Super Easy Simmered Harihari Pork and Mizuna

Name: Super Easy Simmered Harihari Pork and Mizuna
Yield: 2 servings
Cuisine: American
Ingredients: 100 grams Thinly-sliced pork (pork belly or loin work well); 200 grams Mizuna greens; 1 tbsp ☆Sake; 1 tbsp ☆Mirin; 1 1/2 tbsp ☆Soy sauce; 150 ml ☆Water

cookpad.japan @cookpad_jp

I used mizuna greens we grew at home. We ate this dish with rice.

The mizuna greens taste better when they're still crisp, so take care not to overcook them. For 2 servings. Recipe by Manmarumauchan

I used mizuna greens we grew at home. We ate this dish with rice.

The mizuna greens taste better when they're still crisp, so take care not to overcook them. For 2 servings. Recipe by Manmarumauchan

cookpad.japan @cookpad_jp

I used mizuna greens we grew at home. We ate this dish with rice.

The mizuna greens taste better when they're still crisp, so take care not to overcook them. For 2 servings. Recipe by Manmarumauchan

I used mizuna greens we grew at home. We ate this dish with rice.

The mizuna greens taste better when they're still crisp, so take care not to overcook them. For 2 servings. Recipe by Manmarumauchan

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Ingredients

2 servings

100 gramsThinly-sliced pork (pork belly or loin work well)
200 gramsMizuna greens
1 tbsp☆Sake
1 tbsp☆Mirin
1 1/2 tbsp☆Soy sauce
150 ml☆Water

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Steps

1

If the pork is too long, cut it into bite-sized strips.
2

Cut the mizuna into strips about 4cm long.
3

Simmer the ☆ ingredients in a pot before adding the pork.
4

When the pork begins to brown, add the mizuna, bring to a boil, and you're finished!