Steps

1. Lightly rinse the fresh ginger.
   🕒 02:24
2. Grate 40g of fresh ginger with the skin on. [This is the key!] Grating ginger just before cooking preserves its aroma. Use the expelled juice as well.
   🕒 02:32
3. Remove the core from 1/2 onion and slice thinly.
   🕒 03:16
4. Thinly shred the tender leaves of 1/6 cabbage. [This is the key!] Shredding thinly across the cabbage fibers will create a better texture.
   🕒 04:26
5. Soak the shredded cabbage in water and chill in the refrigerator.
   🕒 06:46
6. Heat 1 tbsp of vegetable oil in a frying pan over medium heat and sauté the sliced onions.
   🕒 06:59
7. Once the onions are softened and fragrant, add 250g of thinly sliced pork and stir-fry, breaking up the meat.
   🕒 07:13
8. When the pork has completely changed color, add 1 tbsp of sugar directly to the meat while maintaining medium heat and stir-fry. [This is the key!] Adding sugar first helps the flavor to adhere well to the meat.
   🕒 08:11
9. Next, add 2 tbsp of cooking sake (rice wine) and bring to a simmer to evaporate the alcohol. [This is the key!] The umami from the sake is added, and it also helps to remove any pork odor.
   🕒 08:34
10. Add 2.5 tbsp of soy sauce and bring to a simmer again.
    🕒 08:55
11. If desired, add a pinch of ichimi togarashi (chili pepper flakes) and simmer until everything is well combined and slightly reduced.
    🕒 09:05
12. Just before turning off the heat, add the grated fresh ginger and toss briefly to coat everything. [This is the key!] Adding ginger at the end enhances its aroma. Include all the juices. If using regular ginger, use half the amount.
    🕒 09:22
13. Generously plate the chilled shredded cabbage.
    🕒 10:35
14. Top with the prepared pork ginger stir-fry.
    🕒 10:56
15. Serve with mayonnaise (to taste) if desired, and sprinkle with more ichimi togarashi (chili pepper flakes) to finish. Enjoy!
    🕒 11:08