Simmered Komatsuna and Pork Belly

1. 1

   Remove the stems from the komatsuna and slice into 3-4 cm lengths.

2. 2

   Slice the pork into easy to eat lengths, and cut the atsuage into bite-sized pieces.

3. 3

   Put the dashi stock, soy sauce, mirin, sugar and atsuage in a sauce pan and turn on the heat.

4. 4

   When it has come to the boil, add the pork and komatsuna and turn the heat to medium.

5. 5

   Simmer for 5-6 minutes, loosening up the pork occasionally.

6. 6

   Add the Japanese mustard (optional) and it's done once it has come to the boil.

7. 7

   The colour won't be so nice, but it's even tastier if you let it cool down, then heat it again before eating.

* Per serving · 4 servings · Values may vary.

No additional tips available.