Cut the sliced pork into 4 pieces.
Cut off the enoki and shimeji mushroom stems. Halve the enoki mushrooms and break up the shimeji mushrooms.
Cut the shiitake mushrooms into bite sized pieces.
Heat pan with butter and stir fry the sliced ginger under medium heat.
Add the pork first and when it is browned, add all the mushrooms.
When everything is cooked, add the sake.
Turn up the heat from medium to high.
When everything is well cooked, add soy sauce, salt, and pepper. Turn down the heat to low.
Turn the heat off. Add the finely chopped shiso leaves, mix roughly and it is done (you can add shiso leaves on the top of dish after serving on a plate).
Story Behind this Recipe
Last time, I made this dish with minced pork, so here is the sliced pork version. The minced pork was also delicious, so I made this dish with sliced pork this time.
No tips in particular, but once you add the sake in Step 3, turn the heat to high to burn off the alcohol. After serving, you can also add butter, which makes it delicious. The photo is a side dish for a packed lunch.