Shoga-yaki (Ginger Pork)

Prepare:

450 gm thinly sliced lean pork
1 onion, sliced thinly from side to center (making thin crescent shapes)

Mix in a bowl:

2 T grated ginger
3 T soy sauce
2 T mirin
1 T sake

Marinate pork for 5 minutes or more. Heat a little (½ T or so) canola or olive oil in a frying pan, and cook the onions. When they are nearly cooked, add the meat and marinade, and stir fry until cooked thoroughly. (If necessary, add 1 T of water.)

If you're making it for an obento, using the following non-oil method makes it so there is minimal grease. This is better for when you're eating a room-temperature obento.

1 onion, sliced thinly from side to center (making thin crescent shapes)
2 T grated ginger
3 T soy sauce
2 T mirin
1 T sake
1 t konbu dashi
1 C water

Place ingredients in a pan and bring to a boil. Skim off any scum, and simmer until liquid is almost all gone.