and generously pour the remaining sauce on top.
    🕒 10:19
15. Top with the green onion and shiso leaves. Sprinkle with a pinch of shichimi togarashi (Japanese seven-spice blend) (to taste) if desired. Enjoy!
    🕒 10:32