Steps

1. In a bowl, combine 1 tbsp Soy Sauce, 1 tbsp Mirin (Sweet Rice Wine), 1 tsp Sugar, 1/2 tbsp Vinegar, 1/2 tbsp Cooking Sake (Rice Wine), and 1 pinch MSG (Umami Seasoning). Mix well.
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2. In a large bowl, reserve 1 tbsp of the prepared seasoning mixture.
   🕒 01:04
3. Add 1 tsp Potato Starch to the reserved sauce in the bowl and mix until dissolved. [Key Tip!] Potato starch has high water retention, preventing moisture loss even with a small amount.
   🕒 01:25
4. Add 200g Pork strips and a pinch of Salt to the bowl with the sauce and potato starch. Mix thoroughly to ensure the sauce coats the meat evenly. [Key Tip!] Rubbing in the potato starch enhances water retention, making even thinly cut pork juicy instead of dry. Letting it sit at room temperature helps it cook more easily.
   🕒 02:09
5. Add 20g Grated Ginger to the other bowl of seasoning mixture and combine. [Key Tip!] Using fresh ginger creates a fragrant and flavorful ginger pork.
   🕒 02:49
6. Core the root of the 1/2 Onion (approx. 100g) and slice into 5mm-1cm thick pieces to retain a pleasant texture. [Key Tip!] Coring the root makes the onion easier to separate when stir-frying. Slicing them slightly thicker preserves their texture.
   🕒 03:18
7. Heat oil in a frying pan over medium-low heat.
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8. Add the sliced onions and stir-fry until coated with oil.
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9. Add a pinch of Salt and stir-fry until the onions are just starting to soften and become translucent. Transfer to a bowl. [Key Tip!] Coating the onions evenly with oil ensures uniform cooking and brings out their sweetness.
   🕒 04:39
10. Add oil to the same frying pan and heat over medium-low heat.
    🕒 05:06
11. Add the marinated pork, spreading the pieces out as much as possible, and cook slowly over low heat until done. [Key Tip!] Due to the soy sauce and sugar, the meat can burn easily. Cook gently over low heat.
    🕒 05:16
12. Once the pork is cooked, turn off the heat and transfer it to the same bowl as the stir-fried onions.
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13. Add all of the seasoning mixture with the grated ginger to the still-hot frying pan (heat turned off).
    🕒 06:01
14. Once the residual heat in the pan causes the seasoning to simmer slightly, return the stir-fried onions and pork to the pan.
    🕒 06:19
15. Turn the heat to medium-low and quickly toss everything together to coat the ingredients with the sauce, rather than stir-frying vigorously. This is the final step! [Key Tip!] Quickly coating with the sauce at the end ensures the ginger aroma remains potent. Enjoy!
    🕒 06:26