1 lb thinly sliced pork for Sukiyaki
1 green onion for garnish, finely chopped
1 Tbsp. grated ginger
¼ sweet onion
2 garlic cloves, minced
3 Tbsp. cooking sake
3 Tbsp. mirin
3 Tbsp. Aloha shoyu
2 tsp. sugar
In a medium bowl, grate onion and ginger. Combine all the ingredients for Seasonings in the bowl.
Add sliced pork in the bowl and mix (rub) with your hands. You can keep in the fridge to marinade for a long time or 10-15 minutes is okay too, especially if your meat is thin. Look at how thin the Sukiyaki sliced pork is… the pork for Shabu Shabu is even thinner.
In a large non-stick frying pan, heat oil on medium-high heat. Put the meat one by one in a single layer to we can brown the meat. Even though we have to do in batches, cooking time is fast as the meat is very thin.
Transfer the meat to a serving plate and garnish with green onion. Serve immediately.