Stir fry the meat in a (resinated or stone coated) pan over high heat.
Use the fat that comes out from the meat and brown the both sides of the meat.
Transfer it to a plate when it's cooked, and cook the rest of the meat.
Take out the meat from the pan and put soy sauce, mirin, grated and ginger. Boil it until it bubbles.
Right before you eat, put the meat back in the pan and coat the chicken with sauce.
Serve it on a plate with some sauce and shredded cabbage or mizuna greens.
Story Behind this Recipe
My husband loves pan-fried ginger pork, so I tried some different ways to make it. I found this recipe to be the best one. This version gives you flavorful and rich pork without any extra grease.
Some recipes recommend you to coat the meat with the sauce before you fry it, but I think it's better to cook the meat first and coat it with the sauce to enjoy the flavor of the meat. If you have a big family, you can work up through Step 4 beforehand and then coat the meat with the sauce from Step 5 just before you plan on serving the dish.