I haven’t done a Japanese recipe in a while so I decided since I had some pork butt I decided to try this. Now I will admit I went off script(not surprising)and not for the better. I used powdered ginger and red onion when grated ginger and green onion were the better choice and are represented in the final recipe. The mushrooms are totally my idea as are the apples. I also used wild rice because I was out of white rice. So don’t be lazy go to the store and don’t substitute unless you want to. I’m not the boss of you. I hope you like it.

1 pound pork but thinly sliced
1 pound sliced baby Bella mushrooms
1 bunch green onion
1/2 Granny Smith apple sliced into match sticks
1 tablespoon corn starch
1 teaspoon black pepper
1/3 cup coconut aminos
1/3 cup mirin
2 tablespoons rice wine vinegar
1 tablespoon sugar
2 tablespoons ponzu

The pro tip here is to put the pork in the freezer for 30 minutes before slicing.

Mix coconut aminos, mirin, sugar, and wine vinegar.

Add pork to mixture and marinate for 20 minutes.

Add corn starch.

Cook rice per package directions.

In a skillet on medium or a wok. Add oil and mushrooms. Cook until they release most of the water.

Stir mushrooms and add pork and 1/2 the marinade. Stirring every few minutes.

Let liquid reduce by 1/2 and add apples and green onion. Cook for 4 minutes.

Serve over rice.