Cut the stems off the shiso leaves and thinly slice them. Juice the lemon, reserving two slices for garnish. Trim the root of the shimeji mushrooms and separate them by hand.

Cut the pork into 5cm wide strips and season with salt and pepper.

Heat salad oil in a frying pan over medium heat. Add the pork and stir-fry for about 2 minutes until the color changes. Add the shimeji mushrooms and stir-fry for another 2–3 minutes until softened.

Add sake, salt, and grated garlic to the pan and mix well. Add the shiso leaves and lemon juice, and stir briefly.