The marinade is 3 Tbsp soy, 2 Tbsp mirin, and 1 Tbsp microplaned ginger for 2/3 lb thinly sliced pork (preferably pork butt, but shabu shabu-style pork belly is OK, too). Dip each slice in marinade, one at a time, then pan fry in cycles until complete. Separately, clean and trim root ends off of mung bean sprouts (about 16 oz). Heat pan with some oil, then add 2 garlic cloves (sliced). When fragrant, add bean sprouts and sauté on high heat until sprouts are lightly cooked (about 2 mins). Place sautéed bean sprouts in a log shape on serving plate, then layer pork slices on top. Serve with Japanese seasoned rice with peas. Recipe from Harumi’s Japanese Home Cooking: Simple, Elegant Recipes for Contemporary Tastes https://www.amazon.com/dp/1557885206/ref=cm_sw_r_sms_api_Kd9mxbMVKKNVD (May 2015)
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