Steps

1. Peel and thinly slice the ginger.
   🕒 00:19
2. Slice the onion into 1cm thick pieces.
   🕒 00:33
3. Cut the bell peppers in half lengthwise, remove the stems and seeds, and slice them into 1cm wide strips.
   🕒 00:46
4. In a bowl, combine [A] Soy Sauce 3 and 1/2 tbsp, [A] Cooking Sake (Rice Wine) 3 tbsp, [A] Mirin (Sweet Rice Wine) 3 tbsp, [A] Sugar 1 tbsp, and [A] Water 2 tbsp.
   🕒 01:15
5. Heat Vegetable Oil 1 tsp in a frying pan over medium heat and sauté the thinly sliced ginger.
   🕒 01:27
6. Once the ginger is fragrant, push it to the side of the pan, add the pork 250g, and stir-fry until it breaks apart.
   🕒 01:49
7. When the pork is about 90% cooked, turn off the heat and transfer it to a separate dish.
   🕒 02:16
8. In the same frying pan, add the onion 1/2, sliced into 1cm thick pieces, and sauté lightly over medium heat for about 30 seconds.
   🕒 02:35
9. Pour the combined seasoning mixture into the frying pan and slightly increase the heat.
   🕒 03:15
10. Once it boils, reduce the heat slightly and simmer the onion for 3 minutes.
    🕒 03:31
11. When the onion is cooked, add the bell peppers 2, sliced into 1cm wide strips, and the reserved pork.
    🕒 03:39
12. Mix to ensure the ingredients are submerged in the sauce and simmer over low heat for about 3 minutes until the ingredients absorb the flavor.
    🕒 03:54
13. Continue simmering for another 3 minutes until all ingredients are cooked through, then season with pepper (to taste).
    🕒 04:09
14. Serve the ingredients over cooked rice and drizzle with the remaining sauce. Sprinkle with Ichimi Togarashi (Japanese Chili Powder) (to taste) if desired.
    🕒 04:37