Ginger pork (Butaniku no shōgayaki)

1. Cut the pork loin into slices about 3 mm thin (much easier when half-frozen); slice the onion into thin wedges.

2. Finely grate the ginger and mix it with the soy sauce, mirin, sake and sugar.

3. Toss the pork in half of the sauce and leave for 10 minutes.

4. Heat the oil in a large frying pan and sear the pork in a single layer over high heat for 1 minute per side, then add the onion.

5. Pour in the rest of the sauce and toss for 1-2 minutes, until the onion softens and the sauce coats the meat with a shine.

6. Shred the cabbage very finely and pile it next to the pork; serve with rice and miso soup.

Tip: Shōgayaki is a classic of Japanese canteens and home dinners – it's ready in ten minutes. Fresh ginger is the whole point here: dried ginger won't give the same bright, sharp flavour.