Season the pork with salt and pepper and sprinkle with sake.
Combine the ★ ingredients to make the ginger miso. Grate the garlic.
Cut each piece of myoga ginger in half vertically. Brush one side of each with the ginger miso from Step 2. Be generous! Top each piece with the side without the sauce to return the myoga ginger to its original shape.
Spread out the pork from Step 1 and spread equal amounts of the grated garlic over the center of one side of each.
Place a piece of myoga ginger from Step 3 diagonally at the bottom of each pork slice.
Bring up the edge from the bottom and roll it up.
At this point, the pork is rolled up with the top of the myoga ginger sticking up Fold up the remaining edge of the pork to wrap up the top of the myoga ginger. The very top of the myoga ginger will probably stick out a bit, though.
Like this. The myoga ginger is all rolled up in the pork!
Heat a bit of oil (amount separate from listed ingredients) in a frying pan and place the rolls from Step 8, seam-side down, in the frying pan. Cook, covered, over medium-low heat.
Keep an eye on them as you roll them around to cook all sides. They're done! The cross-section looks like this.
Story Behind this Recipe
I wanted to eat whole myoga ginger!
The miso will dissolve, but the umami flavor from the miso will coat the pork as it cooks! So, use a generous amount of miso in Step 3.