Steps

1. Peel the ginger, slice thinly, then julienne.
   🕒 01:04
2. Slice the onion thinly.
   🕒 01:34
3. In a heatproof container, add Soy Sauce 2 tbsp, Vinegar 2 tbsp, Sugar 1 tbsp, Mirin (Sweet Rice Wine) 1 tbsp, thinly sliced onion, and Red Chili Peppers 2. [Pro Tip!] If you like it spicier, tear the chili peppers and include the seeds.
   🕒 01:43
4. Mix everything and heat in a 600W microwave for 1-2 minutes.
   🕒 02:41
5. Line a tray with paper towels.
   🕒 03:17
6. In a pot, add Cooking Sake (Rice Wine) 2 tbsp and the peeled ginger skins, and bring the water to a rolling boil. [Pro Tip!] The ginger skins and sake help to remove the pork's gaminess.
   🕒 03:33
7. After boiling, reduce the heat to low so the surface is just gently rippling. [Pro Tip!] Boiling vigorously in hot water will make the meat tough, so lower the temperature slightly and cook in gently simmering water.
   🕒 04:35
8. Shabu-shabu Pork loin for shabu-shabu 200g in the gently simmering water until it changes color. [Pro Tip!] Be careful not to overcook.
   🕒 05:01
9. Place the cooked pork on paper towels to wipe off excess water. [Pro Tip!] Avoid putting it in ice water or cold water as this can toughen the meat.
   🕒 05:23
10. Dip the blotted pork into the room-temperature Dashi stock 2/3 cup. [Pro Tip!] Dipping the meat in dashi stock enhances its umami and keeps it tender.
    🕒 05:46
11. Combine the pork soaked in dashi stock with the microwaved onion and ginger Nanban sauce, and gently mix.
    🕒 06:59
12. Plate the dish and generously pour the Nanban sauce over it.
    🕒 08:08
13. Finally, sprinkle with finely chopped green onions.
    🕒 08:17