Wrap the pork in some plastic wrap and use a rolling pin to roll it out to about 1 cm thickness.
Rub the grated ginger and △ ingredients onto the meat.
Next, rub with egg white, coat in katakuriko, and fry in oil until crispy.
Make the sauce in a small pot. Heat 100 ml of water and the ☆ ingredients. Once it begins to boil, add katakuriko mixed with water to thicken the sauce.
Cut the fried pork into bite-sized pieces and transfer to a plate. Top with the sauce from Step 4 and garnish with chopped green onions.
Story Behind this Recipe
When I worked in the Ginza area of Tokyo, I ate this often during the 12 o'clock rush. I tried to replicate the dish that I always used to have. It might be different from the real thing, but it's still quite delicious!
If you rub it with egg whites, it will be nice and crispy.